Ingredients
6
boneless skinless chicken thighs (about 1 1/4 lb), cut into 1-inch cubes
1/3
cup jerk seasoning sauce
1
cup canned or fresh pineapple chunks
2
medium red bell peppers, each cut into 12 wedges
1/2
medium onion, cut into 12 wedges, separated into chunks
Preparation
In shallow glass or plastic dish or resealable food-storage plastic bag, mix chicken and 1/4 cup of the jerk sauce. Cover dish or seal bag; refrigerate 1 hour to marinate, stirring occasionally.
Heat gas or charcoal grill. Drain chicken; discard marinade. On each of 6 (15-inch) metal skewers, thread chicken, pineapple, bell peppers and onion alternately, leaving space between each piece. Brush vegetables with remaining jerk sauce.
Place kabobs on grill over medium heat. Cover grill; cook about 15 minutes or until chicken is no longer pink in center and vegetables are tender.
