Bettycrocker.com

Caribbean Chicken Kabobs

Juicy fresh pineapple chunks and jerk seasoning will turn this chicken dinner into a taste of the tropics. Don’t forget your shades and the sunscreen! Prep Time:15 min Start to Finish:35 min Makes:8 servings

1 3/4	pounds boneless skinless chicken breast halves, cut into 1 1/2-inch pieces
1/4	cup vegetable oil
3	tablespoons Caribbean jerk seasoning (dry)
1	small pineapple, rind removed and pineapple cut into 1-inch cubes
1	medium red bell pepper, cut into 1-inch pieces
1	small red onion, cut into 1-inch pieces

1.	Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
2.	Brush chicken with 2 tablespoons of the oil. Place chicken and jerk seasoning in resealable plastic food-storage bag. Shake bag to coat chicken with seasoning. Thread chicken, pineapple, bell pepper and onion alternately on each of eight 12-inch metal skewers, leaving 1/4-inch space between each piece. Brush kabobs with remaining 2 tablespoons oil.
3.	Cover and grill kabobs over medium heat 15 to 20 minutes, turning once, until chicken is no longer pink in center. This recipe is from Bettycrocker.com