Spicy Jerk Chicken Kabobs with Bell Peppers and Pineapple
1 teaspoon whole allspice
1 teaspoon black peppercorns
4 whole cloves
1/4 cup packed brown sugar
1/4 cup fresh lime juice
1/4 cup low sodium soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons paprika
2 teaspoons dried thyme leaves
8 garlic cloves
3 shallots, peeled and cut in half
1 (3inch) piece peeled fresh ginger, thinly sliced
1 jalapeno pepper, halved and seeded
2 pounds skinless boneless chicken breast cut into 1-inch pieces
2 cups (1 inch) cubed pineapple (about 1 medium)
1 1/2 cups (1 inch) pieces red bell pepper (about 1 large)
1 1/2 cups (1 inch) pieces green bell pepper (about 1 large)
1 teaspoon salt
1/2 teaspoon black pepper
Heat a small skillet over medium high heat. Add first 3 ingredients to pan, cook for 1 minute or until lightly toasted and fragrant.
Place spices, brown sugar and next 9 ingredients (through jalapeno) in a blender; process until smooth. Combine spice mixture and chicken in a large zip top plastic bag, seal and marinate in retop plastic bag, seal and marinate in refrigerator 2 hours, turning occasionally.
Remove chicken from bag, reserving marinade. Thread chicken, pineapple, and marinade. Thread chicken, pineapple, and bell peppers alternately onto each of 8 (12-inch) skewers. Brush reserved marinade onto pineapple and bell pepper. Sprinkle evenly with salt and pepper. Place kebabs on a grill rack coated with cooking spray. Grill 8 minutes or until chicken is done.