Ingredients:
6 boneless, skinless chicken thighs (about 1 1/4 lbs.), cut into 1-inch cubes
1/3 c. jerk seasoning sauce
1 c. canned or fresh pineapple chunks
2 medium red bell peppers, each cut into 12 wedges
1/2 medium onion, cut into 12 wedges, separate into chunks.
Directions:
In a shallow glass or plastic dish or resealable ziploc bag, mix chicken and 1/4 c. 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 in grill over medium heat. Cover grill; cook about 15 minutes or until chicken is no longer pink in the center and the vegetables are tender.
No comments:
Post a Comment