6 boneless skinless chicken thighs (about 1 1/4 lb/625 g), cut into 1 inch/2.5 cm cubes
1/3 cup (75 mL) jerk seasoning sauce
1 cup (250 mL) 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
Success: Leave about a 1/4-inch space between the pieces on the skewers to allow for even cooking.
Serve-with : For an easy and delicious summer supper, serve grilled kabobs with hot buttered basmati rice.