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Grilled Jerk Chicken Kabobs Recipe

Make a meal on a stick with just five ingredients!

Prep Time: 25 Mins | Total Time: 1 Hr 25 Mins | Makes: 6 kabobs

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Ingredients:

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

Method:

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.

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.

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