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Prep 15min
Total35min
Servings8
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Ingredients
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
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Steps
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.
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For a pretty presentation, place romaine leaves on a large serving platter and arrange kabobs on top.
Fresh pineapple is available all year round, but the peak season is from March to July. Look for pineapple that is slightly soft to the touch with good color and a fruity aroma. Store pineapple in the refrigerator.
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