2
medium red bell peppers, each cut into 12 wedges
1/2
medium onion, cut into 12 wedges, separated into chunks
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Steps
1
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.
2
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.
3
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.
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Leave about a 1/4-inch space between the pieces on the skewers to allow for even cooking.
For an easy and delicious summer supper, serve grilled kabobs with hot buttered basmati rice.
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