Spicy Jerk Chicken Kebabs with Bell Peppers and Pineapple

From Cooking Light



Ingredients:
1 teaspoon whole allspice
1 teaspoon black peppercorns
4 whole cloves
1/4 cup packed brown sugar
1/4 cup fresh lime juice
1/4 cup low-sodium soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons paprika
2 teaspoons dried thyme leaves
8 garlic cloves
3 large shallots, peeled and cut in half
1 (3-inch) piece peeled fresh ginger, thinly sliced
1 jalapeño pepper, halved and seeded
2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
2 cups (1-inch) cubed pineapple (about 1 medium)
1 1/2 cups (1-inch) pieces red bell pepper (about 1 large)
1 1/2 cups (1-inch) pieces green bell pepper (about 1 large)
1 teaspoon salt
1/2 teaspoon black pepper
Cooking spray

Directions:
Heat a small skillet over medium-high heat. Add first 3 ingredients to pan; cook for 1 minute or until lightly toasted and fragrant.

Place spices, brown sugar, and next 9 ingredients (through jalapeño) in a blender; process until smooth. Combine spice mixture and chicken in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning occasionally.

Prepare grill.

Remove chicken from bag, reserving marinade. Thread chicken, pineapple, and bell peppers alternately onto each of 8 (12-inch) skewers. Brush reserved marinade onto pineapple and bell peppers. Sprinkle evenly with salt and pepper. Place kebabs on a grill rack coated with cooking spray. Grill 8 minutes or until chicken is done.

Comments:
These were very good. They're spicy, but not too spicy. There's definitely some kick from the jalapeno and pepper, but I could handle it. It helps that the pineapple and peppers have such a light, sweet taste to offset the heat. I'd make this again. We're going to look for some more metal skewers though because the wood ones broke in half when I took the stuff off of them. Yikes!