Ingredients
- 1/4 cup firmly packed dark brown sugar
- 1/4 cup dark rum
- 3 tablespoons vegetable oil
- 2 tablespoons apple cider vinegar
- 1 bunch scallions (white and green parts), roughly chopped
- 1 Scotch bonnet chile, stemmed, seeded, and minced
- 5 cloves garlic, chopped
- 1 tablespoon freshly grated peeled ginger
- 2 teaspoons ground allspice
- 1 teaspoon pumpkin pie spice
4 boneless, skinless chicken breast halves (about 11/4 pounds), cut into large cubes:
- 1 bunch scallions (white and green parts), cut into 2-inch pieces
- 1/2 fresh pineapple, peeled, cored, and cubed
- Kosher salt
- 6 grilled pita bread, for serving (1 pita per serving)
Directions
1. Pulse brown sugar, rum, oil, vinegar, scallions, chile, garlic, ginger, allspice, and pumpkin pie spice in a food processor to a smooth paste. Transfer to a bowl, add chicken cubes, and toss to coat. Cover and refrigerate for at least 1 hour or up to 24 hours.
2. Heat a grill pan over medium heat or preheat a grill to medium. Alternately thread chicken, scallions, and pineapple, leaving a small gap in between each, onto 6 long skewers. Season with salt. Grill, turning, until chicken is cooked through, 10 to 12 minutes. Serve kebabs with grilled pita bread.
Nutrition Info (per serving, includes pita):
Calories: 380
Total Fat: 6 grams
Saturated Fat: 0.5 grams
Total Carbohydrate: 51 grams
Protein: 28 grams
Sodium: 510 milligrams
Cholesterol: 55 milligrams
Fiber: 3 grams
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