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Recipe courtesy of Kardea Brown

Jerk Chicken and Pineapple Skewers

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  • Level: Easy
  • Total: 1 hr 40 min (includes marinating time)
  • Active: 40 min
  • Yield: 4 servings
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Jerk Marinade:



Special equipment:
metal skewers
  1. For the jerk marinade: Combine the brown sugar, lime juice, orange juice, oil, soy sauce, vinegar, allspice, ginger, salt, thyme, cinnamon, nutmeg, garlic, bay leaf, chile and scallion in a food processor and puree. (You can mix in a bowl if you don't have a food processor.)
  2. For the kebabs: Place the chicken in a gallon-size resealable bag. Pour the marinade over the chicken (reserve any extra marinade for later use). Seal the bag and refrigerate 1 hour.
  3. Sprinkle the red onion with salt and pepper. Assemble metal skewers with the chicken, red onion, pineapple and peppers, alternating each ingredient. Brush the kebabs with the remaining marinade.
  4. Preheat a grill to medium-high heat. Spray the grill grates with cooking spray.
  5. Grill the kebabs until the chicken registers 165 degrees F in the center on an instant-read thermometer, about 4 minutes per side. Serve warm.
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