The weather was so awesome this weekend that it inspired Ryan to fire up the grill. He is fanatical about grilling. He researches recipes, goes shopping for all the ingredients himself and then is a total stress case (sorry babe) the whole time he is cooking. We have a charcoal grill which makes things a little trickier because you have variables of heat and timing that you don't really need to contend with if you have a gas grill. Anyway, that was our choice and Ryan is determined to become an ace grill master. In my opinion he is already there--he knocks it out of the park on taste and presentation. This is what he made tonight. The recipe is from one of my favorite sources: Cooking Light magazine. He tore out the recipe from one of the back issues I have saved. I have a small collection...every issue issue dating back to 2002 (thank you Aunt Ann for my subscription!!) Yes, I know, it's all online, why do I keep them?? Having the actual magazine to page through provides inspiration. And it's not like they are posing a fire hazard. Yet. 
You have to soak the skewers in water before using them or they will burn up on the grill. Using two skewers prevents the meat, veggies, etc. from spinning when you flip the kebab.
Assembled and ready to go...
And the finished product. Now, doesn't that look delicious!
Spicy Jerk Chicken Kebabs with Bell Peppers and Pineapple
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
Preparation
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.
