Jerk Chicken Kabobs with Grilled Pineapple Salsa

Ingredients:
1 lb boneless skinless chicken thighs, cut into 2-inch pieces
1/4 cup Jerk Marinade
1 small pineapple, peeled and cut into 1/2-inch slices
3 tbsp lime juice
2 tbsp each olive oil, brown sugar, and minced cilantro
1 sweet red pepper, diced
1/4 cup green onions, thinly sliced
1 tsp seeded and minced fresh jalapeno pepper
3 cup hot cooked rice (optional)

Jerk Marinade:
6 green onions, chopped
1/4 cup white vinegar
1 Scotch bonnet pepper, cut in half
1 tbsp chopped fresh thyme
2 tsp cinnamon
1 tsp each ground allspice, nutmeg and brown sugar


Directions:
Jerk Marinade:
1. Combine all of the ingredients in blender and blend until a thick paset is formed. Transfer into a storage container and store in the refrigerator.

Makes 2/3 cups.


1. Place chicken in large storage bag and toss with the Jerk Marinade. Seal and marinate in refrigerator for 1 hour. Divide chicken evenly on to 4 metal skewers.
2. Preheat grill to medium high and oil the grill rack. Grill pineapple slices for 2 minutes on each side.
3. Remove from grill and cool. Remove core and cut pineapple into 1/2-inch cubes. In medium mixing bowl, whisk together lime juice, olive oil, brown sugar and cilantro. Add pineapple, red pepper, green onion and jalapeno pepper. Toss to blend. Season with salt and pepper. Set aside.
4. Grill chicken skewers for 10-15 minutes until cooked through, turning often. Transfer to a serving plate and top with grilled pineapple salsa. If desired, serve over cooked rice.

Preparation time: 30 minutes, plus marinating time
Cooking time: 15-20 minutes
Makes 4 servings.


Source: Glad