Chicken kebabs

Spicy Jerk Chicken Kebabs with Bell Peppers and Pineapple
The spice level of this dish is mild. For hotter taste, you can leave the seeds in the jalapeno pepper.

Spicy Jerk Chicken Kebabs with Bell Peppers and Pineapple
Originally uploaded by nichole_e.

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 jalapeno 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

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 jalapeno) 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.

Yield: 8 servings (serving size: 1 kebab)
NUTRITION PER SERVING: CALORIES 170 (9% from fat); FAT 1.6g (sat 0.4g,mono 0.4g,poly 0.4g); PROTEIN 27.2g; CHOLESTEROL 66mg; CALCIUM 34mg; SODIUM 527mg; FIBER 1.4g; IRON 1.6mg; CARBOHYDRATE 10.9g
Jeanne Kelley,Cooking Light, JUNE 2006