Grace Jamaican Jerk Pineapple Chicken Kabobs
• 2-3 boneless chicken breasts, cubed
• 1 1/2 tablespoons Grace Jamaican Jerk Seasoning (I used mild)
• 1 can pineapple chunks, save juice
• 1 tablespoon Soy sauce
• 1/2 tablespoon vegetable oil
• Red bell pepper, chopped 1 inch pieces
• Black or wild rice.
Directions: Cube the chicken and set aside in a glass baking dish. Next, combine the Grace Jamaican Jerk Chicken Seasoning with the reserved pineapple juice, soy sauce, and the vegetable oil.
Spoon evenly over the chicken, cover and chill while cutting vegetables and cooking rice.
Or, spoon the mixture over the prepared kabobs before grilling.
Cook the rice using the directions on the package. Please note that black rice and wild rice often have longer cooking times that white rice.
Grill over medium high heat turning as needed until chicken is fully cooked and juices run clear. I used a bit of spray butter and additional pineapple juice to baste the kabobs as they cooked. Serve hot over rice.
Recipe created by: Kent Whitaker, also known as “The Deck Chef.” A culinary writer and cookbook author. Winner of Emeril Live Food Network Barbecue Contest
Recipe can be found here – http://thedeckchef.com/index.php?opti…
Grace Jerk Seasoning is available on Amazon – http://amzn.to/1LcNqG8