Spicy Jerk Chicken Kebabs With Bell Peppers And Pineapple Recipes

Steps:

• Pulse the vinegar, rum, brown sugar, scallions, garlic, chile, Pickapeppa sauce, ginger, allspice, and pumpkin pie spice in a food processor to make a slightly chunky sauce. Heat the oil in a medium skillet and cook the sauce over medium heat, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes. Cool.
• Rub the jerk paste all over the chicken, cover, and refrigerate for 2 to 24 hours.
• Heat a grill pan over medium heat or prepare a grill. Thread the chicken, scallions, and pineapple alternately on skewers (if you use wooden ones, soak them in water for 15 minutes before threading them). Season with salt. (Leave a little space around the meat so the heat gets to all sides.) Grill, turning, until the chicken is cooked through, 10 to 12 minutes.

Steps:

• Heat a small skillet over medium-high heat. Add first 3 ingredietns to pan; cook for 1 minutes or untl 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 alternating 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.

Steps:

• 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. It is better if you marinate overnight.
• 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.

Steps:

• Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken and jerk seasoning; cook and stir 5 to 7 minutes or until chicken is no longer pink.
• Add bell pepper and onion stir-fry; cover and cook 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.
• Meanwhile, in small bowl, combine orange juice and cornstarch; blend until smooth. Add to mixture in skillet; cook and stir until bubbly and thickened.

Steps:

• 1. Heat a small skillet over medium-high heat. Add first 3 ingredients to pan, cook for 1 minute or until lightly toasted and fragrant. 2. Place spices, brown sugar, and next 9 ingredients (through jalepeno) 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. 3. Prepare grill. 4. 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 debabs on a grill rack coated with cooking spray. Grill 8 minutes or until chicken is done.

Steps:

• Mix first 7 ingredients until well blended; pour over chicken in large bowl. Stir to evenly coat chicken. Refrigerate 30 min. to marinate.
• Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken onto 12 skewers alternately with bell peppers and pineapple.
• Grill 15 min. or until chicken is done, turning frequently.