Chicken Kabobs

These have become a new favorite in my house. They are a little sweet and a little spicy. Very yummy!

Chicken Kabobs
INGREDIENTS:
1 lb skinless, boneless chicken breasts, cut into 1" pieces
2 tsp Jamaican jerk seasoning, divided (see recipe below)
1 c sugar snap peas
1 (20 oz) canned pineapple chunks
1 medium red bell pepper, seeded and cut into 1" pieces
1/2 c apricot jam

Sprinkle chicken cubes with 1 tsp Jamaican jerk seasoning, toss gently to coat all pieces.

Alternately thread chicken, peas, pineapple, red bell pepper on metal skewers, leaving a small space between each item.

For sauce: combine 1 tsp Jamaican jerk seasoning and apricot jam in a small saucepan. Warm over medium heat until jam has melted.

Place kabobs on grill. Grill for 8 - 12 minutes or until chicken is no longer pink. Turn once during cooking. Brush with sauce a couple times during the last 3 - 4 minutes of cooking.

Serves 4.
NOTE: I serve mine with fresh steamed rice.

Jamaican Jerk Seasoning
INGREDIENTS:
2 Tbls dried minced onion
2 1/2 tsp dried thyme
2 tsp ground allspice
2 tsp ground black pepper
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
1/2 tsp salt

In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Store in an airtight container.


NOTE: If you want to use this seasoning recipe in other recipes such as pork or other chicken recipes, run the meat with 2 Tbls vegetable oil, then rub seasoning onto meat.