Spicy Jerk Chicken Kebabs with Bell Peppers and Pineapple

Spicy Jerk Chicken Kebabs with Bell Peppers and Pineapple (Adapted from CL)

1 teaspoon whole allspice
1 teaspoon black peppercorns
4 whole cloves
1/4 cup packed brown sugar
1/4 cup freshly squeezed lime juice
1/4 cup 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 piece of peeled fresh ginger, about 3" long and thinly sliced
1 jalapeño pepper, halved and seeded
32 ounces boneless/skinless chicken breasts, cut into 1" pieces
2 cups cubed pineapple
1 large red bell pepper, cut into 1" pieces
1 large yellow bell pepper, cut into 1" pieces
1 teaspoon salt
1/2 teaspoon black pepper

In a small skillet over medium-high heat, add whole allspice, peppercorns and cloves. Cook for 1 minute or until lightly toasted.

Add spices, brown sugar, lime juice, soy sauce, worcestershire sauce, paprika, dried thyme, garlic, shallots, sliced ginger and jalapeño to a blender. Process until smooth. Place this mixture and cubed chicken in a ziploc bag. Seal well and marinate in refrigerator 2 hours, turning occasionally.

Preheat Grill

Take chicken out from the bag and reserve marinade. Thread chicken, pineapple, and bell peppers alternately onto each of 8 12" long skewers. Brush reserved marinade onto pineapple and bell peppers. Season with salt and pepper. Place kebabs on a lightly oiled grill rack. Grill about 8 minutes or until chicken is done.