Jerk Chicken Kabobs

Prep Time: 25 Minutes • Start to Finish: 1 Hour 25 Minutes • Makes 6 kabobs

• 6 boneless skinless chicken thighs (about 1¼ lb), cut into 1-inch cubes
• ⅓ cup jerk seasoning sauce
• 1 cup canned or fresh pineapple chunks
• 2 medium red bell peppers, each cut into 12 wedges
• ½ medium onion, cut into 12 wedges, separated into chunks

1 In shallow glass or plastic dish or resealable food-storage plastic bag, mix chicken and ¼ cup of the jerk sauce. Cover dish or seal bag; refrigerate 1 hour to marinate, stirring occasionally.

2 Heat gas or charcoal grill. Drain chicken; discard marinade. On each of 6 (15-inch) metal skewers, thread chicken, pineapple, bell pepper and onion, leaving space between each piece. Brush vegetables with remaining jerk sauce.

3 Place kabobs on grill over medium heat. Cover grill; cook about 15 minutes or until chicken is no longer pink in center and vegetables are tender.

1 Kabob: Calories 210; Total Fat 8g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 60mg; Sodium 140mg; Total Carbohydrate 14g (Dietary Fiber 1g); Protein 20g Exchanges: 1 Other Carbohydrate, 3 Lean Meat Carbohydrate Choices: 1

Tip For an easy and delicious summer supper, serve grilled kabobs with hot buttered basmati rice.