Ingredients
1
pound skinless boneless chicken breast halves, cut into 1-inch pieces
1 1/2
teaspoons Jamaican jerk seasoning
1
cup fresh sugar snap peas or snow pea pods, strings and tips removed
1
cup fresh or canned pineapple cubes
1
medium red sweet pepper, cut into 1-inch pieces
Nonstick cooking spray
1/4
cup apricot fruit spread
Preparation
Sprinkle chicken with about half of the jerk seasoning; toss gently to coat. Cut any large pea pods in half crosswise.
Alternately thread chicken, pea pods, pineapple cubes, and sweet pepper pieces onto 4 long or 8 short metal skewers, * leaving 1/4-inch spaces between pieces. Spray kabobs with nonstick cooking spray.
For sauce: In a small saucepan, combine remaining jerk seasoning and the spreadable fruit. Cook and stir just until spreadable fruit is melted; set aside.
For a charcoal grill, place kabobs on the rack directly over medium coals. Grill, uncovered, for 8 to 12 minutes or until chicken is no longer pink and vegetables are crisp-tender, turning once and brushing occasionally with sauce during the last 3 minutes of grilling.
*If using wooden skewers, soak in enough water to cover for at least 1 hour before using.
