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Grilled Jerk Chicken Kabob with Pineapple
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Description
An easy, paleo, gluten-free, diary-free, dinner to throw on the grill any night of the week and avoid heating up your kitchen.
Ingredients
- ¼ cups Canola Oil
- 1 whole Lime, Juiced
- 1 Tablespoon Maple Syrup
- 2 whole Jalapenos, Cut Into 1 Inch Pieces (seeds Intact)
- 1 piece Ginger (1 Inch Size) Peeled And Sliced
- 3 cloves Garlic, Peeled
- 1 teaspoon Dried Thyme
- ½ teaspoons Freshly Grated Nutmeg
- ½ teaspoons Allspice
- 1 teaspoon Kosher Salt
- 1 pound Boneless, Skinless Chicken Breasts, Cut Into 1-inch Chunks
- ½ whole Pineapple, Peeled, Cored, And Cut Into 1-inch Chunks
- 4 Skewers, Metal Or Wooden (soak Wooden In A Bowl Of Water First)
Preparation
Put everything but the chicken and the pineapple into a food processor and process until smooth.
Put the chicken into a large bowl or zip top bag. Pour the marinade over the chicken and let it sit in the refrigerator for at least 30 minutes and up to 4 hours.
Heat grill or charcoal to medium-high temperature.
Thread the chicken onto the skewers, alternating with pieces of fresh pineapple. Put the skewers onto the hot grill. Grill the skewers for 6 minutes per side. Remove them from the grill to a clean tray. Enjoy!
Note: If not using metal skewers, be sure to soak wooden skewers for at least 30 minutes before using.
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