Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
1 tbsp (15 mL) ground allspice
4 cloves garlic, minced
1 tbsp (15 mL) minced fresh ginger
1 large pickled jalapeño pepper, minced
¼ cup (60 mL) white wine vinegar
1½ tbsp (22 mL) light brown sugar
1½ tbsp (22 mL) olive oil
1¼ tsp (6 mL) black pepper
3/4 tsp (3 mL) salt
4 boneless, skinless chicken breast halves (5 oz / 142 g each)
2 large red bell peppers, cut into 32 chunks
24 canned pineapple chunks (about 1½ cups / 375 mL)
- Combine allspice, garlic, ginger, jalapeño, vinegar, brown sugar, oil, black pepper and salt in large bowl. Measure out 2 tbsp (30 mL) of mixture and set aside. Add chicken to mixture remaining in bowl and turn to coat on all sides. Refrigerate for 1 hour. (Don’t leave chicken longer than 1 hour or ginger and vinegar will start to break down the fibre of chicken.)
- Trim scallions, leaving just a small portion of tender green. Cut each scallion into 3 pieces.
- Preheat grill to medium. On each of 8 long skewers, alternately thread 3 pieces of scallion, 4 pieces of bell pepper and 3 pieces of pineapple.
- Lift chicken from marinade and place chicken on grill. Brush reserved 2 tbsp (30 mL) spice mixture over skewers and place on grill. Grill, turning chicken and skewers once, until chicken is cooked through and vegetables are crisp-tender, 5 to 10 minutes for the skewers, 10 to 15 minutes for the chicken.
Imported on 2011-01-20 20:26:46 — Original ID:2642