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Pair with Blackstone Pinot Grigio


1 pound skinless boneless chicken breast halves, cut into 1-inch pieces
1-1/2 teaspoon Jamaican jerk seasoning
1 cup fresh pineapple, cubed
1 medium green bell pepper, cut into 1-inch pieces
Grape seed oil cooking spray
1/4 cup mango fruit spread (apricot fruit spread may be used as an alternate)


Sprinkle chicken with about half of the jerk seasoning; toss gently to coat. Cut any large pea pods in half crosswise.

Alternately thread chicken, 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 8-12 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 water to cover for at least 1 hour before using.