Jerk Chicken and Pineapple Kebabs

This was a different marinade than Jay and I have ever made before! Much sweeter than what we normally have, but we enjoyed it! We substituted a couple of different ingredients based on what we had in the house and what we could find.

Ingredients:

1/4 cup firmly packed dark brown sugar (I used light because that is what we had!)

1/4 cup dark rum (we used whiskey)

3 tablespoons vegetable oil

2 tablespoons apple cider vinegar

1 bunch scallions (white and green parts), roughly chopped

1 scotch bonnet chile, stemmed, seeded and minced (we used a habanero)

5 cloves garlic, chopped

1 tablespoon freshly grated peeled ginger

2 teaspoons ground allspice

1 teaspoon pumpkin pie spice

4 boneless skinless chicken breasts, cut into large cubes

Pulse the brown sugar, rum, oil, vinegar, scallions, chile, garlic, ginger, allspice, and pumpkin pie spice in a food processor to make a smooth paste. Transfer to a bowl, add the chicken cubes and toss to coat. Cover and refrigerate the chicken for atleast 1 hour or up to 24 hours. (we did 24 hours)

For the skewers heat a grill pan over medium heat or prepare a grill. (I have an amazing husband, so he did this before I came home from work! ) Thread the chicken and pineapple alternately on the skewers. Grill, turning, until the chicken is cooked through. 10-12 minutes.

Enjoy!