Ingredients Jump to Instructions ↓

  1. 1 tablespoon ground allspice

  2. 1 tablespoon dried thyme One and one-half teaspoons ground red pepper One and one-half teaspoons ground black pepper One and one-half teaspoons ground sage Three-fourths teaspoon ground nutmeg Three-fourths teaspoon ground cinnamon

  3. 2 tablespoons salt

  4. 2 tablespoons garlic powder

  5. 1 tablespoon sugar One-fourth cup olive oil One-fourth cup soy sauce Three-fourths cup white vinegar One-half cup Red Stripe beer

  6. 1 Scotch bonnet or habanero pepper, seeded and finely chopped

  7. 3 green onions, finely chopped

  8. 4 (6- to 8-ounce) chicken breasts, trimmed of fat, cubed

  9. 1 (22-ounce) can pineapple chunks (including liquid)

  10. 1 red bell pepper, coarsely chopped

  11. 1 green bell pepper, coarsely chopped

Instructions Jump to Ingredients ↑

  1. Combine the first 10 ingredients (allspice through sugar) in a large bowl. With a wire whisk, whisk in the oil, soy sauce, vinegar and beer. Add the Scotch bonnet and green onions; mix well. In a large deep dish, combine the chicken, pineapple (including liquid), and red and green bell peppers. Pour the marinade over top and blend to cover. Cover the dish and marinate at least 1 hour, longer if possible. Preheat a grill. On wooden skewers soaked in water at least 10 to 15 minutes, prepare kebabs of chicken, chopped red bell pepper, pineapple and green bell pepper, repeating once per skewer. Grill 6 to 8 minutes, basting often with the marinade. Makes 8 servings


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