Spicy Jerk Chicken Kebabs with Bell Peppers and Pineapple

1 tsp. whole allspice
1 tsp. black peppercorns
4 whole cloves
1/4 cup packed brown sugar
1/4 cup fresh lime juice
1/4 cup soy sauce
2 tbsp. Worcestershire sauce
2 tsp. paprika
2 tsp. dried thyme leaves
8 garlic cloves
3 large shallots, peeled and cut in half
1 piece peeled fresh ginger, thinly sliced
1 jalapeño pepper, halved and seeded
2 lbs. skinless, boneless chicken breast, cut into 1” pieces
2 cups cubed pineapple
1½ cups pieces red bell pepper
1½ cups pieces green bell pepper
1 tsp. salt
1/2 tsp. white pepper

Heat a small skillet over medium-high heat. Add first 3 ingredients to pan;
cook for 1 minute or until lightly toasted and fragrant.

Place spices, brown sugar, and next 9 ingredients (through jalapeño) in a
blender; process until smooth. Combine spice mixture and chicken in a
large zip-top plastic bag; seal and marinate in refrigerator 2 hours,
turning occasionally.

Remove chicken from bag, reserving marinade. Thread chicken, pineapple, and
bell peppers alternately onto each of 8 skewers. Brush reserved marinade
onto pineapple and bell peppers. Sprinkle evenly with salt and pepper.
Place kebabs on a grill rack coated with cooking spray. Grill 8 minutes or
until chicken is done.

8 servings