| 1 3/4 | pounds boneless skinless chicken breast halves, cut into 1 1/2-inch pieces |
| 1/4 | cup vegetable oil |
| 3 | tablespoons Caribbean jerk seasoning (dry) |
| 1 | small pineapple, rind removed and pineapple cut into 1-inch cubes |
| 1 | medium red bell pepper, cut into 1-inch pieces |
| 1 | small red onion, cut into 1-inch pieces |
- Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
- Brush chicken with 2 tablespoons of the oil. Place chicken and jerk seasoning in resealable plastic food-storage bag. Shake bag to coat chicken with seasoning. Thread chicken, pineapple, bell pepper and onion alternately on each of eight 12-inch metal skewers, leaving 1/4-inch space between each piece. Brush kabobs with remaining 2 tablespoons oil.
- Cover and grill kabobs over medium heat 15 to 20 minutes, turning once, until chicken is no longer pink in center.
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