- Drain pineapple, reserving juice; set aside. In a large resealable plastic bag combine garlic, onion powder, jerk seasoning, allspice and 1/4 cup of the reserved pineapple juice. Season chicken with salt and pepper to taste. Add chicken to plastic bag; seal and shake to coat. Refrigerate at least 30 to 60 minutes, turning occasionally.
- Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Remove chicken from marinade; discard marinade. On eight 6-inch metal skewers, alternately thread chicken and pineapple chunks, leaving 1/4-inch space between pieces.
- Place skewers on grill rack. Grill, uncovered, 12 to 14 minutes or until chicken is no longer pink (165°F), turning occasionally and brushing with remaining reserved pineapple juice. Remove skewers from grill, and serve warm.
View all nutritional information
Calories 199, Calories Fat 27, Total Fat 3g, Saturated Fat 0g, Cholesterol 72mg, Sodium 81mg, Carbohydrate 14g, Protein 26g
|Calories (fat) extra||13|
|Total Fat (extra)||5|
|Saturated Fat (extra)||4|
|Vitamin C (extra)||17|