Jerk Chicken and Pineapple Skewers

Ingredients

• 6 tbsp vegetable oil, divided
• 1/4 cup fresh lime juice
• 4 scallions, chopped
• 1-2 habanero chiles, seeded and chopped
• 3 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp minced fresh ginger
• 1 tbsp dark brown sugar
• 2 tsp ground allspice
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp distilled white vinegar
• 2 lbs chicken breasts, cut into 1.5-inch chunks
• 1/2 yellow onion, in pieces
• 1 red bell pepper, cut into pieces
• 12 oz fresh pineapple, cubed

Method

1. Puree 4 tbsp oil, lime juice, scallions, chiles, garlic, thyme, ginger, brown sugar, allspice, salt, and pepper into a marinade.
2. Reserve 1/4 cup marinade; whisk with the white vinegar and remaining 2 tbsp oil to make a serving sauce.
3. Marinate the chicken in the remaining mixture for 3 to 24 hours.
4. Thread chicken, onion, bell pepper, and pineapple onto soaked wooden skewers.
5. Grill covered over medium-low heat (325-350°F) for 6 to 8 minutes per side. Serve with the reserved sauce.