Jerk Chicken and Pineapple Kebabs

• 1/4 cup firmly packed dark brown sugar
• 1/4 cup dark rum
• 3 tablespoons vegetable oil
• 2 tablespoons apple cider vinegar
• 1 bunch scallions (white and green parts), roughly chopped
• 1 Scotch bonnet chile, stemmed, seeded, and minced
• 5 cloves garlic, chopped
• 1 tablespoon freshly grated peeled ginger
• 2 teaspoons ground allspice
• 1 teaspoon pumpkin pie spice
• 1 bunch scallions (white and green parts), cut into 2-inch pieces
• 1/2 fresh pineapple, peeled, cored, and cubed
• Kosher salt
• 6 grilled pita bread, for serving (1 pita per serving)

1. 1.
2. Pulse brown sugar, rum, oil, vinegar, scallions, chile, garlic, ginger, allspice, and pumpkin pie spice in a food processor to a smooth paste.
3. Transfer to a bowl, add chicken cubes, and toss to coat.
4. Cover and refrigerate for at least 1 hour or up to 24 hours.
5. 2.
6. Heat a grill pan over medium heat or preheat a grill to medium.
7. Alternately thread chicken, scallions, and pineapple, leaving a small gap in between each, onto 6 long skewers.
8. Season with salt.
9. Grill, turning, until chicken is cooked through, 10 to 12 minutes.
10. Serve kebabs with grilled pita bread.
11. Calories: 380
12. Total Fat: 6 grams
13. Saturated Fat: 0.5 grams
14. Total Carbohydrate: 51 grams
15. Protein: 28 grams
16. Sodium: 510 milligrams
17. Cholesterol: 55 milligrams
18. Fiber: 3 grams

brown sugar, dark rum, vegetable oil, apple cider vinegar, scallions, scotch, garlic, freshly grated peeled ginger, ground allspice, pumpkin pie spice, scallions, pineapple, kosher salt, bread

Taken from www.foodnetwork.com/recipes/food-network-kitchens/jerk-chicken-and-pineapple-kebabs-recipe2.html (may not work)