Grilled Jerk Chicken Kabob with Pineapple

• 1/4 cups Canola Oil
• 1 whole Lime, Juiced
• 1 Tablespoon Maple Syrup
• 2 whole Jalapenos, Cut Into 1 Inch Pieces (seeds Intact)
• 1 piece Ginger (1 Inch Size) Peeled And Sliced
• 3 cloves Garlic, Peeled
• 1 teaspoon Dried Thyme
• 1/2 teaspoons Freshly Grated Nutmeg
• 1/2 teaspoons Allspice
• 1 teaspoon Kosher Salt
• 1 pound Boneless, Skinless Chicken Breasts, Cut Into 1-inch Chunks
• 1/2 whole Pineapple, Peeled, Cored, And Cut Into 1 Inch Chunks
• 4 Skewers, Metal Or Wooden (soak Wooden In A Bowl Of Water First)

1. Put everything but the chicken and the pineapple into a food processor and process until smooth.
2. Put the chicken into a large bowl or zip top bag.
3. Pour the marinade over the chicken and let it sit in the refrigerator for at least 30 minutes and up to 4 hours.
4. Heat grill or charcoal to medium-high temperature.
5. Thread the chicken onto the skewers, alternating with pieces of fresh pineapple.
6. Put the skewers onto the hot grill.
7. Grill the skewers for 6 minutes per side.
8. Remove them from the grill to a clean tray.
9. Enjoy!
10. Note: If not using metal skewers, be sure to soak wooden skewers for at least 30 minutes before using.

canola oil, maple syrup, jalapenos, ginger, garlic, thyme, nutmeg, allspice, kosher salt, chicken breasts, pineapple, skewers

Taken from tastykitchen.com/recipes/main-courses/grilled-jerk-chicken-kabob-with-pineapple/ (may not work)