Caribbean Chicken & Pineapple

A Caribbean-inspired marinade for these chicken-and-pineapple

kebabs is flavored with pineapple juice, soy sauce, plenty of spices
and spiked with rum. Its moderately spicy from the use of jalapeo,
but not nearly as spicy as the well-known jerk marinade, which uses
the extremely hot Scotch bonnet chile. If spicy-hot is not your thing,
leave the jalapeo out or use half.

6 servings | Active Time: 1 1/2 hours | Total Time: 3 1/2 hours

(including 2 hours marinating time)

Ingredients

Marinade & Chicken

1/2 cup pineapple juice
1/3 cup dark rum
1/4 cup reduced-sodium soy sauce
1/4 cup chopped scallions
1 jalapeo pepper, seeded and chopped (optional)
2 tablespoons molasses
2 tablespoons lime juice
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
2 teaspoons curry powder
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces

Basting Sauce & Kebabs

2 tablespoons dark brown sugar
1 tablespoon Dijon mustard
1 cup fresh pineapple pieces (1 inch)
1 sweet or red onion, cut into 1-inch pieces

Preparation
1.To marinate chicken: Puree pineapple juice, rum, soy sauce, scallions, jalapeo (if using), molasses,
lime juice, Worcestershire sauce, garlic, ginger, curry powder, coriander, cayenne, cinnamon and allspice
in a blender until smooth. Place chicken in a 1-gallon sealable plastic bag, add the marinade and turn to
coat. Refrigerate, turning occasionally, for at least 2 hours and up to 4 hours.

2.To prepare banana salad: About 20 minutes before youre ready to prepare the kebabs, combine
yogurt, onion, cilantro (if using), mint, lime zest, brown sugar, nutmeg and cinnamon in a medium bowl.
Gently stir in bananas and salt. Adjust seasoning with more brown sugar and/or salt, if desired.
 3.To prepare basting sauce & kebabs: Preheat a gas grill to medium or prepare a medium-heat fire in a
charcoal grill. (No grill? See Broiler Variation.)

4.Remove the chicken from the marinade and pat dry. Pour the marinade into a small saucepan and stir
in brown sugar and mustard; bring to a boil. Cook until the sauce is reduced by about half, 6 to 10
minutes.

5.Meanwhile, thread the chicken onto 6 skewers, alternating with pineapple and onion pieces.

6.Grill the kebabs, basting with the basting sauce and turning frequently, until the chicken is firm to the
touch, 10 to 16 minutes total. (If flare-ups occur as you baste, use a squirt bottle to put them out or
move the kebabs away until the flame dies down.)