1 3/4 pounds boneless skinless chicken breast halves, cut into 1 1/2-inch pieces
1/4 cup vegetable oil
3 tablespoons Caribbean jerk seasoning (dry)
1 small pineapple, rind removed and pineapple cut into 1-inch cubes
1 medium red bell pepper, cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces


1. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
2. Brush chicken with 2 tablespoons of the oil. Place chicken and jerk seasoning in resealable plastic food-storage bag. Shake bag to coat chicken with seasoning. Thread chicken, pineapple, bell pepper and onion alternately on each of eight 12-inch metal skewers, leaving 1/4-inch space between each piece. Brush kabobs with remaining 2 tablespoons oil.
3. Cover and grill kabobs over medium heat 15 to 20 minutes, turning once, until chicken is no longer pink in center.