Sweet, Hot, and Crazy Kabobs
2 skinless boneless chicken breasts cut into cubes
1 red onion cut into wedges
1 can of pineapple chunks, reserve juice to add to marinade
1 cup Johnny’s Jamaica Me Sweet, Hot, and Crazy marinade
Mix reserved pineapple juice and Johnny’s Jamaica Me Sweet, Hot, and Crazy marinade.
Reserve a ¼ cup of mixture for basting.
Pour over chicken cubes, cover, and refrigerate.
Thread the chicken, red onion, and pineapple chunks onto skewers.
Preheat grill for high heat.
Lightly oil the grate, place kabobs on the prepared grill.
Cook, turning and brushing with reserved marinade frequently, for 15 minutes, or until chicken juices run clear.