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From the Kitchen of: Johanna Calfee, Lynchburg Living Managing Editor

INGREDIENTS

1 lb. of boneless, skinless chicken breast, diced

1 large can (15.25 oz.) of pineapple chunks or fresh pineapple, cubed

1 red bell pepper, cut into square pieces

1 white onion, cut into square pieces

1 bottle teriyaki or Caribbean lime marinade

Cajun jerk seasoning, to taste

15-20 wooden or wire skewers

Cube chicken breasts into bite-sized pieces and place into a one-gallon Ziploc bag. Coat with marinate and refrigerate overnight.

When ready to prepare, preheat grill burners on medium. Cut red bell pepper and white onion into square pieces and place in a bowl to the side. Open canned pineapple or cube fresh pineapple into chunks.

Thread skewers, starting with red peppers, and alternate rotation of peppers, onions, pineapple and chicken breast until skewer is full, leaving ends exposed. Repeat until all skewers are ready to grill. Sprinkle kabobs with Cajun jerk seasoning and grill for 10 minutes, rotating every 2-3 minutes until done. Serve with additional teriyaki sauce, if desired.