Carribean Jerk Chicken Skewers

Caribbean Jerk Chicken Skewers

1 envelope GOOD SEASONS Italian Salad Dressing & Recipe Mix
2 Tbsp. brown sugar
2 Tbsp. vegetable oil
2 Tbsp. soy sauce
1 tsp. ground cinnamon
1 tsp. ground thyme
1/2 tsp. ground red pepper
1-1/2 lb. boneless skinless chicken breast halves, cut into chunks
3 red or green bell peppers, cut into 1-1/2 inch pieces
1 fresh pineapple, cut into 1-1/2-inch chunks (I use canned)
12 wooden skewers, soaked in water

PREHEAT grill to medium-high heat. Mix salad dressing mix, brown sugar, oil, soy sauce, cinnamon, thyme and ground red pepper until well blended. Pour into large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to coat chicken evenly. Refrigerate 30 minutes to marinate. Drain; discard marinade.
THREAD chicken onto skewers alternately with bell peppers and pineapple. Place on grill grate or rack of broiler pan.
GRILL 15 minutes or until chicken is cooked through, turning frequently.