Makes 6 servings
 
2 green onions, chopped
1 jalapeno pepper, seeded and coarsely chopped
1 tablespoon minced fresh ginger
2 tablespoons Nakano seasoned rice vinegar
2 tablespoons Worcestershire sauce
1 teaspoon olive oil
1 teaspoon ground allspice
1 teaspoon dried thyme
Salt and pepper to taste
1 1/2 pound skinless, boneless chicken breast chunks
1 red pepper, cut into 1-inch pieces
1 green pepper, cut into 1-inch pieces
1/2 pound small mushrooms
1 pineapple, cut into chunks
 
1. In blender or food processor, process green onions, jalapeno, ginger, vinegar, Worcestershire, oil, allspice, thyme, salt and pepper until mixed together.
2. In glass container or plastic bag, combine mixture and chicken, coating well. Refrigerate for one hour.
3. Divide chicken, peppers, mushrooms and pineapple onto kebobs.
4. Place kabobs on foil lined pan. Broil 5- 7 minutes. Turn; continue to broil until another 5-7 minutes or until chicken is done. This may be grilled also.
 
Nutritional information per serving:
Calories 155, Protein (g) 20, Carbohydrate (g) 17, Fat (g) 2, Calories from
Fat (%) 12, Saturated Fat (g) 0, Dietary Fiber (g) 2, Cholesterol (mg) 46,
Sodium (mg) 190, Diabetic Exchanges: 2.5 lean meat, 1 starch, .5 fat
 
Serving Suggestion:  Serve with yellow rice tossed with green onions to carry out the tropical theme.

Terrific Tidbit: Jamaican jerk seasoning adds a spicy flavor to dishes – “jerking” originated as an old Jamaican method for preserving and cooking meats.