Caribbean Chicken and Pineapple Kebabs

Serves 4

1 bunch scallions
2 tablespoons Worcestershire sauce
1 tablespoon water
2 teaspoons canola oil
3/4 teaspoon dried thyme
1/2 teaspoon ground allspice
1/4 teaspoon red pepper flakes
1 garlic clove, chopped
1 pound chicken tenders
1 red bell pepper, cut into 1-inch pieces
2 cups fresh pineapple chunks
(Note: I added cherry tomatoes and whole mushrooms to our kebabs)

1. Cut white ends of scallions into 2-inch pieces and set aside. Chop green tops of scallions and place in blender with Worcestershire sauce, water, oil, thyme, allspice, pepper flakes, and garlic; blend until smooth, adding additional water 1 tablespoon at a time if necessary. Transfer to medium bowl; add chicken and toss to coat. Let stand at room temperature 10 minutes.

2. Spray grill rack with nonstick spray. Preheat grill to medium-high.

3. Thread chicken, reserved scallions, bell pepper, and pineapple onto 8 metal skewers. Place skewers on grill rack and grill, turning often, until chicken is cooked through, 8-10 minutes.

Served with rice

Results: I've come to the conclusion that kebabs are never a good idea. The meat doesn't cook because everything is crammed together. The tomatoes are burnt to a crisp after 30 seconds on the grill. The pineapple gets so charred that the boys won't even look at it...No matter how many times I think, "Cool! Kebabs! That'll be easy." It never is. Taste-wise, this was very good. Cooking-wise, this was a huge pain in the ass.