Nutrition per serving may change if servings are adjusted.
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1½ teaspoons Jamaican jerk seasoning
1 cup fresh sugar snap peas or snow pea pods, strings and tips removed
1 cup fresh or canned pineapple cubes
1 medium red sweet pepper, seeded and cut into 1-inch pieces
¼ cup apricot spreadable fruit
Sprinkle chicken with about half of the jerk seasoning; toss gently to coat. Cut any large pea pods in half crosswise.
Alternately thread chicken, sugar snap peas, pineapple, and sweet pepper onto 4 long (12-inch) or 8 shorter metal skewers (see Tip), leaving about ¼ inch between pieces.
In a small saucepan, combine remaining jerk seasoning and the spreadable fruit. Cook and stir just until spreadable fruit is melted; set aside.
Place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until chicken is no longer pink and vegetables are crisp-tender, turning once and brushing occasionally with sauce during the last 3 minutes of grilling.
Tip: If using wooden skewers, soak in enough water to cover for at least 1 hour before using.