Grilled Jamaican Jerk Chicken

1 tablespoon ground allspice

4 garlic cloves, minced

1 tablespoon minced ginger root

1 large pickled jalapeno pepper, minced

1/4 cup white wine vinegar

1 1/2 tablespoons light brown sugar

1 1/2 tablespoons olive oil

1 1/4 teaspoons fresh-ground black pepper

3/4 teaspoon salt

4 (5-ounce) boneless, skinless chicken breast halves

8 scallions

2 large red bell peppers, cored, seeded and cut into 32 chunks

24 canned pineapple chunks (about 11/2 cups)

Combine allspice, garlic, ginger, jalapenos, vinegar, brown sugar, oil, black pepper and salt in large bowl. Measure out 2 tablespoons mixture and set aside. Add chicken to mixture remaining in bowl and turn to coat on all sides. Refrigerate 1 hour. (Don't leave chicken longer than 1 hour or ginger and vinegar will start to break down the chicken's fiber.)

Trim scallions, leaving just a small portion of tender green. Cut each scallion into 3 pieces.

Preheat gas or charcoal grill to medium. On each of 8 long skewers, alternately thread 3 pieces of scallion, 4 pieces bell pepper, and 3 pieces pineapple.

Lift chicken from marinade and place chicken on grill. Brush reserved 2 tablespoons spice mixture over skewers and place on grill. Grill, turning chicken and skewers once, until chicken is cooked through and vegetables are crisp-tender, 5 to 10 minutes for skewers, 10 to 15 minutes for chicken. Makes 4 servings.

Per serving: 302 calories, 24 percent calories from fat, 8 grams total fat, 82 milligrams cholesterol, 2 grams saturated fat, 35 grams protein, 25 grams carbohydrates, 4 grams total fiber, 558 milligrams sodium.