1 pound skinless, boneless chicken-breast halves, cut into 1-inch pieces2 tablespoons
finely chopped cilantro
1 tablespoon grated ginger
2 cloves garlic, minced
1 teaspoon vegetable oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup fresh pineapple cubes
1 red or green pepper, cut into 1-inch pieces
1. Place chicken in a large resealable plastic bag. Add cilantro, ginger, garlic, oil, coriander, cumin, salt, and nutmeg to bag. Seal bag and set in a shallow dish. Turn and press bag to coat chicken. Chill for at least 2 hours or up to 6 hours.
2. Heat grill or broiler. On eight 10- to 12-inch skewers, skewer chicken, pineapple and sweet pepper, leaving a 1/4-inch space between pieces.
3. Place kabobs on the rack of an uncovered grill directly over medium heat. Grill for 8 to 12 minutes, turning occasionally to brown evenly. To broil, place kabobs on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 8 to 12 minutes, turning occasionally to brown evenly.