Carole Faxon’s Calypso Mixed Grill

Cooking Instructions

Marinade: Combine all ingredients in a gallon ziptop bag. Add chicken, seal and turn to coat. Refrigerate 1 to 2 hours.

Cut four 3/4-in.-thick slices from pineapple. Cut another slice and mash to make 2 Tbsp juice; reserve juice.

Thread pepper and onion wedges on side-by-side skewers. Lightly coat vegetables and pineapple with nonstick spray.

Heat outdoor grill. Remove chicken from marinade and discard marinade.

Grill, turning once, chicken 10 minutes until lightly charred and cooked through, vegetables 10 minutes until lightly charred and tender and pineapple 4 minutes until hot.

Melt butter; mix with reserved pineapple juice. Drizzle over all; sprinkle with cinnamon-sugar.