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1 tsp. ground nutmeg

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1 Tbsp. ground allspice

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1 Tbsp. ground cinnamon

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1/4 cup brown sugar

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1 Tbsp. paprika

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2 Tbsp. salt

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1 tsp. black pepper

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2 Tbsp. fresh thyme picked off sprig

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1/4 cup olive oil

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1/4 cup minced garlic

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1 Scotch Bonnet pepper (habanero pepper can be used if Scotch Bonnet is not available) minced

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1/4 cup lemon juice

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1 cup (packed) fresh cilantro rough chopped

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1/2 lb. red onion minced

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1 lb. boneless skinless chicken thighs cut into 1 in. chunks

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1/2 pineapple peeled, cut into chunks

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1/4 lb. red onion peeled and cut into 1-in. wedges

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2 ripe, Fresh California Avocados seeded and peeled, cut into chunks

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2 large red bell peppers seeded and cut into 1-in. pieces

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1 bunch green onion ends trimmed

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California Avocado Balsamic Sauce (instructions below)

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8 skewers

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2 cedar grilling planks

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1/2 ripe, Fresh California Avocado seeded and peeled

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1/8 cup white balsamic vinegar

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1 Tbsp. honey

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1/4 tsp. minced garlic clove

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1 1/2 tsp. Dijon mustard

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1/4 tsp. fine black pepper

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1/4 cup grape seed oil

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.