Recipes : Jerk Chicken and Pineapple Kebabs : Food Network

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Jerk Chicken and Pineapple Kebabs
Recipe adapted from Food Network Kitchens Cookbook, Meredith, 2003

Ingredients
1/3 cup cider vinegar
1/4 cup dark rum
3 tablespoons firmly packed dark brown sugar
1 bunch scallions (white and green parts), roughly chopped
4 cloves garlic, chopped
1 Scotch bonnet chile, stemmed, seeded, and minced
2 tablespoons Pickapeppa sauce
1 tablespoon freshly grated peeled ginger
1 tablespoon ground allspice
1&4 teaspoon pumpkin pie spice
3 tablespoons vegetable oil
4 boneless, skinless chicken breast halves (about 1 1/4 pounds), cut into large cubes

1 bunch scallions (white and green parts), cut into 2-inch pieces
1/2 fresh pineapple, peeled, cored, and cubed

Kosher salt

Directions
Special Equipment: 6 long skewers

Pulse the vinegar, rum, brown sugar, scallions, garlic, chile, Pickapeppa sauce, ginger, allspice,
and pumpkin pie spice in a food processor to make a slightly chunky sauce. Heat the oil in a medium
skillet and cook the sauce over medium heat, stirring, until the oil is absorbed and the sauce
thickens slightly, about 3 minutes. Cool.

Rub the jerk paste all over the chicken, cover, and refrigerate for 2 to 24 hours.

Heat a grill pan over medium heat or prepare a grill. Thread the chicken, scallions, and pineapple
alternately on skewers (if you use wooden ones, soak them in water for 15 minutes before threading
them). Season with salt. (Leave a little space around the meat so the heat gets to all sides.)
Grill, turning, until the chicken is cooked through, 10 to 12 minutes.