Jerk Chicken and Pineapple Kebabs
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- Recipe categories: Vegetables, Pumpkin, Fruit, Pineapples, Meat, Poultry, Chicken,
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Total Reviews: 4
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By chargreaves1_10...
Indianapolis, IN
on July 29, 2008
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The recipe sounded delicious and easy. The kebabs cooked very unevenly and burnt beyond repair, even though they were spaced and the chicken was only cut 1/2" thick. Ended up with highly burnt kebabs with raw chicken in the middle. Would love hints on how to fix it..
By koskihome_9002471
Nixa, MO
on June 02, 2008
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I really enjoyed this recipe. I used chicken tenders, cut in half. After marinading overnight, they were fork-tender. I omitted the scotch bonnet b/c I have kids & thought it would be too hot -- it was great w/o it. I would add other veggies, like red bell pepper, and would use regular onion wedges, rather than the scallion. Served it with Ingrid Hoffman's Emerald Rice, omitting the parmesean cheese from that recipe. The only problem was that there wasn't enough left over for my lunch the next day.
By galmonday
MI
on May 11, 2008
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I tried the jerk chicken recipe this weekend, hoping for something spicey, zesty, and perhaps a bit tasty. I was disappointed on all counts.
The marinade was easy enough to make, and really smelled wonderful. I let my chicken soak overnight - probably 16 hours before cooking.
The flavor was mild, and a bit too sweet, I thought. I've had authentic jerk (made by a Jamaican friend and I had set my expectations high for this recipe. I was disappointed. It was nothing like the jerk flavor I had enjoyed from my friend's dish.
I think this would be good if you enjoy sweet and aromatic spices but not a lot of heat. Maybe a nice way to introduce yourself to different flavors. But if you're looking for authentic, it's not here.
By simbagurlstar_1...
Matteson, IL
on April 10, 2008
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it is so good that i made it for my family reruion