Jerk Chicken and Pineapple Kebabs

Total Time:
2 hr 37 min
Prep:
25 min
Inactive:
2 hr
Cook:
12 min

Yield:
6 servings
Level:
Easy

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.


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    This recipe is featured in:

    Go International: Healthy Recipes