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

CATEGORIES
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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Go International: Healthy Recipes