Jerk Chicken and Pineapple Kebabs

Total Time:
1 hr 30 min
Prep:
20 min
Inactive:
1 hr
Cook:
10 min

CATEGORIES
Ingredients
  • 1/4 cup firmly packed dark brown sugar
  • 1/4 cup dark rum
  • 3 tablespoons vegetable oil
  • 2 tablespoons apple cider vinegar
  • 1 bunch scallions (white and green parts), roughly chopped
  • 1 Scotch bonnet chile, stemmed, seeded, and minced
  • 5 cloves garlic, chopped
  • 1 tablespoon freshly grated peeled ginger
  • 2 teaspoons ground allspice
  • 1 teaspoon pumpkin pie spice
  • 4 boneless, skinless chicken breast halves (about 11/4 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
  • 6 grilled pita bread, for serving (1 pita per serving)
Directions

1. Pulse brown sugar, rum, oil, vinegar, scallions, chile, garlic, ginger, allspice, and pumpkin pie spice in a food processor to a smooth paste. Transfer to a bowl, add chicken cubes, and toss to coat. Cover and refrigerate for at least 1 hour or up to 24 hours.

2. Heat a grill pan over medium heat or preheat a grill to medium. Alternately thread chicken, scallions, and pineapple, leaving a small gap in between each, onto 6 long skewers. Season with salt. Grill, turning, until chicken is cooked through, 10 to 12 minutes. Serve kebabs with grilled pita bread.

Calories: 380

Total Fat: 6 grams

Saturated Fat: 0.5 grams

Total Carbohydrate: 51 grams

Protein: 28 grams

Sodium: 510 milligrams

Cholesterol: 55 milligrams

Fiber: 3 grams

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