Jerk Chicken and Pineapple Kebabs

Save Recipe
  • Level: Easy
  • Total: 2 hr 37 min
  • Prep: 25 min
  • Inactive: 2 hr
  • Cook: 12 min
  • Yield: 6 servings
Share This Recipe

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

  1. Special Equipment: 6 long skewers
  2. 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.
  3. Rub the jerk paste all over the chicken, cover, and refrigerate for 2 to 24 hours.
  4. 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.
Skillet Roasted Lemon Chicken
PREMIUM
10m Easy 99%
CLASS
Cast-Iron Skillet Chicken
PREMIUM
9m Easy 100%
CLASS
Skillet Chicken Enchiladas
PREMIUM
29m Easy 98%
CLASS
Crispy Baked Chicken Wings
PREMIUM
25m Easy 100%
CLASS

34m Easy 99%
CLASS
Kwame Onwuachi

Jerk Chicken

29m Intermediate 99%
CLASS