Jerk Chicken and Pineapple Kebabs

  • Total: 1 hr 30 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 10 min
Save Recipe


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) 


Special equipment:
6 long skewers
  1. 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.
  2. Rub the jerk paste all over the chicken, cover, and refrigerate for 2 to 24 hours.
  3. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Sweet and Sour Chicken

White Chicken Chili

Beer Can Chicken

Mexican Chicken Soup

Slow Cooker Mexican Chicken Soup

Curried Chicken Salad

Buffalo Wings

Dirty P's Garlic-Ginger Chicken Thighs

🤤 More Drool-Worthy Recipes