Name: Jerk Chicken and Pineapple Kebabs
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H30M0.000S
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

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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Jerk Chicken and Pineapple Kebabs

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