Jerk Chicken and Pineapple Kebabs

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

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