Jerk Chicken and Pineapple Skewers
4
servings40
minutes1
hour40
minutesIngredients
- Jerk Marinade
3 tablespoons brown sugar
2 tablespoons lime juice (from about 2 limes)
2 tablespoons orange juice
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons white vinegar
1 tablespoon ground allspice
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cloves garlic, minced
1 bay leaf, crushed
1 Scotch bonnet or habanero chile, stemmed and seeded
1 scallion, chopped
- Kebabs
2 pounds boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
1 large red onion, diced into 1 1/4-inch pieces
Kosher salt and freshly ground black pepper
3 cups fresh pineapple cut into 1 1/4-inch chunks
1 to 2 large green peppers, diced into 1 1/4-inch pieces
Nonstick cooking spray, for the grill grates
Directions
- For the jerk marinade
- Combine the brown sugar, lime juice, orange juice, oil, soy sauce, vinegar, allspice, ginger, salt, thyme, cinnamon, nutmeg, garlic, bay leaf, chile and scallion in a food processor and puree. (You can mix in a bowl if you don’t have a food processor.)
- For the kebabs
- Place the chicken in a gallon-size resealable bag. Pour the marinade over the chicken (reserve any extra marinade for later use). Seal the bag and refrigerate 1 hour.
- Sprinkle the red onion with salt and pepper. Assemble metal skewers with the chicken, red onion, pineapple and peppers, alternating each ingredient. Brush the kebabs with the remaining marinade.
- Preheat a grill to medium-high heat. Spray the grill grates with cooking spray.
- Grill the kebabs until the chicken registers 165 degrees F in the center on an instant-read thermometer, about 4 minutes per side. Serve warm.
Equipment
- Metal Skewers
