Total Time
2 hr 5 min
2 hr 5 min
Prep Time
20 minutes
20 min
Cook Time
45 minutes
45 min
Total Time
2 hr 5 min
2 hr 5 min
Prep Time
20 minutes
20 min
Cook Time
45 minutes
45 min
Ingredients
for 4 servings
- 7 scallions, cut into 2 in (5 cm) pieces
- 3 habanero peppers, seeded
- 8 cloves garlic
- 1 fresh ginger, peeled and thinly sliced
-
⅓ cup dark brown sugar, tightly packed (75 g) -
2 tablespoons soy sauce -
1 tablespoon ground allspice -
1 teaspoon cinnamon -
1 tablespoon dried thyme -
1 ½ lb boneless, skinless chicken breast, cut into 1 1/2 in (3 cm) pieces (680 g) -
8 oz pineapple juice (240 mL) -
¼ cup ketchup, plus 2 tablespoons of ketchup (60 g) - kosher salt, to taste
- 1 large red onion, cut into 1 1/2 in (3 cm) pieces
- 2 red bell peppers, cut into 1 1/2 in (3 cm) pieces
-
2 cups pineapple, cut into 1 1/2 in (3 cm) cubes (490 g) - lime wedge, for serving
-
¼ cup fresh cilantro, finely chopped, for garnish (10 g)
Special Equipment
- 8 bamboo skewers, soaked in warm water for 20 minutes, 8 inches (20 cm)
Nutrition Info
Shop ingredients with-
Calories
387
-
Fat
4g
-
Carbs
49g
-
Fiber
4g
-
Sugar
34g
-
Protein
38g
Estimated values based on one serving size.
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Preparation
- Preheat the oven to 375ºF (190ºC). Line 2 baking sheets with parchment paper.
- In a food processor, combine the scallions, habanero peppers, garlic, ginger, brown sugar, soy sauce, allspice, cinnamon, and thyme. Puree until broken down into a into a thick paste, about 1 minute.
- In a medium bowl, toss the chicken with 2-4 tablespoons of the jerk paste until well coated. Cover and refrigerate for 1 hour.
- Meanwhile, make the jerk sauce: Combine 2-4 tablespoons of the jerk paste with the pineapple juice and ketchup. Season to taste with salt.
- Thread the skewers with 2 pieces each of the marinated chicken, red onion, bell pepper, and pineapple, alternating ingredients.
- Arrange the skewers on the prepared baking sheets. Season with salt. Brush about ⅓ cup (85 G) of the jerk sauce over the skewers. Reserve the remaining sauce.
- Roast the skewers for 22-25 minutes, turning halfway, until the chicken is cooked to an internal temperature of 165ºF (75ºC).
- Remove the baking sheets from the oven and discard the parchment paper, then return the skewers to the pans. Turn the broiler to high.
- Baste the skewers on all sides with the jerk sauce.
- Broil for 3-4 minutes, until the vegetables just begin to char and the sauce is slightly caramelized.
- Transfer the skewers to a platter. Squeeze the lime wedges over the hot skewers and garnish with the cilantro.
- Enjoy!
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Tips
-
Megan Newell
I cut back on the thyme and it was still too much. Other than that it was good!
2019-06-10T02:38:09Z Helpful (3) -
Rachel Addis
These were amazing. Definitely double the sauce though😋
2019-06-14T02:09:44Z Helpful (2) -
Mary Waugh
Double the sauce. We served this with rice, and wanted more of the sauce to use with the rice, as well as with the chicken kabobs. I will definitely double it next time.
2019-06-10T00:42:18Z Helpful (2) -
Dana Veatch
I’m not going to lie, I totally used premade jerk seasoning but I LOVED the flavors with the pineapple and the basting sauce 🥰
2019-06-30T01:44:12Z Helpful (1)
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