95% would make again
Jerk Chicken And Pineapple Skewers
featured in Everything You Can Cook With Pineapple
Tasty Team
November 09, 2022
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 (75 g), tightly packed
- 2 tablespoons soy sauce
- 1 tablespoon ground allspice
- 1 teaspoon cinnamon
- 1 tablespoon dried thyme
- 1 ½ lb boneless, skinless chicken breast (680 g), cut into 1 1/2 in (3 cm) pieces
- 8 oz pineapple juice (240 mL)
- ¼ cup ketchup (60 g), plus 2 tablespoons of ketchup
- 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 (490 g), cut into 1 1/2 in (3 cm) cubes
- lime wedge, for serving
- ¼ cup fresh cilantro (10 g), finely chopped, for garnish
Special Equipment
- 8 bamboo skewers, soaked in warm water for 20 minutes, 8 inches (20 cm)
Nutrition Info
- Calories 387
- Fat 4g
- Carbs 49g
- Fiber 4g
- Sugar 34g
- Protein 38g
Estimated values based on one serving size.
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!
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 (75 g), tightly packed
- 2 tablespoons soy sauce
- 1 tablespoon ground allspice
- 1 teaspoon cinnamon
- 1 tablespoon dried thyme
- 1 ½ lb boneless, skinless chicken breast (680 g), cut into 1 1/2 in (3 cm) pieces
- 8 oz pineapple juice (240 mL)
- ¼ cup ketchup (60 g), plus 2 tablespoons of ketchup
- 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 (490 g), cut into 1 1/2 in (3 cm) cubes
- lime wedge, for serving
- ¼ cup fresh cilantro (10 g), finely chopped, for garnish
Special Equipment
- 8 bamboo skewers, soaked in warm water for 20 minutes, 8 inches (20 cm)
Nutrition Info
- Calories 387
- Fat 4g
- Carbs 49g
- Fiber 4g
- Sugar 34g
- Protein 38g
Estimated values based on one serving size.
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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