Jerk Chicken And Pineapple Skewers
Grilled to perfection and glazed with a sweet and tangy sauce, these jerk chicken and pineapple skewers are a tropical delight.
Instructions
- 1
Preheat the oven to 375ºF (190ºC). Line 2 baking sheets with parchment paper.
- 2
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.
- 3
In a medium bowl, toss the chicken with 2-4 tablespoons of the jerk paste until well coated. Cover and refrigerate for 1 hour.
- 4
Meanwhile, make the jerk sauce: Combine 2-4 tablespoons of the jerk paste with the pineapple juice and ketchup. Season to taste with salt.
- 5
Thread the skewers with 2 pieces each of the marinated chicken, red onion, bell pepper, and pineapple, alternating ingredients.
- 6
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.
- 7
Roast the skewers for 22-25 minutes, turning halfway, until the chicken is cooked to an internal temperature of 165ºF (75ºC).
- 8
Remove the baking sheets from the oven and discard the parchment paper, then return the skewers to the pans. Turn the broiler to high.
- 9
Baste the skewers on all sides with the jerk sauce.
- 10
Broil for 3-4 minutes, until the vegetables just begin to char and the sauce is slightly caramelized.
- 11
Transfer the skewers to a platter. Squeeze the lime wedges over the hot skewers and garnish with the cilantro.
- 12
Enjoy!
Recipe from tasty.co
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Ingredients (19)
- •2 cups scallions, cut into 2-inch pieces (about 7 scallions)
- •3-4 habanero peppers, seeded
- •8 cloves garlic
- •1 1-inch piece of fresh ginger, peeled and thinly sliced
- •⅓ cup dark brown sugar, tightly packed
- •2 tablespoons soy sauce
- •1 tablespoon ground allspice
- •1 teaspoon cinnamon
- •1 tablespoon dried thyme
- •1½ pounds boneless, skinless chicken breasts (about 2 large breasts), cut into 1½-inch pieces
- •8 ounces pineapple juice
- •¼ cup plus 2 tablespoons ketchup
- •Kosher salt, to taste
- •1 large red onion, cut into 1½-inch pieces
- •2 red bell peppers, cut into 1½-inch pieces
- •2 cups pineapple, cut into 1½-inch cubes
- •Lime wedges, for serving
- •¼ cup finely chopped cilantro, for garnish
- •8 8-inch bamboo skewers, soaked in warm water for 20 minutes