Jerk Chicken and Pineapple Kebabs Recipe

Name: Jerk Chicken and Pineapple Kebabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup cider vinegar; 1/4 cup dark rum; 3 tablespoons firmly packed dark brown sugar; 1 bunch scallions (white and green parts), roughly chopped; 4 cloves garlic, chopped; 1 Scotch bonnet chile, stemmed, seeded, and minced; 2 tablespoons Pickapeppa sauce; 1 tablespoon freshly grated peeled ginger; 1 tablespoon ground allspice; 1 &4 teaspoon pumpkin pie spice; 3 tablespoons vegetable oil; 4 boneless, skinless chicken breast halves (about 1 1/4 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

Servings: persons

1/3 cup cider vinegar
1/4 cup dark rum
3 tablespoons firmly packed dark brown sugar
1 bunch scallions (white and green parts), roughly chopped
4 cloves garlic, chopped
1 Scotch bonnet chile, stemmed, seeded, and minced
2 tablespoons Pickapeppa sauce
1 tablespoon freshly grated peeled ginger
1 tablespoon ground allspice
1 &4 teaspoon pumpkin pie spice
3 tablespoons vegetable oil
4 boneless, skinless chicken breast halves (about 1 1/4 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

1
Special Equipment: 6 long skewers
2
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.
3
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.
4
Cool.
5
Rub the jerk paste all over the chicken, cover, and refrigerate for 2 to 24 hours.
6
Heat a grill pan over medium heat or prepare a grill.
7
Thread the chicken, scallions, and pineapple alternately on skewers (if you use wooden ones, soak them in water for 15 minutes before threading them).
8
Season with salt.
9
(Leave a little space around the meat so the heat gets to all sides.)
10
Grill, turning, until the chicken is cooked through, 10 to 12 minutes.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/3 cup cider vinegar, 1/4 cup dark rum, 3 tablespoons firmly packed dark brown sugar, 1 bunch scallions (white and green parts), roughly chopped, and more.

Yes, Jerk Chicken and Pineapple Kebabs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jerk Chicken and Pineapple Kebabs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions