Jerk Chicken Pineapple Skewers (Print View)

Spiced chicken skewered with pineapple and peppers, grilled to juicy, flavorful perfection.

# Components:

→ Jerk Marinade

01 - 2 tablespoons vegetable oil
02 - 2 tablespoons soy sauce or tamari for gluten-free
03 - 2 tablespoons brown sugar
04 - 2 teaspoons fresh thyme leaves
05 - 1 teaspoon ground allspice
06 - 1 teaspoon ground cinnamon
07 - 1 teaspoon ground ginger
08 - 1/2 teaspoon ground nutmeg
09 - 4 garlic cloves, minced
10 - 1 Scotch bonnet or habanero pepper, seeded and finely chopped
11 - 4 spring onions, chopped
12 - Juice of 1 lime
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper

→ Proteins and Vegetables

15 - 1.5 pounds boneless, skinless chicken thighs, cut into 1.5-inch pieces
16 - 1 medium red bell pepper, cut into 1.5-inch pieces
17 - 1 medium yellow bell pepper, cut into 1.5-inch pieces
18 - 1 small fresh pineapple, peeled, cored, and cut into 1.5-inch chunks

→ Garnish

19 - Fresh lime wedges
20 - Chopped fresh cilantro

# Directions:

01 - Combine all marinade ingredients in a blender or food processor and blend until smooth.
02 - Place chicken pieces in a large bowl or zip-top bag. Pour marinade over chicken, toss thoroughly to coat, cover, and refrigerate for at least 2 hours or up to overnight.
03 - Preheat grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for 30 minutes.
04 - Thread marinated chicken, pineapple, and bell pepper pieces alternately onto skewers, distributing ingredients evenly.
05 - Grill skewers for 12 to 15 minutes, turning occasionally, until chicken is cooked through and nicely charred on the surface.
06 - Transfer skewers to serving platter and garnish with lime wedges and chopped cilantro if desired.

# Expert Advice:

01 -
  • The marinade does most of the heavy lifting, transforming simple chicken into something that tastes like you've been cooking Caribbean food your whole life.
  • Those sweet pineapple chunks caramelize on the grill and balance the heat perfectly, so even people who usually avoid spicy food end up eating three skewers.
  • Everything comes together in under three hours from start to table, which feels like cheating for something this impressive.
02 -
  • Chicken thighs are genuinely more forgiving than breasts for grilling because they have more fat and won't dry out even if you're learning the timing on your particular grill.
  • If you want to brush skewers with extra reserved marinade while grilling for more flavor, boil that marinade first for safety since it's been in contact with raw chicken.
03 -
  • If your grill tends to have hot and cool spots, rotate your skewers from the hot zone to cooler areas partway through cooking so nothing chars before the inside is cooked.
  • Marinating overnight instead of just two hours deepens the flavor so noticeably that it's worth planning ahead when you can, and the chicken becomes almost tender enough to fall off the skewer.
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