Jerk Chicken & Pineapple Kebabs - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Jerk Chicken & Pineapple Kebabs! A quick and easy dinner that is ready in under 20 minutes!
You can cook Jerk Chicken & Pineapple Kebabs with 15 Ingredients and 4 steps. See the following guide!
Ingredients for Jerk Chicken & Pineapple Kebabs:
- 800 g chicken breast cut into chunks,.
- 1 pineapple cut into chunky cubes, (or use defrosted frozen),.
- Cooking oil for grilling.
- For the jerk marinade:.
- 1.5 onions roughly chopped,.
- 1.5 scotch bonnet chillies, (can remove seeds for less heat),.
- 1 good handful chopped thyme (or 2tsp dried),.
- 2 crushed garlic cloves or 1tsp garlic granules,.
- 1/2 tsp allspice, (or 4 tsp powdered jerk seasoning).
- 3 tbsp white wine vinegar,.
- 2 tbsp dark soy sauce,.
- Lots of ground black pepper, to season,.
- Salt to season.
- You'll need:.
- Wooden skewers, soaked in water.
Step by step how to cook Jerk Chicken & Pineapple Kebabs:
- Add all of the marinade ingredients to a food processor/blender and make into a paste. Add along with the chicken pieces in a bowl and using a spoon combine together to coat completely. Marinade in the fridge for at least half an hour..
- When ready to cook, take the marinated chicken pieces and assemble the kebabs by alternating the chicken with the pineapple chunks. Heat up your grill or ready the BBQ. (I used a George Foreman grill)..
- Drizzle the kebabs in a little oil if not BBQing then place on the hot grill. Grill until the chicken is cooked right through and the pineapple is nicely charred..
- Serve up and enjoy! Perfect with my Fireslaw (see previous recipe), or with rice and peas..