Grilled to perfection and glazed with a sweet and tangy sauce, these jerk chicken and pineapple skewers are a tropical delight.

Quick Info

⏱️ 125 min • 🍽️ 4 servings • ⭐ 94%

Nutrition

389 cal • 38g protein • 51g carbs • 4g fat

Tags

[Dairy-Free] • [Healthy] • [Dinner] • [Lunch] • [Caribbean] • [High-Protein] • [Low-Fat] • [High-Fiber]

Ingredients

• 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

Instructions Preview

1. Preheat the oven to 375ºF (190ºC). Line 2 …
2. In a food processor, combine the scallions…
3. In a medium bowl, toss the chicken with 2-…

…and 9 more steps

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Recipe by: Alix Traeger, Ali Clarke • From: Tasty