Best Jerk Chicken And Pineapple Kebabs Recipes

Jerk Chicken and Pineapple Kebabs image

Provided by Food Network Kitchen

Time 2h37m

Yield 6 servings

Number Of Ingredients 15

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

Steps:

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

Spicy Jerk Chicken Kebabs With Bell Peppers and Pineapple image

Provided by Chef mariajane

Time 20m

Yield 8 serving(s)

Number Of Ingredients 20

1 teaspoon whole allspice
1 teaspoon black peppercorns
4 whole cloves
1/4 cup packed brown sugar
1/4 cup fresh lime juice
1/4 cup low sodium soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons paprika
2 teaspoons dried thyme leaves
8 garlic cloves
3 large shallots, peeled and cut in half
fresh ginger, peeled and thinly sliced (3-inch piece)
1 jalapeno pepper, halved and seeded
2 lbs chicken breasts, boneless, skinless, cut into 2-inch pieces
2 cups cubed pineapple, 1-inch pieces (about 1 medium)
1 1/2 cups red bell peppers, 1-inch pieces (about 1 large)
1 1/2 cups green bell peppers, 1-inch pieces (about 1 large)
1 teaspoon salt
1/2 teaspoon black pepper
cooking spray

Steps:

Heat a small skillet over medium-high heat. Add first 3 ingredietns to pan; cook for 1 minutes or untl lightly toasted and fragrant.
Place spices, brown sugar, and next 9 ingredients (through jalapeno) in a blender; process until smooth. Combine spice mixture and chicken in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning occasionally.
Prepare grill.
Remove chicken from bag, reserving marinade. Thread chicken, pineapple, and bell peppers alternating onto each of 8 (12-inch) skewers. Brush reserved marinade onto pineapple and bell peppers. Sprinkle evenly with salt and pepper. Place kebabs on a grill rack coated with cooking spray. Grill 8 minutes or until chicken is done.

SPICY JERK CHICKEN KEBABS WITH BELL PEPPERS AND PINEAPPLE image

Yield 8 servings (1 kebab)

Number Of Ingredients 20

1 teaspoon whole allspice
1 teaspoon black peppercorns
4 whole cloves
1/4 cup brown sugar
1/4 cup fresh lime juice
1/4 cup low sodium soy sauce
2 tablespoons worcestershire sauce
2 tablespoons paprika
2 teaspoons dried thyme leaves
8 garlic cloves
3 large shallots, peeled and cut in half
1 (3 inch) piece peeled fresh ginger, thinly sliced
1 jalepeno pepper, halved and seeded
2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
2 cups (1-inch) cubed pineaple (about 1 medium)
1 1/2 cups (1-inch) pieces red bell pepper (about 1 large)
1 1/2 cups (1-inch) pieces green bell pepper (about 1 large)
1 teaspoon salt
1/2 teaspoon black pepper
Cooking Spray

Steps:

1. Heat a small skillet over medium-high heat. Add first 3 ingredients to pan, cook for 1 minute or until lightly toasted and fragrant. 2. Place spices, brown sugar, and next 9 ingredients (through jalepeno) in a blender; process until smooth. Combine spice mixture and chicken in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning occasionally. 3. Prepare grill. 4. Remove chicken from bag, reserving marinade. Thread chicken, pineapple, and bell peppers alternately onto each of 8 (12 inch) skewers. Brush reserved marinade onto pineapple and bell peppers. Sprinkle evenly with salt and pepper. Place debabs on a grill rack coated with cooking spray. Grill 8 minutes or until chicken is done.