Jerk Chicken And Pineapple Skewers Recipes

GRILLED JERK CHICKEN KABOBS

Grilled Jerk Chicken Kabobs image

Make a meal on a stick with just five ingredients!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h25m

Yield 6

Number Of Ingredients 5

Ingredients

6 boneless skinless chicken thighs (about 1 1/4 lb), cut into 1-inch cubes
1/3 cup jerk seasoning sauce
1 cup canned or fresh pineapple chunks
2 medium red bell peppers, each cut into 12 wedges
1/2 medium onion, cut into 12 wedges, separated into chunks

Steps:

In shallow glass or plastic dish or resealable food-storage plastic bag, mix chicken and 1/4 cup of the jerk sauce. Cover dish or seal bag; refrigerate 1 hour to marinate, stirring occasionally.
Heat gas or charcoal grill. Drain chicken; discard marinade. On each of 6 (15-inch) metal skewers, thread chicken, pineapple, bell peppers and onion alternately, leaving space between each piece. Brush vegetables with remaining jerk sauce.
Place kabobs on grill over medium heat. Cover grill; cook about 15 minutes or until chicken is no longer pink in center and vegetables are tender.

Nutrition Facts : Calories 210, Carbohydrate 14 g, Cholesterol 60 mg, Fiber 1 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Kabob, Sodium 140 mg, Sugar 11 g, TransFat 0 g

BOB MARLEY'S JAMAICAN JERK CHICKEN SKEWERS

Bob Marley's Jamaican Jerk Chicken Skewers image

From Emeril Lagasse Emeril Live show, this has gotten great reviews! This is served at the Marley Cafe in Orlando, Florida. This is traditionally served with cucumber sauce and yucca fries(you can sub french fries). I have given the recipe for the sauce. Prep time includes marinating overnight. This is also popular in Florida.

Provided by Sharon123

Categories Chicken Breast

Time 10h15m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

1 onion, finely chopped
1/2 cup finely chopped scallion
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons sugar
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 hot pepper, finely ground (or 2 Scotch bonnet peppers)
1 teaspoon ground black pepper
3 tablespoons soy sauce
1 tablespoon cooking oil
1 tablespoon apple cider vinegar
2 lbs chicken breasts, dice 1/2-inch thick
12 wooden skewers, soaked in water for 2 hours
1 1/2 lbs cucumbers
3/4-1 cup sour cream
3/4-1 cup mayonnaise
1/8 cup cider vinegar
1 tablespoon salt (or less to taste)
1 pinch cayenne pepper
1 tablespoon Dijon mustard
1 tablespoon chopped garlic

Steps:

Marinade:.
Mix together onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon, hot pepper, black pepper, soy sauce, oil and vinegar. These ingredients can also be combined in a food processor.
Skewer 2 1/2 ounces of chicken onto each skewer(about 4 pieces). Place the skewers in a shallow baking dish and cover with the marinade. Marinate in the refrigerator overnight.
Place the skewers onto a hot grill and grill until done, about 2 to 3 minutes per side.
For the dipping sauce:.
Peel and seed cucumbers and roughly chop. Add sour cream and mayonnaise. Add rest of ingredients and puree in a blender. Yield: about 1 1/2 quarts.

Nutrition Facts : Calories 750.2, Fat 48.2, SaturatedFat 13.8, Cholesterol 179.2, Sodium 3621.8, Carbohydrate 27.6, Fiber 2.6, Sugar 11.7, Protein 52.3

JERK CHICKEN AND PINEAPPLE KEBABS

Jerk Chicken and Pineapple Kebabs image

Provided by Food Network Kitchen

Categories main-dish

Time 2h37m

Yield 6 servings

Number Of Ingredients 15

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

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.

JERK CHICKEN AND PINEAPPLE SKEWERS RECIPE BY TASTY

Jerk Chicken And Pineapple Skewers Recipe by Tasty image

Here's what you need: scallions, habanero peppers, garlic, fresh ginger, dark brown sugar, soy sauce, ground allspice, cinnamon, dried thyme, boneless, skinless chicken breast, pineapple juice, ketchup, kosher salt, large red onion, red bell peppers, pineapple, lime wedge, fresh cilantro, bamboo skewers

Provided by Alix Traeger

Categories Dinner

Time 2h5m

Yield 4 servings

Number Of Ingredients 19

Ingredients

7 scallions, cut into 2 in (5 cm) pieces
3 habanero peppers, seeded
8 cloves garlic
1 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
1 ½ lb boneless, skinless chicken breast, cut into 1 1/2 in (3 cm) pieces
8 oz pineapple juice
¼ cup ketchup, plus 2 tablespoons of ketchup
kosher salt, to taste
1 large red onion, cut into 1 1/2 in (3 cm) pieces
2 red bell peppers, cut into 1 1/2 in (3 cm) pieces
2 cups pineapple, cut into 1 1/2 in (3 cm) cubes
lime wedge, for serving
¼ cup fresh cilantro, finely chopped, for garnish
8 bamboo skewers, soaked in warm water for 20 minutes, 8 inches (20 cm)

Steps:

Preheat the oven to 375ºF (190ºC). Line 2 baking sheets with parchment paper.
In a food processor, combine the scallions, habanero peppers, garlic, ginger, brown sugar, soy sauce, allspice, cinnamon, and thyme. Puree until broken down into a into a thick paste, about 1 minute.
In a medium bowl, toss the chicken with 2-4 tablespoons of the jerk paste until well coated. Cover and refrigerate for 1 hour.
Meanwhile, make the jerk sauce: Combine 2-4 tablespoons of the jerk paste with the pineapple juice and ketchup. Season to taste with salt.
Thread the skewers with 2 pieces each of the marinated chicken, red onion, bell pepper, and pineapple, alternating ingredients.
Arrange the skewers on the prepared baking sheets. Season with salt. Brush about ⅓ cup (85 G) of the jerk sauce over the skewers. Reserve the remaining sauce.
Roast the skewers for 22-25 minutes, turning halfway, until the chicken is cooked to an internal temperature of 165ºF (75ºC).
Remove the baking sheets from the oven and discard the parchment paper, then return the skewers to the pans. Turn the broiler to high.
Baste the skewers on all sides with the jerk sauce.
Broil for 3-4 minutes, until the vegetables just begin to char and the sauce is slightly caramelized.
Transfer the skewers to a platter. Squeeze the lime wedges over the hot skewers and garnish with the cilantro.
Enjoy!

Nutrition Facts : Calories 387 calories, Carbohydrate 49 grams, Fat 4 grams, Fiber 4 grams, Protein 38 grams, Sugar 34 grams