Jamaican Jerk Grilled Chicken Kabobs
Jerk chicken is considered street food in Jamaica and the Cayman Islands, so chicken kabobs on the grill seemed like a perfect way to enjoy this spicy dish. Pineapples add a tart sweetness that complements the flavors and heat of the intensely seasoned chicken.
When building kabobs, you may have leftovers of one ingredient or another. Go ahead and load the remaining ingredients on their own skewers and grill them as well. You can place these extras on the side for family and friends to add to their plates as they like. Serve with a summer salad, Lemon Rice, or Grilled Broccoli for a super easy outdoor meal.
Preparation time includes the suggested amount of time for marination.
Prep Time: 65 min.
Cooking Time: 15 min.
Servings: 4
Cooking Method: Grilling
Category: Chicken, Light and Healthy, Kebabs
Cuisine: Caribbean
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into cubes
- 1 20 ounce can pineapple chunks in 100% pineapple juice. Separate juice from pineapple, you'll be using both parts
- 1 Tablespoon Jamaican Jerk Seasoning
- 2 medium bell peppers, seeded and cut into chunks
Instructions:
- In a glass dish combine chicken, the juice from the canned pineapples and Organic Jamaican Jerk Seasoning.
- Mix together making sure that all chicken pieces are coated with the marinade.
- Let the chicken marinate for at least an hour or as long as overnight.
- Preheat grill to medium high.
- Thread bell peppers, pineapple and marinated chicken on skewers.
- Discard any remaining marinade.
- Place the skewers on a clean grill and cook 5-6 minutes per side, over direct heat, until chicken is fully cooked and registers 165 degrees on a meat thermometer.
- Remove skewers from grill, let the meat rest about 5 minutes and serve.
