Jerk chicken and pineapple skewers

Name: Jerk chicken and pineapple skewers
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Caribbean, Latin American, American
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(75 g), tightly packed; 2 tablespoons soy sauce; 1 tablespoon ground allspice; 1 teaspoon cinnamon; 1 tablespoon dried thyme; 1 ½ lb boneless, skinless chicken breast(680 g), cut into 1 1/2 in (3 cm) pieces; 8 oz pineapple juice(240 mL); ¼ cup ketchup(60 g), plus 2 tablespoons of ketchup; kosher salt, to taste; 1 large red onion, cut into 1 1/2 in (3 cm; 2 red bell peppers, cut into 1 1/2 in (3 cm) pieces; 2 cups pineapple(490 g), cut into 1 1/2 in (3 cm) cubes; lime wedge, for serving; ¼ cup fresh cilantro(10 g), finely chopped, for garnish

11 steps

Prep:20minCook:45min

flavour some spicy jerk chicken skewers

Updated at: Thu, 17 Aug 2023 14:02:20 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories426.4 kcal (21%)

Total Fat5.3 g (8%)

Carbs54 g (21%)

Sugars37.8 g (42%)

Protein42.4 g (85%)

Sodium872.1 mg (44%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

7scallions

cut into 2 in 5 cm pieces

3habanero peppers

seeded

8 clovesgarlic

1fresh ginger

peeled and thinly sliced

⅓ cupdark brown sugar

tightly packed

2 tablespoonssoy sauce

1 tablespoonground allspice

1 teaspooncinnamon

1 tablespoondried thyme

680gboneless skinless chicken breast

cut into 1 1/2 in 3 cm pieces

8 ozpineapple juice

¼ cupketchup

plus 2 tablespoons of ketchup

kosher salt

to taste

1red onion

large, cut into 1 1/2 in 3 cm

2red bell peppers

cut into 1 1/2 in 3 cm pieces

490gpineapple

cut into 1 1/2 in 3 cm cubes

lime wedge

for serving

¼ cupfresh cilantro

finely chopped, for garnish

Instructions

Step 1

Preheat the oven to 375ºF (190ºC). Line 2 baking sheets with parchment paper.

Baking sheet

Parchment paper

Step 2

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.

Step 3

In a medium bowl, toss the chicken with 2-4 tablespoons of the jerk paste until well coated. Cover and refrigerate for 1 hour.

Bowl

Step 4

Meanwhile, make the jerk sauce: Combine 2-4 tablespoons of the jerk paste with the pineapple juice and ketchup. Season to taste with salt.

Step 5

Thread the skewers with 2 pieces each of the marinated chicken, red onion, bell pepper, and pineapple, alternating ingredients.

Skewer

Step 6

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.

Step 7

Roast the skewers for 22-25 minutes, turning halfway, until the chicken is cooked to an internal temperature of 165ºF (75ºC).