Jerk Chicken And Pineapple Kebabs
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
49
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Cider Vinegar3 tbsps
Dark Brown Sugar (firmly packed)4 cloves
Garlic (chopped)2 tbsps
Sauce (pickapeppa)1 tbsp
Ground Allspice1 tsp
Pumpkin Pie Spice3 tbsps
Vegetable OilDirections:
1
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
2
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
3
Cool
4
Rub the jerk paste all over the chicken, cover, and refrigerate for 2 to 24 hours
5
Heat a grill pan over medium heat or prepare a grill
6
Thread the chicken, scallions, and pineapple alternately on skewers (if you use wooden ones, soak them in water for 15 minutes before threading them)
7
Season with salt
8
(Leave a little space around the meat so the heat gets to all sides
9
) Grill, turning, until the chicken is cooked through, 10 to 12 minutes