Grilled Jerk Chicken Kabobs with Pineapple
Marinated jerk chicken and pineapple are grilled together to create a perfectly sweet and spicy bite.
Servings: 4
Calories: 224kcal
Equipment
Ingredients
- ¼ cup avocado oil or melted coconut oil or canola oil
- juice of 1 lime
- 1 inch piece of ginger peeled and thinly sliced
- 2 habaneros or jalapeno peppers cut into large chunks, unseeded
- 3 garlic cloves peeled
- 1 tablespoon maple syrup or honey or agave
- 1 teaspoon dried thyme
- ½ teaspoon freshly ground nutmeg
- ½ teaspoon dried allspice
- 1 teaspoon kosher salt
- 1 lb boneless skinless chicken breasts cut into 1" chunks
- ½ fresh pineapple peeled, cored and diced into 1" wedges
Instructions
- Place the oil, lime juice, peppers, ginger, maple syrup, and seasonings into a blender and blend until smooth.
- Pour the marinade over the chicken and let sit in the refrigerator for at least 30 minutes and up to 4 hours.
- If using wooden skewers, soak in water for 30 minutes.
- Heat gas grill or charcoal grill to medium-high temperature.
- Remove the chicken from the marinade and thread on the soaked skewers, alternating with pieces of fresh pineapple. Discard the marinade.
- Grill the kabobs for 6 minutes per side, or until the chicken has reached 165 degrees F.
Video
Notes
Marinate the chicken for at least 30 minutes for optimum flavor.
Feel free to use jalapenos if you can not find habanero, or would like a less spicy result. You can also deseed the pepper to help control the heat as well.
If you simply would like to have grilled jerk chicken, marinate boneless, skinless chicken breasts, or thighs in the marinade as directed. Grill over medium-high heat for 6-7 minutes per side.
Feel free to skip the pineapple or add vegetables such as onions or peppers to kabobs.
Nutrition
Calories: 224kcal | Carbohydrates: 19g | Protein: 24g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 715mg | Potassium: 580mg | Fiber: 1g | Sugar: 14g | Vitamin A: 175IU | Vitamin C: 64.4mg | Calcium: 35mg | Iron: 1.1mg