JERK CHICKEN AND PINEAPPLE SKEWERS
Steps:
- For the jerk marinade: Combine the brown sugar, lime juice, orange juice, oil, soy sauce, vinegar, allspice, ginger, salt, thyme, cinnamon, nutmeg, garlic, bay leaf, chile and scallion in a food processor and puree. (You can mix in a bowl if you don't have a food processor.)
- For the kebabs: Place the chicken in a gallon-size resealable bag. Pour the marinade over the chicken (reserve any extra marinade for later use). Seal the bag and refrigerate 1 hour.
- Sprinkle the red onion with salt and pepper. Assemble metal skewers with the chicken, red onion, pineapple and peppers, alternating each ingredient. Brush the kebabs with the remaining marinade.
- Preheat a grill to medium-high heat. Spray the grill grates with cooking spray.
- Grill the kebabs until the chicken registers 165 degrees F in the center on an instant-read thermometer, about 4 minutes per side. Serve warm.
PINEAPPLE JERK CHICKEN
Canned pineapple is harvested and packed at its peak of ripeness, making the can one of the best ways to deliver the fruit from its source to your table.
Provided by Cans Get You Cooking®
Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Prepare rice as label directs.
- Meanwhile, sprinkle chicken with jerk seasoning. In 12-inch skillet over medium-high heat, in hot oil, cook chicken pieces until browned on all sides, about 5 minutes. With slotted spoon, remove chicken to plate.
- In drippings remaining in skillet over medium heat, cook onion, about 5 minutes. Add chicken pieces, pineapple chunks, black beans, green chilies and jerk marinade. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 8 to 10 minutes until chicken is tender, stirring occasionally.
- Serve jerk chicken mixture over rice.
Nutrition Facts : Calories 375.9 calories, Carbohydrate 60.7 g, Cholesterol 39 mg, Fat 4.3 g, Fiber 6.7 g, Protein 22 g, SaturatedFat 0.9 g, Sodium 1204 mg, Sugar 20.4 g
JERK CHICKEN AND PINEAPPLE SKEWERS RECIPE BY TASTY
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
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
GRILLED JERK CHICKEN SKEWERS
These skewers feature the flavorful trio of jerk chicken, mango and pineapple. The chicken gets its signature kick from a sweet-salty-spicy marinade, which is also used on the sliced sweet potatoes cooked alongside. Though it's hard to beat the Jamaica method of grilling jerk chicken over pimento wood, using a backyard gas or charcoal grill will still deliver a satisfying smoky char. All you need to complete the summery feast is a simple green salad.
Provided by Tregaye Fraser
Categories main-dish
Time 9h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Combine the oil, thyme, brown sugar, soy sauce, vinegar, allspice, scallions, garlic, chiles, ginger, shallot, lime juice, 2 teaspoons salt and several grinds of black pepper in a food processor and pulse until you have a coarse paste; this is the marinade. Reserve 1/4 cup of the marinade and refrigerate, covered, for later use. Combine the remaining marinade with the chicken in a medium bowl and massage it into the meat, 1 to 2 minutes. Cover and refrigerate at least 8 hours and up to overnight.
- Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). Lightly brush the grill grates with oil.
- Combine the sweet potatoes with the reserved 1/4 cup marinade in a medium bowl, tossing to coat; set aside. Thread a piece of chicken, pineapple and then mango onto one of four 10- to 12-inch metal skewers. Continue threading the ingredients in an alternating pattern until you have 4 pieces of each ingredient on the skewer. Repeat with the remaining skewers.
- Grill the sweet potatoes over direct heat, turning once, until lightly charred on both sides, 5 to 7 minutes. Move them to the indirect side of the grill and place the skewers over the direct heat. Cook, turning the skewers occasionally, until they are dark golden all over, about 10 minutes.
- Cover the grill and close the air vents halfway so the temperature remains around 350 degrees F. Cook until the sweet potatoes are soft and the chicken is cooked through, 10 to 15 minutes more.
- Transfer the skewers and sweet potatoes to a large platter and serve with a green salad.
CHICKEN PINEAPPLE KABOBS
With a mix of sweet, tangy, and savory, what's not to love about these chicken kabobs? This is an easy kabob recipe. You can fix the chicken and pineapple ahead of time. Then, slide on the skewers for a quick meal or entree for your next party. You don't even need a side dish when serving these. They're very filling. We love the...
Provided by Luci Vieira
Categories Chicken
Time 2h40m
Number Of Ingredients 8
Steps:
- 1. In a shallow glass dish, mix the soy sauce, brown sugar, sesame oil, ginger, and garlic powder.
- 2. Stir the chicken pieces and pineapple into the marinade until well coated.
- 3. Cover and marinate in the refrigerator for at least 2 hours.
- 4. Preheat grill to medium-high heat. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers.
- 5. Grill 15 to 20 minutes or until chicken juices run clear.
- 6. Turn occasionally and baste with bbq sauce.
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GRILLED PINEAPPLE AND JERK CHICKEN KEBABS - FIT FOODIE FINDS
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Reviews 3Calories 236 per servingCategory Dinner
- Mix all spices for the jerk chicken into a bowl. Then, massage spices into the chicken breast with your hands. Cut into cubes.
- Sprinkle paprika on pineapple cubes and prepare your kebabs by placing peppers, onion, pineapple, and chicken onto skewers (alternating between the four). Repeat until all ingredients are gone.
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4.9/5 (8)Category Main Course, Main DishCuisine AmericanCalories 468 per serving
- Add the oil, pineapple juice, garlic, maple syrup, lime juice, soy sauce, thyme, salt, nutmeg, allsprice, ginger, jalapeno, scallions and cinnamon to a food processor or blender and combine on medium speed until no large chunks remain and everything is well blended.
- Cut the chicken into 1-inch cubes and add them to a large prep bowl. Pour half of the marinade over the chopped chicken and toss to combine. Reserve the rest of the marinade for grilling, and cover and marinade in the fridge for at least 20 minutes, but up to overnight.
- Once the chicken is done marinating, spray 8 10-inch metal skewers with cooking spray. Next, begin to skewer the chicken, bell pepper, onion and pineapple onto each skewer, I like to alternate mine.
PINEAPPLE JERK CHICKEN KABOBS - LET'S EAT CUISINE
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- In a large bowl add chicken and clean with water, lemon and vinegar. Remove liquid then cut chicken into cubes.
- In the same bowl add chicken and all marinade ingredients such as walkerswood jerk seasoning pimento seeds,soy sauce, garlic, scallions, thyme, brown sugar, orange juice, olive oil, pineapple, pineapple juice,black pepper. Mix all together and marinate inside the refrigerator for 30 minutes.
- Cut all vegetables in the same size so everything cooks evenly. In a large bowl add all vegetables and all marinate ingredient. Remove liquid and set aside for later. Marinate vegetables in the refrigerator for 30 minutes.
- In a blender, add left over marinade from the tray and vegetables with roasted pineapple. Blend until well combined.
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