Jerk Chicken Skewers with Pineapple Glaze
Jerk chicken skewers bring bold Caribbean flavours to your grill, combining smoky spice with the natural sweetness of pineapple. This dish is packed with aromatic spices, scotch bonnet heat, and a touch of tropical tang, making it a must-try for anyone who loves big, punchy flavours.
Equipment
- 8 Skewers Wood or Metal
Ingredients
For The Jerk Marinade
- 600 g chicken thighs boneless, cut into 4 cm chunks
- 1 tbsp Allspice ground
- 1 tsp cinnamon ground
- 1 tsp nutmeg ground
- 1 tbsp thyme leaves fresh, chopped
- 2 cloves garlic minced
- 2 Chilli scotch bonnet, finely chopped
- 1 tbsp sugar dark brown
- 1 tbsp soy sauce
- 1 lime juiced
- 2 tbsp vegetable oil
- 1 tsp salt
For The Pineapple Glaze
- 150 ml pineapple juice
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tbsp soy sauce
To Serve
- coriander fresh, chopped
- 1 Lime wedges
Instructions
- In a large bowl, combine all the marinade ingredients and mix well. Add the chicken, ensuring it’s fully coated. Cover and refrigerate for at least 2 hours (overnight is best for maximum flavour).
- In a small saucepan, combine the pineapple juice, honey, vinegar, and soy sauce. Bring to a simmer over medium heat and reduce until slightly thickened, about 5 minutes. Set aside.
- Thread the marinated chicken onto skewers, ensuring an even distribution.
- Preheat the grill or barbecue to medium-high heat. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is fully cooked and has a nice char.
- In the last few minutes of grilling, brush the skewers generously with the pineapple glaze. Allow it to caramelise slightly before removing from the heat.
- Garnish with fresh coriander and a squeeze of lime. Serve immediately with your choice of side dishes and dipping sauces.
