Recipe: Jerk Skewers with Pineapple Salsa
For marinade & skewers:
- 3 Tbsp. Jamaican Jerk Seasoning
- 3 Tbsp. orange juice
- 3 Tbsp. apple cider vinegar
- 2 Tbsp. lime juice
- 1 1/2 Tbsp. soy sauce (or tamari)
- 1 1/2 Tbsp. olive oil
- 1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 small pineapple, peeled and quartered lengthwise*
- 2 ripe plantains, peeled and cut into 1-inch chunks
- 1 red bell pepper, cut into 1-inch chunks
- 8 bamboo skewers, soaked in water for at least 30 min.
- One of the pineapple quarters*
- 1/4 cup (packed) fresh mint leaves
- Zest and juice of 1 lime
- 1 tsp. ground ginger
- 1 1/2 tsp. honey
- pinch of salt
This recipe is featured in Spice Club, Savory’s spice of the month club. Here are substitution suggestions for adapting the recipe to different palates:
Pescatarian: Replace chicken with Mahi-mahi or other firm white fish and marinate for only 1 to 2 hours.
Vegetarian: Replace chicken with seitan or tofu.
Vegan: Follow vegetarian substitutions and replace honey in salsa with agave nectar.
Gluten-Free: Use tamari instead of soy sauce.
For marinade & skewers: Combine jerk seasoning and liquids. Add chicken and toss to coat. Cover and refrigerate for 4 to 12 hours. Remove chicken and pour remaining marinade into a saucepan. Simmer over medium-low heat for 20 to 30 min., stirring occasionally, until thickened into a paste; set aside. Meanwhile, preheat a well-oiled grill to medium-high. Set one pineapple quarter on the grill for about 3 min. per side until charred; set aside for salsa. Cut three remaining pineapple quarters into 1-inch chunks. Thread skewers, alternating pineapple, plantain, bell pepper, and marinated chicken pieces. Grill skewers about 5 min. per side or until chicken is cooked through. Tent with foil until ready to serve.
For salsa: Chop reserved, grilled pineapple quarter and place in a food processor with remaining ingredients. Pulse into a coarse, salsa-like texture. Serve alongside skewers with reserved jerk paste.