Name: Jerk Skewers with Pineapple Salsa
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 4 servings
Ingredients: For marinade & skewers:; 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, cored, 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.; For salsa:; 1 pineapple quarter, reserved from above; 1/4 cup (packed) fresh mint leaves; Zest and juice of 1 lime; 1 1/2 tsp. honey

Home | Recipes | Jerk Skewers with Pineapple Salsa

Jerk Skewers with Pineapple Salsa

Recipe by Savory Spice Test Kitchen

Quick & Easy Meals

30-Minute Meals

The warm heat of our crowd-favorite Jamaican Jerk Seasoning is balanced with sweet pineapple and creamy plantains in this tropical summer getaway on a stick.

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Serves 4 servings

Prep Time 15 minutes

Cooking Time 30 minutes

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Ingredients

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, cored, 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. For salsa: 1 pineapple quarter, reserved from above 1/4 cup (packed) fresh mint leaves Zest and juice of 1 lime

1 tsp. Ground Ginger

1 1/2 tsp. honey

Mayan Sea Salt, to taste

Directions

Step 1 To marinate the chicken: combine Jamaican Jerk Seasoning, orange juice, vinegar, lime juice, soy sauce, and olive oil. Add chicken and toss to coat. Cover and refrigerate for 4 to 12 hours.

Step 2 To grill the skewers: 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 by alternating pineapple, plantain, bell pepper, and marinated chicken. Grill skewers about 5 min. per side or until chicken is cooked through. Tent with foil until ready to serve.

Step 3 To make the salsa: chop reserved grilled pineapple quarter and place in a food processor with mint, lime zest and juice, ginger, and honey. Pulse into a coarse, salsa-like texture. Season with salt to taste. Serve alongside skewers with reserved jerk paste.

Recipe Notes

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.