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Test Kitchen Approved

Jerk Skewers with Pineapple Salsa

Recipe By Savory Spice Test Kitchen


4 servings

Prep Time

15 Minutes

Cooking Time

30 Minutes

Recipe By Savory Spice Test Kitchen

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.

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.


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

Savory Spice ingredients in this recipe


Step 1: Make marinade and skewers

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. 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 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 2: Make 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.