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Test Kitchen Approved

Jerk Skewers with Pineapple Salsa

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Recipe By Savory Spice Test Kitchen

Yields

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.

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


Savory Spice ingredients in this recipe

  • Jamaican Jerk Seasoning

    The ground scotch bonnet chiles which are commonly used in Jamaican cuisine register around 250,000 scoville heat units, 10 times hotter than a jal...

    View full details
  • Ground Ginger (Organically Sourced)

    Ginger is native to Southeast Asia and is now also cultivated in Africa, Australia, and Jamaica. Ginger was introduced to Europe and the Middle Eas...

    View full details
  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

    View full details

Directions

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.