Jerk Skewers with Pineapple Salsa
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Test Kitchen Approved Recipe

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.

4 servings

Active Prep: 15 min
Cook: 30 min


  • 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
  • pinch of salt
  • Kosher Salt, to taste

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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 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.

For 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.

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