Jerk Skewers with Pineapple Salsa
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Test Kitchen Approved Recipe

This Spice Club recipe is packed with tropical Jamaican flavors that are perfect for the summertime grilling season.

4 servings

  • 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.
  • For salsa:

  • 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

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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 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.

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