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Grilled Caribbean Jerk Chicken Kabobs
Sweet pineapple, still warm from the grill, meets spicy jerk chicken in these colorful backyard skewers. You'll toss tender chicken breast chunks in a dry Caribbean seasoning blend before threading them alongside crisp red bell peppers and onions. The high heat caramelizes the fruit's natural sugars while adding a smoky char to the meat. They're quick enough for a Tuesday night but look impressive enough for a weekend cookout. Serve them hot off the grates with a side of coconut rice or a simple green salad.
Equipment
- Grill
Ingredients
- 1¾ lb boneless skinless chicken breasts, cut into 1½-inch pieces
- ¼ cup vegetable oil
- 3 tablespoons Caribbean jerk seasoning (dry)
- 1 small pineapple, rind removed, cut into 1-inch cubes
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 small red onion, cut into 1-inch pieces
Instructions
- 1Preheat a gas or charcoal grill to medium heat. Coat the chicken pieces with 2 tablespoons of the vegetable oil. Transfer the oiled chicken and the dry Caribbean jerk seasoning into a large resealable plastic bag. Seal the bag tightly and shake it vigorously to coat the meat evenly. The oil helps the dry spices stick and prevents the chicken from sticking to the grates.
- 2Thread the seasoned chicken, pineapple cubes, red bell pepper, and red onion alternately onto 8 (12-inch) metal skewers. Leave about a 1/4-inch space between each piece so they don't steam instead of charring. Brush the assembled skewers all over with the remaining 2 tablespoons of vegetable oil.
- 3Arrange the skewers on the hot grill grates. Close the grill cover and cook for 10 to 15 minutes, turning the skewers once halfway through. Remove them from the heat when the chicken is cooked through and no longer pink in the center.
Notes
- Equipment: If you're using wooden skewers instead of metal, soak them in water for at least 30 minutes before grilling so they don't catch fire.
- Storage: Keep leftover kabobs in an airtight container in the fridge for up to 3 days. Slide the meat and veggies off the skewers before storing.
- Make ahead: You can chop the pineapple and vegetables up to 2 days in advance and store them in the fridge.