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Alright, don’t linger, let’s approach this jerk chicken & pineapple kebabs menu with 15 elements which are definitely easy to receive, and we have to process them at the very least through 4 actions. You should invest a while on this, so the resulting food could be perfect.

Composition Jerk Chicken & Pineapple Kebabs:

1. Get 800 g chicken breast cut into chunks,
2. Get 1 of pineapple cut into chunky cubes, (or use defrosted frozen),
3. Require Cooking oil for grilling
4. Need - For the jerk marinade:
5. Prepare 1.5 onions roughly chopped,
6. Prepare 1.5 for scotch bonnet chillies, (can remove seeds for less heat),
7. Prepare 1 for good handful chopped thyme (or 2tsp dried),
8. Require 2 of crushed garlic cloves or 1tsp garlic granules,
9. Make ready 1/2 tsp allspice, (or 4 tsp powdered jerk seasoning)
10. Get 3 tbsp of white wine vinegar,
11. Provide 2 tbsp for dark soy sauce,
12. Make ready Lots of ground black pepper, to season,
13. Get - Salt to season
14. Take of You'll need:
15. Require of Wooden skewers, soaked in water

Jerk Chicken & Pineapple Kebabs instructions:

1. Add all of the marinade ingredients to a food processor/blender and make into a paste. Add along with the chicken pieces in a bowl and using a spoon combine together to coat completely. Marinade in the fridge for at least half an hour.
2. When ready to cook, take the marinated chicken pieces and assemble the kebabs by alternating the chicken with the pineapple chunks. Heat up your grill or ready the BBQ. (I used a George Foreman grill).
3. Drizzle the kebabs in a little oil if not BBQing then place on the hot grill. Grill until the chicken is cooked right through and the pineapple is nicely charred.
4. Serve up and enjoy! Perfect with my Fireslaw (see previous recipe), or with rice and peas.

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