Tuesday, June 07, 2005

Spicy Jerk Chicken Kebabs with Bell Peppers and Pineapple

Spicy Jerk Chicken Kebabs with Bell Peppers and Pineapple (Adapted from CL)

1 teaspoon whole allspice
1 teaspoon black peppercorns
4 whole cloves
1/4 cup packed brown sugar
1/4 cup freshly squeezed lime juice
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons paprika
2 teaspoons dried thyme leaves
8 garlic cloves
3 large shallots, peeled and cut in half
1 piece of peeled fresh ginger, about 3" long and thinly sliced
1 jalapeño pepper, halved and seeded
32 ounces boneless/skinless chicken breasts, cut into 1" pieces
2 cups cubed pineapple
1 large red bell pepper, cut into 1" pieces
1 large yellow bell pepper, cut into 1" pieces
1 teaspoon salt
1/2 teaspoon black pepper

In a small skillet over medium-high heat, add whole allspice, peppercorns and cloves. Cook for 1 minute or until lightly toasted.

Add spices, brown sugar, lime juice, soy sauce, worcestershire sauce, paprika, dried thyme, garlic, shallots, sliced ginger and jalapeño to a blender. Process until smooth. Place this mixture and cubed chicken in a ziploc bag. Seal well and marinate in refrigerator 2 hours, turning occasionally.

Preheat Grill

Take chicken out from the bag and reserve marinade. Thread chicken, pineapple, and bell peppers alternately onto each of 8 12" long skewers. Brush reserved marinade onto pineapple and bell peppers. Season with salt and pepper. Place kebabs on a lightly oiled grill rack. Grill about 8 minutes or until chicken is done.


  1. The recipe looks delicious.

    However, for the true Jamaican jerk tast, you need to use Scotch Bonnet chilli peppers (although jalapinos work well as a substitute)!

  2. JRF - Thanks for the suggestion!