Chicken
Jerk-Spiced Chicken & Pineapple Skewers
Chicken thigh pieces, pineapple, and red pepper grill on skewers with an allspice-thyme lime seasoning, served beside simple rice.
Inspired by Caribbean-inspired jerk seasoning and grilled skewers
Prep
25 min + 30 min marinating
Cook
20 min
Serves
4 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 16 ingredients
- • 1 1/4 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
- • 1 tablespoon neutral oil
- • 2 tablespoons lime juice
- • 2 scallions, finely chopped
- • 2 garlic cloves, minced
- • 1 teaspoon ground allspice
- • 1 teaspoon dried thyme
- • 1 teaspoon brown sugar
- • 1/2 teaspoon smoked paprika
- • 1/2 teaspoon kosher salt
- • 1/4 teaspoon black pepper
- • 1/8 teaspoon cayenne
- • 2 cups pineapple chunks
- • 1 red bell pepper, cut into 1 1/2-inch pieces
- • 1 cup dry white rice
- • 2 cups water
View ingredient-by-ingredient match
- 1 1/4 pounds boneless skinless chicken thighs, cut into 1 1/2-inch piecesMissing
- 1 tablespoon neutral oilMissing
- 2 tablespoons lime juiceMissing
- 2 scallions, finely choppedMissing
- 2 garlic cloves, mincedMissing
- 1 teaspoon ground allspiceMissing
- 1 teaspoon dried thymeMissing
- 1 teaspoon brown sugarMissing
- 1/2 teaspoon smoked paprikaMissing
- 1/2 teaspoon kosher saltMissing
- 1/4 teaspoon black pepperMissing
- 1/8 teaspoon cayenneMissing
- 2 cups pineapple chunksMissing
- 1 red bell pepper, cut into 1 1/2-inch piecesMissing
- 1 cup dry white riceMissing
- 2 cups waterMissing
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Method
Recipe notes
These skewers borrow the allspice, thyme, scallion, and chile direction of jerk seasoning without claiming traditional pit-cooked jerk chicken. The deliberately modest cayenne makes heat easier to adjust. Pineapple chars quickly, so doneness must be confirmed in the chicken rather than judged by the fruit's color.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked chicken skewers and rice promptly in separate containers and use within 3 days. Reheat chicken to 165 F and heat rice thoroughly; remove wooden skewers before packing portions.
Make-ahead tips
Mix seasoning and cut vegetables the evening before. Marinate the chicken for the stated short period shortly before grilling so lime does not make the small pieces overly soft.
What to serve with it
- - Cabbage lime slaw
- - Steamed green beans
- - Roasted plantain slices
Equipment needed
- - Grill or ridged grill pan
- - Skewers and tongs
- - Rice pot and instant-read thermometer
Difficulty explained
Evenly sized chicken and careful turning keep fruit from burning while the poultry cooks; a thermometer handles the final doneness decision.
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Nutrition facts
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Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
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Granulated sugar plus molasses
For each cup, mix 1 cup granulated sugar with 1 tablespoon molasses.
Long-grain brown rice
Use the same volume of long-grain brown rice for a whole-grain variation.
Boneless skinless chicken breasts
Use the same weight of chicken breasts when a leaner cut is preferred.
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Pitfalls to Watch Out For
- Packing pieces tightly onto skewers shields some chicken surfaces from heat and prolongs cooking.
- Treating dark pineapple as proof that the poultry is cooked can leave chicken below its required temperature.
- Brushing cooked skewers with used raw-chicken marinade reintroduces contamination; discard that marinade.
Nutrition Context
- The estimate includes chicken thigh, rice, pineapple, pepper, and the measured seasoning oil across four servings.
- This is a grilled preparation with a small amount of sugar in the marinade; additional sauces or plantain sides are outside the estimate.
FAQ
Is this traditional jerk chicken?
No. It is a home skewer recipe inspired by jerk seasoning, with a different cooking format and milder chile level.
Can I use the oven?
Arrange skewers on a rack over a tray and roast at 425 F, turning once and checking every chicken piece reaches 165 F; timing varies.
Can I increase the heat?
Add personally suitable chile cautiously to the marinade, keeping it away from ready-to-eat food after raw chicken is added.
Why soak wooden skewers?
It helps limit scorching, though the ends can still char and should be kept away from direct flame.
Can I marinate overnight?
The recipe uses a short lime marinade for small pieces; an overnight acid soak can soften their texture excessively.
What sides pair best with this dish?
Good pairings include Cabbage lime slaw; Steamed green beans; Roasted plantain slices. Choose one or two based on how substantial you want the meal to be.