Jerk Chicken Kebabs
Food and Drink

Courtesy of Smithey Ironware Company,

Jerk Chicken Kebabs

Serves: 4 – 6


1 small pineapple, peeled, cored, and quartered lengthwise

5 green onions, chopped

2 scotch bonnet chiles, seeds removed, chopped (substitute habanero)

2 garlic cloves, chopped

2 teaspoons ground allspice

2 teaspoons Chinese five spice

2 teaspoons fresh thyme leaves

1/2 cup soy sauce

2 tablespoons canola oil, plus more for the pan

1 tablespoon lime juice

2 pounds boneless skinless chicken breasts or thighs, cut into 1-ounce pieces

coarse kosher salt, to taste

freshly ground black pepper, to taste


Herb Salsa

2 tablespoons finely chopped cilantro

2 tablespoons finely chopped parsley

1 scotch bonnet pepper, seeds removed, minced (substitute habanero)

1/4 cup extra virgin olive oil

1 tablespoon lime juice

Finely dice ¼ cup of pineapple. Cut the remaining pineapple into 2-inch pieces and reserve.

In a food processor, combine ¼ cup diced pineapple, green onions, chiles, garlic, allspice, Chinese five spice, thyme, soy sauce, vegetable oil, and lime juice. Process until smooth, about 1 minute.

Pour the marinade into a large shallow dish, add the chicken, and turn to coat. Cover and refrigerate for at least 4 hours and up to 12 hours.

Meanwhile, stir together the herb salsa ingredients in a small bowl and set aside.

When you are ready to cook, thread the marinated meat and the reserved pineapple pieces onto 9 or 10-inch skewers. Season with salt and pepper.

Preheat your No. 12 Cast Iron Grill Pan over medium heat for about 3 minutes. Brush the pan lightly with canola oil, then add skewers. Cook for 3 to 4 minutes on each side, until pineapple is caramelized, and chicken is cooked through. Spoon herb salsa over the top and serve.