Jamaican Jerk Kabobs
Get a taste of the tropics with these vibrant and flavorful Jamaican Jerk Kabobs! Juicy chicken, sweet chunks of fresh pineapple, and colorful bell peppers are threaded onto skewers and marinated in an irresistible homemade jerk marinade. This bold blend of spices and aromatics, featuring allspice, thyme, fresh ginger, and a hint of heat from scotch bonnet pepper, infuses every bite with the signature smoky, spicy-sweet essence of Caribbean cuisine. Perfectly grilled to tender perfection in just 15 minutes, these kabobs make an ideal dish for summer cookouts, family dinners, or any time you’re craving an island-inspired escape. Serve with rice and peas or a crisp salad for a complete meal that's as nutritious as it is delicious.
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Recipe Information
Ingredients
- 1.5 pounds chicken breast or thigh (boneless, skinless)
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large red onion
- 1 large pineapple (fresh, peeled and cubed)
- 2 tablespoons olive oil
- 1 tablespoon allspice (ground)
- 2 teaspoons thyme (dried)
- 1 teaspoon cinnamon (ground)
- 1 teaspoon nutmeg (ground)
- 3 cloves garlic (minced)
- 1 small scotch bonnet pepper (finely chopped, seeds removed for less heat)
- 1 teaspoon ginger (grated)
- 2 tablespoons soy sauce
- 1 medium lime (juiced)
- 1 tablespoon brown sugar
- 8 wooden skewers (soaked in water for 30 minutes)
Instructions
Dice the chicken into bite-sized cubes (about 1-inch pieces) and set aside.
Chop the red bell pepper, green bell pepper, red onion, and pineapple into 1-inch chunks to match the size of the chicken pieces.
In a large mixing bowl, combine olive oil, allspice, thyme, cinnamon, nutmeg, minced garlic, scotch bonnet pepper, ginger, soy sauce, lime juice, and brown sugar. Stir well to form the jerk marinade.
Add the diced chicken to the marinade, ensuring every piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
Assemble the kabobs by alternating the chicken, bell peppers, onion, and pineapple on the skewers until all the ingredients have been used.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Place the kabobs on the grill and cook for 12-15 minutes, turning every few minutes for even cooking. Ensure the chicken reaches an internal temperature of 165°F (74°C).
Once cooked through, remove the kabobs from the grill and let them rest for 2-3 minutes before serving.
Serve immediately with your favorite side dishes, such as rice and peas or a green salad, and enjoy!
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 1685 mg | 73% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 43.5 g | ||
| Protein | 221.0 g | 442% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 256 mg | 20% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3127 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
