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Jerk chicken and pineapple kebabs

  • Preparation Time25 mins
  • Cooking Time12 mins
  • Serves6
  • DifficultyEasy
85ml cider vinegar
65ml dark rum
40g firmly packed dark brown sugar
1 bunch spring onion, roughly chopped
1 Scotch bonnet chilli, stemmed, seeded, and minced
2 tbsp Pickapeppa sauce
15g freshly grated peeled ginger
1 tbsp ground allspice
1/4 tsp mixed spice
3 tbsp vegetable oil
4 boneless, skinless chicken breasts (about 560g), cut into large cubes
1) For the jerk paste: Pulse the vinegar, rum, brown sugar, spring onions, garlic, chilli, Pickapeppa sauce, ginger, allspice, and mixed spice in a food processor to make a slightly chunky sauce.

2) Heat the oil in a medium frying pan and cook the sauce over medium heat, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes. Cool.

3) Rub the jerk paste all over the chicken, cover, and refrigerate for 2 to 24 hrs.

4) Heat the barbecue to medium heat. Thread the chicken, spring onions, and pineapple alternately on skewers (if you use wooden ones, soak them in water for 15 minutes before threading them). Season with salt. (Leave a little space around the meat so the heat gets to all sides.) Cook, turning, until the chicken is cooked through, 10 to 12 minutes. Serve at once.

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