Directions:
- /3 cup cider vinegar
- /4 cup dark rum
- Tablespoons firmly packed dark brown sugar
- Bunch scallions (white and green parts), roughly chopped
- Cloves garlic, chopped
- Scotch bonnet chile, stemmed, seeded, and minced
- Tablespoons Pickapeppa sauce
- Tablespoon freshly grated peeled ginger
- Tablespoon ground allspice
- &4 teaspoon pumpkin pie spice
- Tablespoons vegetable oil
- Boneless, skinless chicken breast halves (about 1 1/4 pounds), cut into large cubes
- Bunch scallions (white and green parts), cut into 2-inch pieces
- /2 fresh pineapple, peeled, cored, and cubed
- Kosher salt
- Directions
- Special Equipment: 6 long skewers
- Pulse the vinegar, rum, brown sugar, scallions, garlic, chile, Pickapeppa sauce, ginger, allspice, and pumpkin pie spice in a food processor to make a slightly chunky sauce. Heat the oil in a medium skillet and cook the sauce over medium heat, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes. Cool.
- Rub the jerk paste all over the chicken, cover, and refrigerate for 2 to 24 hours.
- Heat a grill pan over medium heat or prepare a grill. Thread the chicken, scallions, 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.) Grill, turning, until the chicken is cooked through, 10 to 12 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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