0.0 – 0 reviews • Poultry
| Total: |
1 hr 30 min |
| Prep: |
20 min |
| Inactive: |
1 hr |
| Cook: |
10 min |
Ingredients
- 1/4 cup firmly packed dark brown sugar
- 1/4 cup dark rum
- 3 tablespoons vegetable oil
- 2 tablespoons apple cider vinegar
- 1 bunch scallions (white and green parts), roughly chopped
- 1 Scotch bonnet chile, stemmed, seeded, and minced
- 5 cloves garlic, chopped
- 1 tablespoon freshly grated peeled ginger
- 2 teaspoons ground allspice
- 1 teaspoon pumpkin pie spice
- 4 boneless, skinless chicken breast halves (about 11/4 pounds), cut into large cubes
- 1 bunch scallions (white and green parts), cut into 2-inch pieces
- 1/2 fresh pineapple, peeled, cored, and cubed
- Kosher salt
- 6 grilled pita bread, for serving (1 pita per serving)
Instructions
- 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.