|Farmstead quality chicken breast fillet - skinless 200-220g||800g|
|Knorr Jamaican jerk paste||6 tablespoons|
|Pineapple pieces in juice||400g|
|Birch wood skewer 180mm|
- Dice the chicken and toss in the jerk paste. Leave to marinate in the fridge for at least 20 minutes.
- Heat the grill or barbecue to medium. Thread the chicken onto skewers, alternating with chunks of pineapple.
- Cook the kebabs for 8 minutes each side until cooked through and lightly charred.
- Serve with a Caribbean inspired side salad.