Date posted: 23/02/2017

Jerk chicken & pineapple skewers

  • Serves 6
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Farmstead quality chicken breast fillet - skinless 200-220g 800g
Knorr Jamaican jerk paste 6 tablespoons
Pineapple pieces in juice 400g
Birch wood skewer 180mm


  1. Dice the chicken and toss in the jerk paste. Leave to marinate in the fridge for at least 20 minutes.
  2. Heat the grill or barbecue to medium. Thread the chicken onto skewers, alternating with chunks of pineapple.
  3. Cook the kebabs for 8 minutes each side until cooked through and lightly charred.
  4. Serve with a Caribbean inspired side salad.

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