Jerk Chicken Skewers with Pineapple Salsa & Rice and Peas

Mac
Servings

5

Prep Time

10 minutes

Cook Time

15 minutes

Cuisine

Caribbean

Category

Dinner

Bring a little Caribbean sunshine to the garden with this spiced jerk chicken skewers. Jerk is all about that signature balance of warmth, sweetness and aromatic depth, and it works beautifully threaded onto skewers with peppers and charred over the heat. A fresh pineapple salsa cuts through with juicy sweetness, while proper rice and peas, cooked with coconut and thyme, makes it a meal. It’s a brilliant fakeaway alternative to a Caribbean takeaway, it’s sociable and hands-on, and the salsa can be made ahead. Ready in around 40 minutes and easily scaled for a hungry family.
Jerk Chicken Skewers with Pineapple Salsa & Rice and Peas

Ingredients

    Fresh & Mains

    • 4 -5 chicken breasts or thighs, cut into chunks
    • 2 peppers (any colour), cut into chunks
    • 1 small fresh pineapple (or 1 tin pineapple chunks, drained)
    • 1 red onion, half for skewers, half finely diced for salsa
    • 1 red chilli, finely chopped (optional)
    • Small handful fresh coriander
    • 1 lime

    Pantry Staples

    • 2 tsp Jerk spice blend
    • 2 tbsp olive oil
    • 300g long-grain rice
    • 250ml Water
    • 1 tin (400g) coconut milk
    • 1 tin (400g) kidney beans, drained
    • 2 cloves garlic, crushed
    • 1 tsp dried thyme (or a few fresh sprigs)
    • Salt and pepper to taste

    For Garnish & Serving

    • An extra wedge of lime and a sprinkle of coriander over the top, plus soaked wooden skewers or metal skewers ready to go

    Directions

    1. Marinate the Chicken: Toss the chicken chunks with the Jerk spice blend, 1 tbsp olive oil and a pinch of salt. Leave to sit while you prep everything else, even 15 minutes makes a difference.
    2. Start the Rice and Peas: Rinse the rice. In a saucepan, combine the rice, coconut milk, kidney beans, crushed garlic, thyme and a mug of water (around 250ml). Season, bring to a gentle simmer, then cover and cook on low for 12–15 minutes until the liquid is absorbed and the rice is tender. Leave covered off the heat to steam.
    3. Make the Salsa: Combine the diced pineapple, diced red onion, chilli (if using), chopped coriander and the juice of half the lime. Season and set aside.
    4. Build the Skewers: Thread the marinated chicken onto skewers, alternating with chunks of pepper and red onion.
    5. Cook the Skewers: Cook on a hot BBQ or griddle for 10–12 minutes, turning regularly, until the chicken is charred at the edges and cooked through with no pink remaining.
    6. Serve: Fluff the rice and peas and pile onto plates with the skewers. Spoon over the pineapple salsa and finish with a wedge of lime.

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