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Jerk Chicken Skewers with Pineapple Salsa
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Jerk Chicken Skewers with Pineapple Salsa
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Jerk Chicken Skewers with Pineapple Salsa
Created By Chef Dale MacKay
Ingredients
| Salsa | ||
| ¼ | medium pineapple, skinned and cored | |
| ½ | cup cucumber, small dice | |
| 1 | tbsp jalapeno, minced | |
| ½ | tsp fresh ginger root, minced | |
| ¼ | tsp salt | |
| ½ | tsp lime zest | |
| 2 | tsp lime juice | |
| 1 | tbsp cilantro, minced | |
| Kebabs | ||
| 350 | g CO-OP Boneless Skinless Chicken Thighs | |
| ½ | cup VH Pineapple Jerk Sauce | |
| ½ | cup salt | |
Directions
Prep: 10 minutes
Marinating Time: 2–24 hours
Cook: 15 minutes
Serves: 2
- Cut chicken thighs into ½-inch chunks or strips, season with salt and toss with VH Pineapple Jerk Sauce. Place in a container, cover and marinate in the fridge for at least 2 hours. For best results marinate for 24 hours.
- Divide the chicken evenly between 4 skewers, ensuring that the pieces are snugly positioned and leaving room for a handle.
- Preheat the grill to medium-high. Grill skewers until grill marks appear, turn once and grill on the second side long enough for grill marks to develop.
- Move the skewers to the top rack of the grill or reduce heat setting to low and continue until cooked through and temperature registers 165°F internally.
- Slice the pineapple and grill on both sides, allowing some charred marks to develop on both sides. Let cool, then dice finely.
- Mix all salsa ingredients in a bowl and serve with warm skewers.
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