Jerk Pork Pineapple Kabobs Recipes

GRILLED JERK CHICKEN KABOBS

Steps:

• In shallow glass or plastic dish or resealable food-storage plastic bag, mix chicken and 1/4 cup of the jerk sauce. Cover dish or seal bag; refrigerate 1 hour to marinate, stirring occasionally.
• Heat gas or charcoal grill. Drain chicken; discard marinade. On each of 6 (15-inch) metal skewers, thread chicken, pineapple, bell peppers and onion alternately, leaving space between each piece. Brush vegetables with remaining jerk sauce.
• Place kabobs on grill over medium heat. Cover grill; cook about 15 minutes or until chicken is no longer pink in center and vegetables are tender.

JERK PORK & PINEAPPLE KABOBS

Steps:

• In a food processor, combine the first 17 ingredients; cover and process until blended. Transfer to a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 3 hours. , Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread the pork, pineapple and peppers. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until meat is tender, turning occasionally.

JERK CHICKEN AND PINEAPPLE SKEWERS RECIPE BY TASTY

Steps:

• Preheat the oven to 375ºF (190ºC). Line 2 baking sheets with parchment paper.
• In a food processor, combine the scallions, habanero peppers, garlic, ginger, brown sugar, soy sauce, allspice, cinnamon, and thyme. Puree until broken down into a into a thick paste, about 1 minute.
• In a medium bowl, toss the chicken with 2-4 tablespoons of the jerk paste until well coated. Cover and refrigerate for 1 hour.
• Meanwhile, make the jerk sauce: Combine 2-4 tablespoons of the jerk paste with the pineapple juice and ketchup. Season to taste with salt.
• Thread the skewers with 2 pieces each of the marinated chicken, red onion, bell pepper, and pineapple, alternating ingredients.
• Arrange the skewers on the prepared baking sheets. Season with salt. Brush about ⅓ cup (85 G) of the jerk sauce over the skewers. Reserve the remaining sauce.
• Roast the skewers for 22-25 minutes, turning halfway, until the chicken is cooked to an internal temperature of 165ºF (75ºC).
• Remove the baking sheets from the oven and discard the parchment paper, then return the skewers to the pans. Turn the broiler to high.
• Baste the skewers on all sides with the jerk sauce.
• Broil for 3-4 minutes, until the vegetables just begin to char and the sauce is slightly caramelized.
• Transfer the skewers to a platter. Squeeze the lime wedges over the hot skewers and garnish with the cilantro.
• Enjoy!

GRILLED PORK AND PINEAPPLE KABOBS

Steps:

• Combine pork, soy sauce, rice vinegar, brown sugar, sesame oil, lime juice, Sriracha, ginger, and garlic in a large resealable bag. Seal and shake up to combine well. Refrigerate for 1 hour, turning occasionally.
• While the pork is marinating, soak skewers in water for about 20 minutes prior to using them. That will help the skewers to not burn up when exposed to the flame.
• Preheat an outdoor grill or indoor grill pan to medium-high heat and lightly grease the grates with a small amount of vegetable oil.
• Thread the skewers with marinated pork, pineapple, and red pepper, alternating back and forth; discard the marinade.
• Cook skewers on the preheated grill until they obtain grill marks and the pork is no longer pink, about 2 minutes per side. Garnish with green onions and sesame seeds.

PINEAPPLE PORK KABOBS

Steps:

• Drain pineapple, reserving juice; refrigerate the pineapple. In a bowl, combine the pineapple juice, vinegar, brown sugar and pepper. Pour half of the marinade into a large resealable plastic bag; add the pork. Seal and turn to coat; refrigerate for 4 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from pork. On metal or soaked wooden skewers, alternately thread the pork, pineapple and pepper. Grill kabobs, covered, over medium heat for 10-15 minutes or until vegetables are tender and meat is no longer pink, turning and basting occasionally with reserved marinade. Serve with rice if desired.

JERK PORK & PINEAPPLE SKEWERS WITH BLACK BEANS & RICE

Steps:

• Mix together the pork, jerk seasoning, allspice, chilli sauce, if using, lime zest and juice, and some seasoning. Thread the pork and pineapple onto metal skewers (or pre-soaked wooden skewers) and brush with the oil.
• Cook rice following pack instructions. Drain well, then put back in the saucepan with the beans, stir and keep warm.
• Meanwhile, heat a griddle pan until very hot. Cook the skewers for 3 mins on each side until nicely charred and the pork is cooked through. Serve skewers with the beans and rice, extra chilli sauce, if you like, and lime wedges for squeezing over.