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Honey Rum Glazed Jerk Chicken Kebabs with Pineapple

Jerk Honey Rum Glazed Chicken Kebabs with Pineapple

Seasoning the Chicken

  • 2 lbs Chicken, skinless boneless breast or thigh

For chicken Kebabs I prefer to use thighs because I think the kebab tends to be more tender and less dry. Cut the chicken into 1 inch pieces and season with salt and the jerk seasoning to taste. If you want your kebabs to have the full Jerk flavor, be generous with the seasoning. You should also season the chicken well in advance.

  • 1 Cup jerk seasoning (Go here for our jerk marinade)
  • 2 Red Bell Peppers, cut into 1 inch pieces
  • ½ Pineapple, peeled cored and chopped into 1 inch chunks
  • ¾ cup honey
  • ¼ Cup rum

Bamboo Skewers

The skewers should be soaked in water for at least 30 minutes, so they don’t burn. A trick I like to use is to place the skewers in an 8 x 13 baking pan. Add water and then cover with a paper towel, this helps submerge the skewers.

To Make the Kebabs

Thread the chicken onto the soaked skewer adding a piece of pineapple and bell pepper between each piece of chicken.

In a small bowl, combine the rum and honey. Heat the grill, and over medium heat cook the kebabs about 5 minute per side brushing with the honey rum glaze.

Serve with rice and beans or macaroni pie and a crisp salad!!

An idea for using the other half of pineapple is….  Make a few kebabs with just pineapple chunks…  Grill them, brush them with the rum glaze, and serve over ice cream (either vanilla or rum and raisin).

As always, enjoy!

Tell Us What You Think!

Try pairing our Jerk Honey Rum Glazed Chicken Kebabs with a our Old Fashioned Rum Punch, macaroni pie as a side, and Grilled Pineapple with a Brown Sugar Rum Glaze for the dessert.

If this recipe makes your mouth water, why don’t you come for cooking classes in Antigua or contact us for online classes. Come for one class or a series of classes and you can even stay in our BnB.