Ingredients
7scallions,cut into 2-inch pieces
3habanero peppers,seeded
8clovesgarlic
1ginger,fresh, peeled and thinly sliced
⅓cupdark brown sugar,tightly packed
2tbspsoy sauce
1tbspground allspice
1tspcinnamon
1tbspdried thyme
1½lbschicken breast
8ozpineapple juice
¼cupketchup,plus 2 tbsp of ketchup
kosher salt,to taste
1large red onion
2red bell peppers
2cupspineapple
lime wedge,for serving
¼cupcilantro,fresh, finely chopped, for garnish
8bamboo skewers
Preparation
Preheat the oven to 375 degrees F. 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 to 4 tablespoons of the jerk paste until well coated. Cover and refrigerate for 1 hour.
To make the jerk sauce, combine 2 to 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 of the jerk sauce over the skewers. Reserve the remaining sauce.
Roast the skewers for 22 to 25 minutes, turning halfway, until the chicken is cooked to an internal temperature of 165 degrees F.
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 to 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!
