Jerk Chicken And Pineapple Skewers, Oven Roasted

These skewers skip the grill and still come out with charred edges. You roast them at 375 F, then switch on the broiler for the last few minutes so the sauce darkens and the peppers blister.

The jerk paste does most of the work. Scallions, habanero, garlic, ginger, brown sugar and allspice go into a food processor and come out as a thick paste in about a minute. You use part of it on the chicken and thin the rest with pineapple juice and ketchup for a glaze.

One thing to plan for: the chicken needs an hour in the fridge. Soak the bamboo skewers while it sits, and you're ready to thread and roast.

Step-by-Step Instructions

1. Heat the oven and prep pans

Set a rack in the middle of the oven and heat to 375 F (190 C). Line two baking sheets with parchment paper.

2. Blitz the jerk paste

Put the scallions, habanero, garlic, ginger, brown sugar, soy sauce, allspice, cinnamon and thyme in a food processor. Run it until you have a thick paste, about 1 minute, scraping down the sides once.

3. Marinate the chicken

Toss the chicken pieces with 2 to 4 tablespoons of the paste in a medium bowl until every piece is coated. Cover and refrigerate for 1 hour.

4. Make the glaze

Stir another 2 to 4 tablespoons of paste into the pineapple juice and ketchup. Add salt to taste. This is your basting sauce.

5. Thread the skewers

Push two pieces of chicken onto each skewer, alternating with red onion, bell pepper and pineapple. Leave a small gap between pieces so the heat reaches everything.

6. Roast with a first brush of sauce

Lay the skewers on the lined sheets and salt them. Brush about 1/3 cup of the glaze over the tops. Roast 22 to 25 minutes, turning halfway, until the chicken reads 165 F (74 C) on a thermometer.

7. Switch to the broiler

Take the pans out and slide the parchment away. Put the skewers back on the bare pans and turn the broiler to high.

8. Baste and broil

Brush the skewers on all sides with more glaze. Broil 3 to 4 minutes, until the vegetables start to char and the sauce looks sticky and darkened.

9. Finish and serve

Move the skewers to a platter. Squeeze lime over them while they're hot and scatter the cilantro on top.

Variations

Grill version

Cook over medium-high direct heat, 4 to 5 minutes per side, until the chicken hits 165 F. Brush with glaze during the last few minutes only.

Chicken thighs

Boneless thighs stay juicier and can take 3 to 5 extra minutes. Check with a thermometer either way.

Less heat

Use one habanero instead of three, or swap in a jalapeno for a much milder paste.

How to Store Jerk Chicken And Pineapple Skewers

Frequently Asked Questions

Jerk Chicken And Pineapple Skewers, Oven Roasted

Chicken, red onion, bell pepper and pineapple chunks on skewers, coated in a homemade jerk paste, roasted then broiled until the edges char.

20 minPrep time30 minCook time110 minTotal4Servings

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Ingredients

• 7 scallions (cut into 2 in (5 cm) pieces)
• 3 habanero peppers (seeded)
• 8 cloves garlic
• 1 fresh ginger (peeled and thinly sliced)
• ⅓ cup dark brown sugar (tightly packed)
• 2 tablespoons soy sauce
• 1 tablespoon ground allspice
• 1 teaspoon cinnamon
• 1 tablespoon dried thyme
• 1 ½ lb boneless, skinless chicken breast (cut into 1 1/2 in (3 cm) pieces)
• 8 oz pineapple juice
• ¼ cup ketchup (plus 2 tablespoons of ketchup)
• kosher salt (to taste)
• 1 large red onion (cut into 1 1/2 in (3 cm) pieces)
• 2 red bell peppers (cut into 1 1/2 in (3 cm) pieces)
• 2 cups pineapple (cut into 1 1/2 in (3 cm) cubes)
• lime wedge (for serving)
• ¼ cup fresh cilantro (finely chopped, for garnish)
• 8 bamboo skewers (soaked in warm water for 20 minutes, 8 inches (20 cm))

Instructions

1. 1Heat the oven and prep pans — Set a rack in the middle of the oven and heat to 375 F (190 C). Line two baking sheets with parchment paper.
2. 2Blitz the jerk paste — Put the scallions, habanero, garlic, ginger, brown sugar, soy sauce, allspice, cinnamon and thyme in a food processor. Run it until you have a thick paste, about 1 minute, scraping down the sides once.
3. 3Marinate the chicken — Toss the chicken pieces with 2 to 4 tablespoons of the paste in a medium bowl until every piece is coated. Cover and refrigerate for 1 hour.
4. 4Make the glaze — Stir another 2 to 4 tablespoons of paste into the pineapple juice and ketchup. Add salt to taste. This is your basting sauce.
5. 5Thread the skewers — Push two pieces of chicken onto each skewer, alternating with red onion, bell pepper and pineapple. Leave a small gap between pieces so the heat reaches everything.
6. 6Roast with a first brush of sauce — Lay the skewers on the lined sheets and salt them. Brush about 1/3 cup of the glaze over the tops. Roast 22 to 25 minutes, turning halfway, until the chicken reads 165 F (74 C) on a thermometer.
7. 7Switch to the broiler — Take the pans out and slide the parchment away. Put the skewers back on the bare pans and turn the broiler to high.
8. 8Baste and broil — Brush the skewers on all sides with more glaze. Broil 3 to 4 minutes, until the vegetables start to char and the sauce looks sticky and darkened.
9. 9Finish and serve — Move the skewers to a platter. Squeeze lime over them while they're hot and scatter the cilantro on top.

Food safety: Check the thickest part with a food thermometer. Poultry must reach 165°F (74°C); color alone is not reliable.

Cook's note: Soak the skewers for the full 20 minutes. Dry bamboo catches fire under a hot broiler faster than you'd expect.

Servings: 4

Cuisine: Caribbean

Course: Main Course

RecipesCooker20 minutes30 minutes110 minutes

Written by Maya Whitfield
Maya writes about easy American cookies and bars, plus eggs and breakfast casseroles for busy mornings. She focuses on pantry-friendly ingredients, reliable bake times, and make-ahead steps that fit real weekday schedules. Her recipes keep instructions short and checkpoints clear so nothing gets overbaked or underdone.