Name: Chicken Skewers – CPO Ryan
Ingredients: 12 Chicken breasts; 12 Bamboo Skewers; 1 cup Jamaican Jerk Rub; 2 cups Pineapple Salsa; ½ cup Ground All Spice; ½ cup Packed Brown Sugar; 8 Cloves; 4 Scotch Bonnet Peppers; 1 tsp Ground Thyme; 2 Scallions (Chopped); 1 tsp Cinnamon; ½ tsp Nutmeg; 2 tsp Soy Sauce; 2 cups Fresh Pineapple (Chopped); 1 cup Cucumber (Chopped); ½ cup Red Onion (Chopped); 2 tsp Fresh Cilantro (Chopped); 1 tsp Rice Vinegar

AuthorSamuel Dietzmann

Tailored recipe from the Explorers Cookbook and Travel Guide by Yvonne Addario

Safety note. Wash hands frequently when handling raw chicken. It can get funky and fatal. Horribly fatal.

Scotch bonnet peppers have oils with some heat and may cause some skin, eyes, and nose irritation when raw.

[cooked-sharing]

Yields1 Serving

12 Chicken breasts

12 Bamboo Skewers

1 cup Jamaican Jerk Rub

2 cups Pineapple Salsa

½ cup Ground All Spice

½ cup Packed Brown Sugar

8 Cloves

4 Scotch Bonnet Peppers

1 tsp Ground Thyme

2 Scallions (Chopped)

1 tsp Cinnamon

½ tsp Nutmeg

2 tsp Soy Sauce

2 cups Fresh Pineapple (Chopped)

1 cup Cucumber (Chopped)

½ cup Red Onion (Chopped)

2 tsp Fresh Cilantro (Chopped)

1 tsp Rice Vinegar

Begin by soaking the skewers in water. Let then soak for 30 minutes.

Cut chicken into cubes.

Mix the Jamaican jerk marmalade, Allspice, brown sugar, cloves, peppers, thyme, scallions, cinnamon, nutmeg, soy sauce in large resealable bag.

Dump chicken into the bag with the jerk. Shake. Put in the refrigerator.

Mix pineapple salsa, with pineapple, cucumber, red onion, cilantro, and vinegar.

When ready stab skewers into jerked chicken.

You may bake the chicken in an oven at 350 degrees (177 Celsius) for 25- 30 minutes, but they are best cooked on an open flamed grill until completely cooked.

Serve on skewers with the pineapple salsa.

Ingredients