A platter of charred pineapple jerk chicken skewers with bell peppers and onions, garnished with fresh herbs and lime.

Sarah could hardly contain her excitement as she fanned the grill flames on a warm summer evening. In front of her was a tray of vibrant skewers loaded with marinated chicken and juicy pineapple.

As the fire kissed the skewers, the sweetness of the charring pineapple wafted up, balancing the spicy aroma of jerk-seasoned chicken. She remembered tasting jerk chicken on a Caribbean trip – smoky, spicy, and unforgettable – and now that tropical magic was happening right in her backyard.

Neighbors peered over the fence, drawn by the irresistible scent of caramelized pineapple and sizzling spices. In that moment, watching the chicken edges turn golden with grill marks, Sarah knew this dish would be a crowd-pleaser, delivering a mini island vacation in each bite.

Why You’ll Love These Jerk Chicken Skewers

Tropical Sweet & Spicy Balance – Each bite is a flavor fiesta! The caramelized pineapple adds a burst of sweetness that perfectly cuts through the warm, spicy kick of the jerk-seasoned chicken, giving you beautifully balanced flavors.

Juicy & Tender Chicken – Marinating the chicken infuses it with aromatic jerk spices and keeps it moist. Grill-time is quick, so the meat stays tender and succulent with a delicious charred exterior.

Quick Grilling Delight – You only need about 12–15 minutes on the grill for these skewers to cook through, so dinner is ready in no time. It’s weeknight-friendly yet impressive enough for a weekend cookout.

Easy and Fun to Make – Simple steps and everyday ingredients make this recipe totally doable – even if you’re not a grill master. Assembling colorful skewers is fun, and it’s a great way to involve family or guests in cooking.

Crowd-Pleasing Presentation – These skewers are bright, bold, and beautiful. The mix of golden pineapple, deep brown grilled chicken, and rainbow veggies makes for a stunning presentation. They’re as enjoyable to look at as they are to devour – perfect for BBQ parties or a summer dinner that wows!

Ingredients

Tropical Sweet & Spicy Balance – Each bite is a flavor fiesta! The caramelized pineapple adds a burst of sweetness that perfectly cuts through the warm, spicy kick of the jerk-seasoned chicken, giving you beautifully balanced flavors.

Juicy & Tender Chicken – Marinating the chicken infuses it with aromatic jerk spices and keeps it moist. Grill-time is quick, so the meat stays tender and succulent with a delicious charred exterior.

Quick Grilling Delight – You only need about 12–15 minutes on the grill for these skewers to cook through, so dinner is ready in no time. It’s weeknight-friendly yet impressive enough for a weekend cookout.

Easy and Fun to Make – Simple steps and everyday ingredients make this recipe totally doable – even if you’re not a grill master. Assembling colorful skewers is fun, and it’s a great way to involve family or guests in cooking.

Crowd-Pleasing Presentation – These skewers are bright, bold, and beautiful. The mix of golden pineapple, deep brown grilled chicken, and rainbow veggies makes for a stunning presentation. They’re as enjoyable to look at as they are to devour – perfect for BBQ parties or a summer dinner that wows!

For the Jerk Marinade:

2–3 Tbsp Jamaican jerk seasoning (store-bought spice blend or homemade) – this typically includes spices like allspice, thyme, and chili pepper

2 Tbsp brown sugar (adds a touch of sweetness to help caramelize those grill marks)

2 Tbsp olive oil (helps coat the chicken and carry flavor)

2 Tbsp soy sauce or Worcestershire sauce (for saltiness and depth)

2 cloves garlic, minced

1 lime, juiced (for zesty brightness)

1 tsp fresh ginger, grated (optional, for extra zing)

1 Scotch bonnet or habanero chili, minced (optional, for authentic spicy heat – use less or omit for milder skewers)

1 Tbsp vinegar (apple cider or white vinegar, optional – adds tang like traditional jerk marinades)

Step-By-Step Instructions

Prep Time: ~20 minutes (plus at least 30 minutes marinating)
Cook Time: ~12–15 minutes
Servings: 4

Mix the Marinade: In a large bowl, whisk together the jerk seasoning, brown sugar, olive oil, soy sauce, minced garlic, lime juice, and any optional marinade ingredients. This will form a flavor-packed paste. (If using a homemade jerk spice mix with fresh ingredients, you can blend them in a food processor, but a simple whisk works for dry spice blends.)

Marinate the Chicken: Add the chicken pieces to the bowl and toss to coat every piece thoroughly in the marinade. Cover and let the chicken marinate for at least 30 minutes (room temperature or refrigerated). For best flavor, marinate in the refrigerator for a few hours or up to overnight. (Tip: even a quick 30-minute marinade infuses great flavor, but longer = more flavor!)

Prep the Grill: While the chicken marinates, preheat your grill to medium-high heat (about 375–400°F). If you’re using wooden bamboo skewers, soak them in water for at least 30 minutes before grilling (this prevents them from burning on the grill). Clean the grill grates and lightly oil them to prevent sticking.

Assemble the Skewers: Thread the marinated chicken, pineapple chunks, bell pepper, and onion onto the skewers, alternating as you like. For example, do chicken-pineapple-pepper-onion and repeat. Don’t crowd the pieces too tightly; a little space helps them cook evenly. Discard any excess marinade that had raw chicken in it.

Grill the Skewers: Place the skewers on the preheated grill. Cook for about 10–15 minutes total, turning the skewers every 3-4 minutes to get an even char on all sides. Grill until the chicken is browned with charred edges and cooked through (the internal temperature should reach 165°F). The pineapple will start to caramelize and get lightly charred as well, which is perfect for flavor. Keep an eye to prevent burning – if the sugar in the marinade causes flare-ups, just move skewers to a cooler spot for a moment.

Serve and Enjoy: Carefully remove the skewers from the grill. Let the chicken rest for 2-3 minutes (this helps keep it juicy). Serve the skewers warm. Squeeze fresh lime juice over the top and sprinkle with chopped cilantro if desired. These Charred Pineapple Jerk Chicken Skewers are delicious on their own, or you can slide the meat and pineapple off the skewer onto a bed of coconut rice. Enjoy the explosion of tropical flavors in every bite!

Variations Of This Recipe

A fun variation: Jerk chicken and shrimp skewers with pineapple, bell peppers, zucchini, and red onion – showing how versatile this recipe can be!

This recipe is super versatile and begs for creativity. You can mix and match proteins, fruits, and veggies to make it your own. For example, some cooks even combine jerk chicken and shrimp on the same skewer for an extra-special combo, as shown above. Here are more tasty variations to inspire you:

Jerk Shrimp & Pineapple Skewers – Swap out the chicken for large shrimp. Shrimp lovers rejoice: they cook even faster (about 4–6 minutes total on the grill) and get wonderfully tender and smoky with the same jerk marinade. Marinate the shrimp for only ~15 minutes (any longer and the citrus might “cook” them).

Jerk Pork or Beef Kebabs – Instead of chicken, use cubed pork tenderloin or beef sirloin. The sweet-spicy jerk marinade pairs great with other meats too. Just adjust grilling time (pork and beef cubes might take a few minutes longer than chicken, depending on size) and grill until cooked through.

Vegetarian Jerk Skewers – Make it veggie! Use firm tofu (pressed to remove moisture) or tempeh chunks marinated in the jerk sauce. Thread them with pineapple, peppers, zucchini, mushroom, or any veggies you love. Grill until the veggies are charred and the tofu is a bit crispy on the edges. You’ll get all the jerk flavor in a meatless package.

Different Fruit Twists – Pineapple is classic, but you can try other fruits for a fun twist. Mango or peach chunks can be skewered and grilled – they’ll caramelize nicely and bring their own sweetness. Even cubes of ripe plantainor banana (left in the peel while grilling, then removed) can add a unique tropical touch alongside the chicken.

Adjust the Heat Level – Customize the spice to your liking. Traditional jerk can be spicy, but it doesn’t have to be crazy hot. For mild skewers, use a mild jerk seasoning and omit extra hot peppers. For extra heat, add a dash of hot sauce to the marinade or serve the skewers with a spicy jerk BBQ sauce on the side. You’re in control of the fire!

Expert Tips About This Recipe

Soak Wooden Skewers: If using bamboo skewers, remember to soak them in water for 30 minutes before threading the chicken. This prevents the sticks from charring or catching fire on the grill. No one wants burnt sticks!

Cut Even Sizes: Try to cut your chicken and pineapple into uniform 1-inch pieces. Even sizes ensure everything cooks at the same rate. This way, you won’t end up with undercooked chicken and over-charred pineapple (or vice versa).

Marinate for Flavor: Give the chicken enough time to marinate. 30 minutes is the minimum, but if you can plan ahead, a few hours (or overnight) will make the flavors sing. Just don’t marinate chicken in very acidic marinades for over 24 hours, to avoid mushiness.

Oil the Grill Grate: Before you lay down the skewers, oil your grill grates (use tongs and an oil-soaked paper towel, or cooking spray on a cold grill). This prevents sticking and helps you get those beautiful grill marks.

Check for Doneness: Use an instant-read thermometer if possible – 165°F is the magic number for fully cooked chicken. Also, the chicken will appear opaque and juices will run clear. Pull them off the grill on time to keep the meat juicy.

Don’t Burn, Just Char: You want a nice char on the edges of the pineapple and chicken for that smoky flavor, but avoid blackening the entire skewer. If things are charring too fast or flames flare up (thanks to dripping marinade), turn the heat down or move skewers to a cooler part of the grill. Steady medium-high heat will do the trick.

Rest Briefly: After grilling, let the skewers rest a couple of minutes before diving in. This little rest makes the chicken extra juicy as the juices redistribute. It’s worth the tiny wait – we promise the flavor is even better!

FAQs

Q: What are the best side dishes for these skewers?

A: These skewers pair well with all sorts of sides! A favorite is coconut rice – the creamy, lightly sweet rice really complements the jerk spice (think of Jamaican rice and peas, which is a classic combo).

Grilled corn on the cob or a fresh summer salad (maybe with mango or avocado) would also be fantastic. For something crunchy and cool, try a tangy coleslaw or a cucumber salad to balance the heat.

And don’t forget a nice refreshing drink – perhaps a fruity iced tea or a pineapple mojito – to complete your tropical meal vibe!

Q: Can I make these skewers without a grill?

A: Yes! If you don’t have an outdoor grill, you can cook these in the oven or on a stovetop. For the oven, preheat to 400°F and place the assembled skewers on a foil-lined baking sheet.

Roast for about 25–30 minutes, turning once, until the chicken is nearly cooked, then switch to the broiler for a few minutes to get a bit of char on the edges. If using a stovetop grill pan, heat it to medium-high and grill the skewers in batches, turning to char all sides (you may need a little oil on the pan).

An air fryer is another option – many have had success air-frying jerk chicken skewers for a charred effect. No matter the method, ensure the chicken hits 165°F internally.

Q: How spicy are these jerk chicken skewers?

A: The spice level can be tailored to your taste. Authentic Jamaican jerk seasoning usually has a kick (often from Scotch bonnet peppers), but it doesn’t have to be super fiery.

With a store-bought jerk spice blend, you’ll get a medium warmth and lots of aromatic spices like allspice, cinnamon, and thyme. If you love heat, you can add extra hot pepper to the marinade or serve with a spicy sauce.

If you prefer mild, use a mild jerk seasoning and skip any extra chilies. The beauty of this recipe is you control the heat!

Q: Can I use canned or frozen pineapple instead of fresh?

A: Fresh pineapple is ideal because it holds up well on the grill and the natural sugars caramelize beautifully. However, you can use canned pineapple chunks (in juice, not syrup) if that’s what you have. Make sure to drain them well.

Canned pineapple might be a bit softer and may char faster due to the syrupy juices, so watch carefully to prevent burning. Frozen pineapple can also work – thaw it completely and pat it dry before marinating/grilling.

The key is to get some charred edges on whichever pineapple you use, for that smoky-sweet flavor punch.

Q: How long should I marinate the chicken?

A: Marinate for at least 30 minutes to let the jerk flavors soak into the chicken. If you have time, longer is better in this case – 2 to 4 hours will make it even more flavorful.

You can marinate overnight in the refrigerator if using a traditional jerk marinade (which is generally fine for up to 12–24 hours).

If your marinade has a lot of acid (like tons of lime or pineapple juice), keep the marinating under 12 hours to be safe, as acid can begin to change the chicken’s texture. Always marinate in the fridge if going beyond 30 minutes.

Charred Pineapple Jerk Chicken Skewers

These Charred Pineapple Jerk Chicken Skewers combine smoky, juicy chicken with caramelized pineapple, all coated in bold jerk seasoning. The sweet heat from the pineapple and Sriracha-spiced marinade gives every bite a tropical kick. Perfect for grilling season, these skewers are a crowd-pleaser at cookouts, BBQs, and weeknight dinners.

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