- 200-220g 800g Farmstead Quality Chicken Breast Fillet, skinless
- 6 tablespoons Knorr Jamaican Jerk Paste
- 400g Pineapple Pieces in Juice
- 180mm Birch Wood Skewer
Jerk chicken & pineapple skewers
Jerk chicken & pineapple skewers
From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Jerk chicken & pineapple skewers recipe a try?
Ingredients
Method
1) Dice the chicken and toss in the jerk paste. Leave to marinate in the fridge for at least 20 minutes
2) Heat the grill or barbecue to medium. Thread the chicken onto skewers, alternating with chunks of pineapple
3) Cook the kebabs for 8 minutes each side until cooked through and lightly charred
4) Serve with a Caribbean inspired side salad
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
