Recipes
Date posted: 23/02/2017
Ingredients
| Farmstead quality chicken breast fillet - skinless 200-220g | 800g |
| Knorr Jamaican jerk paste | 6 tablespoons |
| Pineapple pieces in juice | 400g |
| Birch wood skewer 180mm |
Method
- Dice the chicken and toss in the jerk paste. Leave to marinate in the fridge for at least 20 minutes.
- Heat the grill or barbecue to medium. Thread the chicken onto skewers, alternating with chunks of pineapple.
- Cook the kebabs for 8 minutes each side until cooked through and lightly charred.
- Serve with a Caribbean inspired side salad.