Mix together the jerk seasoning, olive oil and lime juice. Toss the chicken in it and leave to marinate in the fridge for at least 20 mins, or up to 24 hours.

Make the salsa by mixing all the ingredients together with some seasoning – add a chopped red chilli if you like extra heat.

Heat the grill or barbecue to Medium. Thread the chicken onto 8 metal skewers divided by the red peppers – aim for 3 of each per skewer. Cook for 8 mins each side until cooked through and lightly charred. Serve with the salsa and rocket leaves.


2 tsp jerk seasoning (click here for recipe)

1 tbsp olive oil

juice 1 lime

4 skinless chicken breasts, chopped into chunks

1 large red capsicum/pepper, cut into 2cm cubes

100g bag rocket leaves, to serve

For the salsa

320g pack pinepple chunks, diced

1 large red capsicum/pepper, deseeded and diced

bunch scallions/spring onions, finely chopped - green only

1 red chilli, chopped (optional)

Jerk chicken kebabs with pineapple salsa

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