Jerk Chicken Skewers with Pineapple Salsa

Ingredients

• 1 pound Chicken Thighs
• 1/2 cup Jerk Marinade
• 1 cup Pineapple
• 1/2 cup Red Bell Pepper
• 1/4 cup Red Onion
• 2 tablespoons Cilantro
• 1 tablespoon Lime Juice
• 8 Wooden Skewers

Instructions

1. 1Cut the 1 pound of chicken thighs into 1-inch cubes. Place the chicken cubes in a bowl and add the 1/2 cup of jerk marinade. Toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
2. 2While the chicken is marinating, prepare the pineapple salsa. In a medium bowl, combine the 1 cup of pineapple (cut into 1/2-inch pieces), 1/2 cup of red bell pepper (cut into 1/2-inch pieces), 1/4 cup of red onion (cut into 1/2-inch pieces), 2 tablespoons of cilantro (chopped), and 1 tablespoon of lime juice. Stir gently to combine.
3. 3If you are using wooden skewers, soak the 8 wooden skewers in water for at least 20 minutes to prevent them from burning on the grill. Once soaked, thread the marinated chicken cubes evenly onto the skewers.
4. 4Preheat your grill to medium-high heat (approximately 400°F or 200°C).
5. 5Place the chicken skewers on the preheated grill. Grill for 12-15 minutes, turning the skewers every few minutes, until the chicken is cooked through and has reached an internal temperature of 165°F (74°C). The chicken should be lightly charred in places.
6. 6Remove the chicken skewers from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, making the chicken more tender.
7. 7Serve the jerk chicken skewers immediately with the prepared pineapple salsa on the side.

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