#jerkchicken

The Jerk Chicken Skewers are a tasty and spicy take on regular kabobs. The Pineapple Habanero Garlic Aioli Sauce gives it a sweet and spicy kick, and the homemade jerk seasoning gives it a strong Caribbean taste. Great for your next summer party or barbecue.

Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces. 1/4 cup jerk seasoning store-bought or homemade. 1 cup fresh pineapple chunks. 1 red bell pepper, cut into 1-inch pieces. 1 red onion, cut into 1-inch pieces. Wooden skewers, soaked in water for 30 minutes. Salt and pepper to taste.

Instructions: Put the chicken pieces and jerk seasoning in a bowl and mix them together. Well mix to cover the chicken all over. Put it in the fridge for at least 30 minutes or overnight to marinate. Warm up the grill over medium-high heat. Put the pineapple chunks, red bell pepper, red onion, and marinated chicken on the soaked wooden skewers one after the other. Add pepper and salt. Put the skewers on a grill that has already been heated up. Cook for 8 to 10 minutes on each side, or until the chicken is done and has a nice char. Put the Pineapple Habanero Garlic Aioli Sauce together while the skewers are cooking on the grill: - Put 1 cup of fresh pineapple chunks, 2 habanero peppers with the seeds taken out to make the sauce milder, 3 garlic cloves, and a pinch of salt in a blender. Mix until it's creamy and smooth. You can change how hot it is by adding more or fewer habanero peppers at your leisure. While the Jerk Chicken Skewers are still hot from the grill, serve them with Pineapple Habanero Garlic Aioli Sauce on the side ready to dip. Have fun with your tasty and spicy kabobs!

Prep Time: 30 minutes

Cook Time: 20 minutes

Jamaican food inspired Rasta Pasta with Jerk Chicken, a tasty and colorful dish. Spiced jerk seasoning is mixed with tender chicken, colorful bell peppers, onions, and a creamy coconut milk sauce. This dish is delicious and full of Caribbean flavors. It's served over al dente penne pasta and topped with fresh cilantro.

Ingredients: 2 boneless, skinless chicken breasts, diced. 3 tablespoons jerk seasoning. 8 ounces penne pasta. 1 tablespoon olive oil. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 small red onion, sliced. 3 cloves garlic, minced. 1 cup coconut milk. 1 cup chicken broth. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Dice the chicken and mix it with jerk seasoning in a bowl until it is well covered. Put it somewhere else to soak for at least 15 minutes. Follow the directions on the package to cook the penne pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-high heat. Cook the chicken until it is browned and fully cooked, about 5 to 6 minutes. Take the chicken out of the pan and set it aside. Put sliced onion and bell peppers in the same pan. For about 4 to 5 minutes, cook until soft. Add the minced garlic to the pan and cook for another one to two minutes, until the garlic smells good. Add the chicken broth and coconut milk. Set the heat to low and cook for two to three minutes. The cooked pasta, grated Parmesan cheese, and cooked chicken should all be mixed in. Add pepper and salt to taste. Cook for another two to three minutes, until everything is hot and the sauce gets a little thicker. Before serving, sprinkle with fresh cilantro leaves.

Prep Time: 20 minutes

Cook Time: 20 minutes