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Jerked Chicken & Plantain Skewers

This dish is bursting with tropical flavors and is perfect for large gatherings or family dinners.
Course: Appetizer, Dinner
Cuisine: Caribbean
Keyword: Gluten-Free, Low-Carb
Servings: 8 people
Calories: 144kcal
Author: SkinnyMs.

Equipment

  • 8 bamboo or metal skewers

Ingredients

Marinade

  • 2 teaspoons jerk seasoning
  • 1 lime juiced
  • 1 tablespoon extra virgin olive oil

Skewers

  • 1 pound boneless and skinless chicken breasts or thighs, chopped into 1 inch cubes
  • 1 red onion chopped into 1 inch pieces
  • 1 cup grape tomatoes or cherry tomatoes
  • 1 cup pineapple fresh, cut into cubes (optional)
  • 1 plantain very ripe (blackened peel), peel on, cut into slices (if using grill, remove peel when eating but not before grilling)
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper

Instructions

  • Toss chicken, onions, and tomatoes in the marinade. Marinate in the refrigerator, covered, for at least 20 minutes and up to one day. If using bamboo skewers, soak in warm water for 30 minutes before using to avoid splintering.
  • Place chicken, onion, tomatoes, pineapple (if using), and plantains on a skewer. Leave space at both top and bottom of the skewer. Sprinkle each skewer all around with salt and pepper.

Oven-roasted Directions:

  • Preheat oven to 425 degrees. Line a baking sheet with parchment or foil. Place skewers on sheet and roast for 30 minutes, rotating sheet pan, and turning over skewers halfway through. Baste with leftover marinade halfway through.

Grilling Directions:

  • Oil the grates of the grill and set the grill to medium heat. Use marinade for basting while cooking. Cook for about 15 minutes, turning to grill each side. Enjoy!

Nutrition

Serving: 1skewer | Calories: 144kcal | Carbohydrates: 16g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 29mg | Fiber: 2g | Sugar: 9g |
SmartPoints (Freestyle): 4