Kardea Brown's Jerk-Inspired Chicken and Pineapple Skewers | Delicious Miss Brown

These Jerk-Inspired Chicken and Pineapple Skewers are Kardea Brown's twist on a classic dish – perfect for those last days of grilling outdoors! 🍍 Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2E9EjLZ Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Jerk Chicken and Pineapple Skewers RECIPE COURTESY OF KARDEA BROWN Level: Easy Total: 1 hr 40 min (includes marinating time) Active: 40 min Yield: 4 servings Ingredients 3 tablespoons brown sugar 2 tablespoons lime juice (from about 2 limes) 2 tablespoons orange juice 2 tablespoons vegetable oil 2 tablespoons soy sauce 2 tablespoons white vinegar 1 tablespoon ground allspice 1 teaspoon ground ginger 1 teaspoon kosher salt 1/2 teaspoon dried thyme 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 cloves garlic, minced 1 bay leaf, crushed 1 Scotch bonnet or habanero chile, stemmed and seeded 1 scallion, chopped Kebabs: 2 pounds boneless, skinless chicken breast, chopped into 1 1/4-inch cubes 1 large red onion, diced into 1 1/4-inch pieces Kosher salt and freshly ground black pepper 3 cups fresh pineapple cut into 1 1/4-inch chunks 1 to 2 large green peppers, diced into 1 1/4-inch pieces Nonstick cooking spray, for the grill grates Directions Special equipment: metal skewers For the jerk marinade: Combine the brown sugar, lime juice, orange juice, oil, soy sauce, vinegar, allspice, ginger, salt, thyme, cinnamon, nutmeg, garlic, bay leaf, chile and scallion in a food processor and puree. (You can mix in a bowl if you don't have a food processor.) For the kebabs: Place the chicken in a gallon-size resealable bag. Pour the marinade over the chicken (reserve any extra marinade for later use). Seal the bag and refrigerate 1 hour. Sprinkle the red onion with salt and pepper. Assemble metal skewers with the chicken, red onion, pineapple and peppers, alternating each ingredient. Brush the kebabs with the remaining marinade. Preheat a grill to medium-high heat. Spray the grill grates with cooking spray. Grill the kebabs until the chicken registers 165 degrees F in the center on an instant-read thermometer, about 4 minutes per side. Serve warm. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #DeliciousMissBrown #KardeaBrown #FoodNetwork #JerkChickenandPineappleSkewers Kardea Brown's Jerk-Inspired Chicken and Pineapple Skewers | Delicious Miss Brown | Food Network https://youtu.be/TLtJEeBdwNg