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Recipe for Coconut John’s Jerk Chicken Skewers

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4 chicken breast halves, cut into chunks

2 cups pineapple chunks

3 tablespoons Jamaican jerk paste, such as Walkerswood (available at Spec’s)

1 large red sweet pepper, cut in chunks

1 large green sweet pepper, cut in chunks

Cooked yellow rice 

Soak 8 large bamboo skewers in water for 1 hour before cooking. About halfway through this time, combine the chicken chunks in a large bowl with the pineapple (with juice), and sweet peppers. Incorporate the jerk paste and let marinate about 30 minutes. When ready to cook, preheat a grill or broiler. Skewer all ingredients, alternating for color. Grill or broiler until chicken is cooked through and has begun to brown, about 10 minutes. Serve 2 skewers per person atop yellow rice. Serves 4. 

Note: So-called “jerk seasoning” is available as a dry seasoning blend, and this is usually adequate. For the real taste of Jamaican jerk, you need a wet paste. Walkerswood is the best of several brands now on the market, and it’s produced by a village co-op on the island itself. With a pedigree going back to the escaped slaves known as Maroons, “jerking” meat and seafood first became a rage in Jamaica on Boston Beach near Port Antonio. Today, there are jerk stands organized and otherwise all over the island – and increasingly on other Caribbean islands as well.


About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

One response »

  1. Mark Remmington

    Walkerswood is NOT the best by a long way.
    The very best is Louie’s Boston Jerk Paste. So good you dont need to marinate, just coat lightly and cook immediately Order by calling 01922 615946


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