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Jamaican Jerk Chicken Kabobs

Jerk Kabobs

These Jamaican Jerk Chicken Kabobs are so easy and versatile.  You can substitute  just about any type of grilling meat for the chicken such as pork, beef or lamb.  Or try a vegetarian version with portabella mushrooms and tofu.  

This recipe uses the following Rasta Bros. products: 

  • Jamaican Jerk Marinade      
  • Caribbean Heat Dipping Sauce & Glaze      


  • 2 Large boneless, skinless Chicken Breasts (or your choice of meat)
  • 1 Red Bell Pepper, 1 Green Bell Pepper, 1 Yellow Bell Pepper*
  • 1 Large Onion
  • 1 Pineapple (I like to use fresh sliced pineapple, but canned chunks will also work)
  • Rasta Bros. Jamaican Jerk Marinade
  • Rasta Bros. Caribbean Heat Dipping Sauce & Glaze

*We like to Rasta-tize it with colorful bell peppers. “Green for the Earth – Gold for the Sun – Red for the Blood”



  1. Cut chicken into 1 -2 inch pieces.  Put in plastic zip-loc bag or other container and add enough Rasta Bros. Jamaican Jerk Marinade to thoroughly coat all the meat.  Let marinade in refrigerator for at least two hours or over night.
  2. Cut peppers, onion and pineapple into 1 – 2 inch pieces.
  3. Thread chicken, peppers, onion and pineapple onto skewers.  I like to thread my meat on one skewer and my vegies on another for more even cooking.  Place skewers on hot grill using indirect heat until chicken is cooked through and juices run clear and vegetables start to tender.
  4. Generously coat skewers with Rasta Bros. Caribbean Heat Dipping Sauce & Glaze and cook over hot coals turning frequently until glaze starts to caramelize and turn golden brown.

*For an even bigger Jamaican Jerk kick… add a couple splashes of Rasta Bros. Rasta Hot Sauce.

Jerk Chicken Kabobs

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