This Jerk Chicken recipe on Shish Kabobs is made with flavorful and delicious chicken marinated in jerk seasoning, layered with red onion, peppers, and pineapple for sweetness! The best part is the shish-kabobs are brushed with a pineapple honey glaze served over Cilantro Lime Brown Rice.
Fire up the grill—because these Jerk Chicken Kabobs are about to become your go-to summer meal! Packed with bold, smoky, and sweet flavors, these grilled jerk chicken skewers are marinated in a mouthwatering jerk seasoning, then layered with juicy pineapple, vibrant bell peppers, red onions, and zucchini. Finished with a sticky pineapple honey glaze and served over cilantro lime brown rice, this is the kind of backyard cookout food people remember.
Whether you’re planning a weeknight dinner or a summer BBQ, this grilled jerk chicken kabobs recipe brings the island flavor without requiring a passport.
This recipe wasn’t planned, it was something that was created at the last minute and was so tasty I just had to share it with you all. Now that summer is here, it is the time for bringing out that grill and blessing it with some good grub. One of the dishes I love on the grill is shish-kabobs. The heat from the grill really brings out the flavor of the meat and veggies. But in case you can’t get these kabobs to your grill, you can buy a grill pan that you can use on your stove.
Why You’ll Love These Jerk Chicken Kabobs
These jerk chicken skewers are the kind of dish that checks every box: flavorful, colorful, easy to prep, and seriously satisfying. If you love smoky grilled meats, bright veggies, and a touch of sweetness, you’re in for a treat. Here’s what makes this recipe a guaranteed crowd-pleaser:
- Flavor Explosion – The combination of spicy jerk seasoning and the natural sweetness from pineapple is next-level.
- Versatile – Use your favorite vegetables or what’s already in your fridge.
- Grill or Stove-Top Friendly – No outdoor grill? No problem. A grill pan works great too.
- Meal Prep Approved – Marinate the chicken ahead of time for quicker prep.
Ingredients for Jerk Chicken Kabobs
Let’s talk ingredients. This dish is all about bold flavors and beautiful presentation. Even better? You probably already have most of these in your kitchen. Here’s what you’ll need to bring this recipe to life:
- Boneless, skinless chicken thighs or breasts – Thighs tend to stay juicier on the grill.
- Jerk seasoning – Use store-bought or make your own blend.
- Bell peppers (red, green, yellow) – Adds color and crunch.
- Red onion – Slightly sweet and charred when grilled.
- Zucchini – For added texture.
- Pineapple chunks – Essential for balancing out the heat.
- Olive oil – Helps everything stick and cook evenly.
For the Pineapple Honey Glaze:
This glaze is the sweet and tangy finish your kabobs didn’t know they needed. It’s quick to make and completely transforms each bite.
- Pineapple juice
- Honey
- Lime juice
- Garlic powder
How to Make Jerk Chicken Kabobs
Ready to get cooking? Here’s a step-by-step guide that will walk you through the entire process from marinating to grilling and glazing. These instructions are easy to follow—even for beginner cooks:
- Marinate the Chicken:
- Toss chicken in jerk seasoning, olive oil, and a splash of lime juice. Let it marinate for at least 1 hour, but overnight is best for maximum flavor.
- Assemble the Kabobs:
- Thread chicken, pineapple, red onion, bell peppers, and zucchini onto skewers. Alternate the ingredients for even cooking and color.
- Grill Time:
- Heat grill or grill pan to medium-high heat. Grill skewers for 10–12 minutes, turning occasionally until chicken is cooked through and veggies are slightly charred.
- Make the Glaze:
- In a small saucepan, simmer pineapple juice, honey, lime juice, and garlic powder until slightly thickened. Brush over kabobs during the last few minutes of grilling.
- Serve:
- Plate the kabobs over a bed of Cilantro Lime Brown Rice and drizzle with extra glaze.
How to make Cilantro Lime Brown Rice
I know making rice is not always the easiest dish to make. I can’t tell you how many times I’ve made overcooked or undercooked rice, which is why I stick to the microwavable kind. But the way I made rice in this recipe is perfect! I simply followed the steps that I outlined in my blog post, “ How to Make Perfect Rice”. Instead, I used water, and seasoned the rice with freshly squeezed lime juice and cilantro, which I love! The key to making perfect rice is cooking it until it’s ready to serve.
Now that you have your easy Jerk Chicken Kabobs created and know how to make the Cilantro Lime Brown Rice, to make this meal complete you’re just going to make a simple honey pineapple glaze to add a touch of sweetness to the kabobs.
This recipe is perfect for the summer or any time of the year. I know the ingredients may seem overwhelming, but it’s mostly spices that you may already have in your kitchen. Don’t allow the list of ingredients to overwhelm you because this recipe is totally worth it.
Commonly Asked Questions
Traditional jerk seasoning includes allspice, thyme, garlic, cinnamon, ginger, nutmeg, and hot peppers like Scotch bonnet. It’s smoky, spicy, and aromatic.
Yes, just be sure to soak them in water for at least 30 minutes before grilling to prevent burning.
At least 1 hour, but for the most flavor, marinate it overnight in the fridge.
Yes! Freeze assembled (but uncooked) kabobs in a zip-top bag for up to 3 months. Thaw before grilling.
That depends on your seasoning! Many store-bought jerk blends are mild. For heat, add extra chili or hot sauce.
This blog post contains affiliate links to Amazon.
Similar Recipes
If you like kabob recipes like this, you will enjoy recipes like the ones below:
- Sweet Chili Pork Kabobs Recipe
- Garlic Butter Steak Bites on Skewers
- Chicken and Pineapple Skewers with Honey Chipotle Glaze
- Chargrilled Chicken Wings Recipe
- Sweet and Spicy Grilled Chicken Thighs with Apricot Glaze
Jerk Chicken Recipe on Shish-Kabobs
- Total Time: 35 mins
- Yield: 4-6 1x
Description
Enjoy this Jerk Chicken Recipe on Shish Kabobs that is layered with onion, peppers, pineapple, and coated with a honey pineapple glaze
Ingredients
- 3 large chicken breasts, cut into chunks
- 1 ½ tbsp. Olive oil
- 1 tbsp. Salt
- ½ tbsp. Black pepper
- 1 tbsp. Jamaican Jerk Chicken seasoning
- 1 green bell pepper, deseeded and cut into chunks
- 1 orange bell pepper, deseeded and cut into chunks
- 1 zucchini, sliced into medium-thick slices
- 1 red onion, peeled and cut into chunks
- 3 c. pineapple chunks
- 4–6 long bamboo kabob sticks
- FOR THE RICE
- 1 ½ c. long-grain brown rice
- 3 c. + 2 tbsp. Water
- 2 tbsp. Butter
- 2 ½ tbsp. Fresh cilantro, chopped
- 2 limes, juiced and zested
- Salt and pepper to taste
- FOR GLAZE
- ⅛ c. water
- ⅓ c. honey + 1 tbsp
- 3–4 pineapple chunks, crushed
- ¼ tsp. Red crushed pepper flakes
Instructions
- Soak the bamboo kabob stick in water for, at least, 30 minutes. Set aside until ready to use.
- Cut the chicken breast into large square chunks. Place in a mixing bowl. Add the olive oil, salt, pepper, and jerk chicken seasoning. Use your hands or a spoon and mix together to coat well. Cover with plastic wrap and set aside for 30 minutes or back in the refrigerator if you can’t begin cooking the kabobs within 30 minutes.
- NOTE: If you have put the chicken in the refrigerator, set out at room temperature for 30 minutes before cooking.
- To make the rice: in a medium saucepan add the brown rice and 3 cups of water. Add a pinch of salt to the water. Turn the heat on medium and cover with a lid. Allow the rice to cook for 25-30 minutes.
- Once craters begin to form in the rice, turn the heat down to low and allow to steam for another 10 minutes with the lid on top.
- Finally, remove rice from heat and add the zest of one full lime to the rice. Next, cut the limes in half and squeeze the juice of the limes into the rice, add cilantro, and butter. Use a fork to stir the rice and mix the ingredients. Add the two tablespoons of water and cover with a lid and place back on the stove with the lid covering the pot. Keep covered until ready to serve. The heat will continue to cook by steam.
- NOTE: Check on the rice intermittently and stir as needed with a fork.
- Gather the peppers, zucchini, and onions and cut them into large chunks. Keep them on a plate or cutting board for easy assembly.
- Take the kabob sticks and begin to layer the kabobs with onion or peppers at one end, and layer with chicken, zucchini, and pineapple as desired. Be sure to have a pepper or an onion and both ends of the kabob. Also, leave about 1 inch at the end of the stick unexposed so you can easily pick up the kabob.
- Begin to heat your grill pan or outdoor grill, if you would like. For the use of an internal grill pan turn the heat on medium-high and add 2 tablespoons of olive oil. Once the oil is heated, place the kabobs on your grill and cook on both sides for 5-7 minutes. Flip the kabob on the other side and cook for an additional 5-7 minutes. Once the kabobs are finished, place on a plate and cover with aluminum foil to keep warm.
- To make the glaze: In a small saucepot, add the water, honey, and crushed pineapple. To crush the pineapple, take the chunks and cut it very finely with a sharp knife. Add to the saucepot. Also, add the red pepper flakes. Cook on medium heat and the sauce will begin to simmer and thicken after about 10 minutes.
- Use a brush to coat the kabobs with sauce. Serve the kabobs over cilantro lime rice.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Main
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