Friday, April 24, 2009

Jerk on a Grill

No, this doesn't mean that you can filet and grill your nosy neighbor, the insufferable snob from the office, or even the party-hearty in-law that grates on your nerves. What am I talking about? Caribbean Jerk flavored pork....or chicken....or even shrimp. Beef could work - ah, hell put this on any meat/fruit/veggie that will hold still long enough to be eaten!

2 lbs. pork chops/steaks/roast, cubed (chicken or shrimp are great substitutions)
8 oz. cremini mushrooms, whole
14-16 oz. can pineapple chunks, drained
2 cloves garlic
1 1/2 C. Caribbean Jerk marinade

20-30 kabob skewers (soak wooden ones in water for 3-4 hours before using, so they don't catch fire on grill)

On the skewer alterate between meat, mushrooms, and pineapple - until all ingredients are used.
Brush with marinade cook over a medium-hot heat on grill. Kabobs are done when meat is cooked through.

Yields = 10-12 appetizers (2 per person)


  1. This sounds wonderful! I'm hungry. Thank you for the recipe!