Jamaican Inspired Smoky Chicken and Pepper Kebabs
with Pineapple Slaw and Homemade Macaroni Cheese
- Milk
- Mustard
- Cereals containing gluten
- May contain traces of allergens
- Celery
- Soya
Inspired by some of the world's most popular street food, these tasty Jamaican Spiced Smoky Chicken and Pepper Kebabs are perfect for a casual sharing-style dinner. Jamaica and the Caribbean are known for the use of spices and marinades to create a distinct fusion of flavours. Our dish gives homage to the barbecued chicken that reflects a blend of indigenous cooking practices (such as cooking meats over an open flame), the macaroni cheese that's enjoyed across various islands and communities, and a pineapple slaw to bring a taste of the tropical.
Ingredients
4 unit(s)
Bamboo Skewers
1 unit(s)
Bell Pepper
(May be present: Celery)
1 unit(s)
Garlic Clove
1 unit(s)
Lime
1 tin(s)
Pineapple Rings
160 grams
Mature Cheddar Cheese
(Contains: Milk)
2 unit(s)
British Chicken Breasts
1 sachet(s)
Caribbean Style Jerk
(Contains: Mustard)
1 sachet(s)
Smoky Base Paste
180 grams
Macaroni
(Contains: Cereals containing gluten May be present: Soya)
10 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
120 grams
Sliced Carrot and Cabbage Mix
Not included in your delivery
75 milliliter(s)
Water for the Sauce
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water (this will prevent them from burning). Boil a full kettle.
Halve the bell pepper and discard the core and seeds. Chop into 3cm chunks and pop into a medium bowl. Peel and grate the garlic (or use a garlic press) and add to the pepper bowl.
Quarter the lime. Grate the cheese. Set both aside.
Remove the pineapple from the tin and cut into small chunks and pop into another medium bowl. Put to one side for now.
Cut the chicken breasts into 3cm chunks and add to the pepper bowl.
Add the Caribbean style jerk, smoky base paste and a drizzle of oil. Season with salt and pepper and mix together well.
Thread the chicken and pepper pieces onto the skewers (2 per person). Transfer the skewers to a lightly oiled baking tray.
Roast the skewers on the middle shelf of your oven until cooked through, 15-20 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.
Stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, heat a large frying pan on medium-high heat (no oil).
Add the veg stock paste and water for the sauce (see pantry for amount). Bring to the boil, then reduce the heat and simmer until the liquid has reduced a bit, 3-4 mins.
Once reduced, stir in the creme fraiche and simmer for 1 min more. Remove from the heat and stir in the cheese until melted. Season with pepper.
Once cooked, stir in the macaroni, then cover to keep warm.
Add the coleslaw mix to the pineapple bowl.
Squeeze in some lime juice, add the sugar and olive oil for the dressing (see pantry for both amounts), season with salt and pepper, then mix together.
When everything's ready, transfer the chicken skewers to your serving plates.
Serve the macaroni cheese (reheat first if needed) and pineapple slaw on the side as well as any remaining lime wedges for squeezing over the chicken.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish, especially the macaroni cheese sauce, though some found the chicken dry or bland.
- Ease of prep: While some found it simple to cook, others felt it was fiddly and time-consuming.
- Suggestions: Consider adding onion to the skewers for extra flavour; try using full cream for a richer macaroni cheese.
- Portions: Some found the dish generous, lasting two days; others suggested reducing the macaroni for a family of four.
- Sides: The pineapple slaw received mixed reviews; some suggested replacing the pasta with spicy rice or sweet potato fries.
