Skewer ingredients:

2 8 oz. alternative or organic chicken chunk chicken packets (plain, not breaded)

1 cup 15 oz. can of organic pineapple

1 organic red pepper

1 organic yellow bell pepper

1 organic orange bell pepper

1 8 oz. organic portobello mushroom packet

½ organic onion

Jamaican Jerk marinade ingredients:

½ cup packed organic brown sugar

8 organic garlic cloves

4 Scotch Bonnet peppers

2 bunches of organic escallions (green onions)

1 tablespoon organic ground thyme or 2 tablespoons organic thyme leaves

¼ cup organic allspice or ½ cup organic ground allspice berries

1 teaspoon of organic cinnamon

½ teaspoon organic nutmeg

2 tablespoons organic soy sauce

Salt and pepper to taste

Pour the thawed vegan chicken pieces into a large, shallow plate. Use a fork or meat fork to poke holes in the chunks, which

let them absorb more marinade. In traditional Jamaican cuisine, the meat is branded and rubbed with the sauce for more

taste.

Drain the pineapple juice; Reserve the juice in a bowl and add the pineapple to the vegan chicken pieces. Chop the peppers and

Portobellos into bite-size chunks that will easily stick on a skewer.

Cut the onion cut in half vertically into wedges. Add bell peppers, portobellos, and onion to the pile of vegan chicken pieces.

Chop the chives and thyme, if you are using thyme leaves. Add escallions, thyme, and all other ingredients from the Jerk marinade to a

blender or food processor; puree until smooth.

When cutting the peppers, be sure to wear rubber gloves and wash your hands thoroughly afterward. And whatever you do, don’t rub your eyes! You can decrease the heat of peppers by discarding the seeds and reducing the number of peppers you use.

You can also turn up the heat by retaining the seeds and increasing the amount of peppers. You can add a little more soy sauce, or even a little pineapple juice, to make the marinade more runny if you like.

Pour the marinade over the vegan chicken and chopped vegetables. Traditional Jamaican jerk cooking requires marinating overnight and then cooking very slowly over a low charcoal fire.

But if it’s winter or you’re in a tight time, you can marinate the vegan chicken and veggies in the fridge for an hour. Then place them on skewers and grill until the edges of the vegan chicken and veggies are crisp and starting to blacken.

Scotch Bonnet peppers are a staple of Jamaican Jerk cuisine. They look like a Scottish hat, hence the name. They are similar to habanero peppers, which are the hottest chili peppers on the planet. If you can’t find Scottish peppers, try organic jalapenos.

You can also experiment with different types of organic products. Try cherry tomatoes, mangoes, whatever you want.

To make this meal truly traditional Jamaican, serve the skewers with a side of hard dough bread. Optional Red Stripe beer.

Serve in the oven. You’re jammin ‘, mon! 99