Juicy and BURSTING with the flavors of Allspice, Nutmeg, Cinnamon, Brown Sugar and Scotch Bonnet peppers, these Jerk Pineapple Bites are guaranteed to be a hit with your family and friends. Roasted in the oven or slide them onto a bamboo skewer and grill them off on your BBQ this summer. Your pineapple game will take on a new brilliance.

You’ll Need…

1 large ripe pineapple
2 tablespoon Jerk Marinade
2 tablespoon Dark Brown Sugar
1 1/2 tablespoon vegetable oil (I used olive oil)
1/2 lemon

• Feel free to make your own Jerk Marinade or use your fav store-bought jar. Be mindful that the ones from the store can be a bit spicy (read the label).

Peel, Core and Cube the pineapple.

In a bowl, place the jerk marinade, lemon juice, olive oil and sugar. Now give that a good mix and your marinade/dressing is ready.

• The jerk marinade I used was out of a bottle I bought at my local grocery and I know it’s very spicy. Be mindful of the spice level in the jerk marinade you use.

Pour the marinade over the cubed pineapple pieces and give it a good mix.

Pre-heat your oven to 500 F. Line your baking tray with foil or as in my case I sprayed on cooking/baking spray to make clean up easier later.

Pour the seasoned pineapple pieces onto the tray and make sure there’s space between each piece of pineapple.

Onto the middle rack of your oven.

20-25 minutes (depending on how large you cubed the pineapple) later and you’re done. It will take on some color on the edges.

Serve warm on it’s own or as a side to your fav ice cream. Excellent on pancakes and waffles too!

If you’ve ever seen people go crazy for the grilled pineapple at Brazilian Steakhouse Restaurants, you can guess how tasty grilled pineapple can be. Add the wonderful flavors of the Jerk marinade and you’re on another level of tasty. The sweet juicy flavors complement the slight heat of the jerk marinade. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/