As part of the Captain Morgan Spice Up the Holidays contest, I was asked to create three party-ready recipes—a cocktail, an appetizer, and a dessert—highlighting either Captain Morgan’s Original Spiced Rum or their Black Spiced Rum. For the appetizer, I went straight for bold flavor: jerk chicken.
Jerk chicken is a hallmark of Jamaican cuisine, an aromatic blend of spices and heat that transforms ordinary chicken into a lively, deeply flavored dish. Traditional jerk blends can be dry rubs or wet marinades; both typically feature green onions, ginger, allspice, nutmeg, black pepper, thyme and Scotch bonnet or habanero peppers. Wet marinades usually add vinegar, lime juice and sometimes rum, and I prefer them because they let the flavors penetrate the meat.
While you can buy pre-made jerk seasonings, I like to make my own so I can control the balance of flavors. My version leans heavier on onion and a touch lighter on allspice and nutmeg than many store-bought mixes. A blender makes quick work of the wet marinade, and it’s easy to marinate the chicken ahead of time so the dish is ideal for entertaining.
Our contest judge, Chef Spike Mendelsohn, shared a tip I loved: make parties interactive. Ask guests to bring a dish or get involved in preparing the meal so conversation naturally flows as everyone contributes. That approach makes hosting less stressful and more fun.
Jerk Chicken Bites are a perfect party appetizer because most of the work can be done ahead (aside from finishing touches). They’re great hot, warm, or at room temperature, and they’re simple to scale up to feed a crowd. I grilled mine for that classic charred flavor, but you can also broil them or cook them on the stovetop—each method has its own advantages. Broiling is convenient if you don’t have a grill, and pan-cooking can yield a juicier result, though it can splatter more because of the marinade.
Bring these to a holiday gathering and you’ll get plenty of compliments. No party? No problem—make a plate, stay in your pajamas, and enjoy.
Jerk Chicken Bites with Rum Glazed Pineapple
Rebecca Lindamood
Ingredients
For the Jerk Chicken:
- Tops to an entire bunch of green onions from 6–10 onions
- 1 red onion peeled and coarsely chopped
- 2 whole habaneros or jalapeños for milder heat, remove stems but keep seeds
- ½ cup malt or cider vinegar
- ½ cup lime juice
- 1/4 cup Captain Morgan’s Black Spiced Rum
- 2 tablespoons olive oil
- 1 tablespoon dried thyme
- 1 tablespoon molasses
- 4 teaspoons ground cinnamon preferably Vietnamese
- 4 teaspoons ground ginger
- 4 teaspoons ground allspice
- 2 teaspoons ground or grated nutmeg
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 1/2–3 pounds boneless skinless chicken thighs
For the Rum Glazed Pineapple:
- 1 can pineapple slices in juice about 20 ounces; drain juice but reserve it
- 1/4 cup brown sugar
- 1/4 cup Captain Morgan’s Black Spiced Rum
- 2 tablespoons finely chopped seeded jalapeño
- 1 tablespoon cider vinegar
- 1 tablespoon ginger beer or ginger ale
- 2 teaspoons cornstarch
- zest of 1 lime
- olive oil
- salt
Optional Garnish
- Fresh pomegranate arils
- Chopped cilantro or parsley
Instructions
To Marinate the Chicken
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Combine all ingredients except the chicken in a blender and process until mostly smooth. Cut the chicken into 1-inch cubes and place in a resealable bag. Pour the marinade over the chicken, remove as much air as possible, and refrigerate for at least 8 hours or overnight.
Grilling
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Soak wooden skewers in warm water for 30 minutes. Preheat a gas grill on high or bank coals to one side on a charcoal grill. Thread chicken onto skewers without crowding. Grill over direct heat on an oiled grate, turning to develop color and cook through to 165°F, about 3–4 minutes per side with additional short turns as needed. Transfer to a clean plate and let rest while you prepare the pineapple.
Broiler
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Soak skewers 30 minutes. Lightly spray a broiler pan. Thread chicken on skewers and place about 5 inches under the broiler. Cook about 6 minutes per side or until internal temperature reaches 165°F.
Stovetop
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Heat just enough oil to coat the bottom of a nonstick skillet. Drain excess marinade from the chicken and cook over medium-high heat, turning frequently, for 6–8 minutes or until browned and cooked through to 165°F. Expect some splatter due to the marinade.
To Make the Rum Glazed Pineapple
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Pour the reserved pineapple juice into a saucepan. Add brown sugar, rum, jalapeño and cider vinegar. Bring to a boil, then simmer 5 minutes. Whisk cornstarch with ginger beer or ginger ale, add to the simmering mixture and bring to a boil while stirring. Simmer 1 minute, remove from heat and stir in lime zest.
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Brush pineapple slices lightly with oil and sprinkle with salt. Grill or cook on a hot, oiled grill pan until grill marks form, flip, brush with glaze, and caramelize both sides until sticky and slightly charred. Cut slices into pieces roughly the size of the chicken bites. Reserve extra glaze as a dipping sauce if desired.
To Assemble
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Remove chicken from skewers if used. Spear one piece of rum-glazed pineapple on top of each chicken bite with a toothpick. Arrange on a platter and sprinkle with pomegranate arils and chopped cilantro or parsley if desired. Serve and enjoy.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred calculator.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use the hashtag #foodiewithfamily so I can see your version!
My rummy dessert will be posted next week—it’s worth waiting for. In the meantime, if you want more finger food ideas, try mini cheese balls or other easy bites to round out your party spread.
Disclosure: I participated in the Spice Up the Holidays contest sponsored by Captain Morgan USA. I received products and compensation for ingredients; all opinions are my own.