Ingredients
- 400g chestnut mushrooms
- 1 small ripe pineapple, peeled & chopped into chunks
- 1 red onion
- 2 tbsp olive oil
- Fresh thyme, to garnish
- Skewers (metal or soaked wooden)
For the Easy Jerk Seasoning Blend:
- 1 tbsp allspice
- 1 tbsp dried thyme
- 2 tsp smoked paprika
- 1 tsp ground cinnamon
- 1 tsp garlic powder
- 1 tsp chilli flakes (more if you like it hot)
- 1 tsp sugar (brown or white)
- 1 tsp salt
- ½ tsp black pepper
- Mix 2 tbsp of the spice blend with 2 tbsp olive oil for this recipe.
Method
- Light your charcoal and get it glowing hot. You’re aiming for a nice high heat directly beneath your grill. Let the coals settle into a bed of white ash before cooking.
- Trim any tough stems from the mushrooms. Peel and quarter the red onion, then separate the layers for easy skewering. Chop your pineapple into good-sized chunks.
- Toss the mushrooms and onions in a large bowl with 2 tbsp olive oil and 2 tbsp of your jerk seasoning blend. Give them a good mix so everything is coated. Let it sit for 10-15 minutes if you have time.
- Thread the mushrooms, onions, and pineapple onto skewers in any order aim for a good balance of colour and flavour on each one. If you’re using wooden skewers, soak them in water for at least an hour beforehand to stop them burning on the grill.
- Lay the skewers directly over the hot coals. Grill for about 10–12 minutes, turning every 2–3 minutes and brushing with a little extra oil as you go. You want lovely char marks and tender mushrooms.
- Lift the skewers off the grill, scatter over some fresh thyme leaves, and serve hot. They’re great straight off the stick or tucked into a warm flatbread with a spoon of yoghurt or hot sauce.