Pineapple Jerk Chicken Shawarma
Pineapple jerk chicken shawarma is a bold, flavorful twist on classic shawarma, featuring juicy jerk-marinated chicken stacked with caramelized pineapple and roasted until crispy and tender. Wrapped in warm flatbreads with fresh cucumber, onion, and a cooling yogurt herb sauce, this easy homemade shawarma delivers the perfect balance of smoky, sweet, and tangy flavors. It's perfect for sharing with the family and enjoying alongside an ice-cold Coca-Cola. Follow Ronica on Instagram @mymanabites for more recipe inspo!
Tasty Team
Total Time
2 hr 35 min
2 hr 35 min
Prep Time
15 minutes
15 min
Cook Time
1 hr 20 min
1 hr 20 min
Total Time
2 hr 35 min
2 hr 35 min
Prep Time
15 minutes
15 min
Cook Time
1 hr 20 min
1 hr 20 min
Ingredients
for 6 servings
Shawarma:
- 2 lb boneless, skinless chicken thighs
- 3 tablespoons wet jerk seasoning (store-bought or homemade)
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons dry jerk seasoning
- Juice of 1 lime
- 1 fresh pineapple
Yogurt-Herb Sauce:
- 1 cup plain nonfat greek yogurt
- 2 tablespoons chopped fresh herbs (cilantro, parsley, or mint)
- ½ teaspoon jerk seasoning
- Juice of 1 lime
- 4 garlic cloves, minced
- Pinch of kosher salt
Additional Ingredients:
- Warmed flatbreads or pita, for serving
- 1 cucumber, unpeeled and thinly sliced
- ½ red onion, thinly sliced
- 8-ounce bottle of coca-cola, chilled
Nutrition Info
- Calories 424
- Fat 15g
- Carbs 29g
- Fiber 3g
- Sugar 20g
- Protein 45g
Estimated values based on one serving size.
Preparation
- Make the shawarma: Toss together the chicken, wet jerk seasoning, oil, soy sauce, dry jerk seasoning, and lime juice in a large bowl until evenly coated. Cover and refrigerate for at least 1 hour or up to 12 hours.
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil. Slice both the bottom and top off the pineapple, trimming the base so it sits flat and stable. Place the pineapple base on the prepared baking sheet. Insert 2 sturdy wooden or metal skewers straight down through the center, positioned side by side.
- Remove the chicken from the refrigerator. Slide the marinated chicken pieces onto the skewers, stacking them tightly to form one tall, layered tower. Discard the marinade in the bowl. Place the reserved pineapple top over the skewers to finish the stack. With the pineapple standing up, transfer the baking sheet to the oven, and roast for about 40 minutes, or until the chicken begins to brown and sizzle. Loosely cover the stack with foil to prevent overbrowning, and roast for about 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). If needed, continue cooking, covered, until the chicken is fully cooked.
- Remove the shawarma from the oven, and increase the oven temperature to broil. Carefully slice the chicken into thin strips, cutting straight down from the top to the bottom of the stack.
- Arrange the sliced chicken in a single layer on a foil-lined broiler-safe baking sheet. Place the baking sheet on the upper-middle oven rack, about 4 inches from the broiler heat source. Broil for about 2 minutes, just until the edges are crispy and caramelized. Keep a close eye to avoid burning. Remove from the oven, and set aside.
- Make the yogurt-herb sauce: Stir together the yogurt, herbs, jerk seasoning, lime juice, garlic, and salt in a medium bowl until smooth and creamy. Set aside.
- Layer the sliced chicken on warmed flatbreads or pita, then top with the cucumber and onion. Drizzle generously with the yogurt-herb sauce.
- Serve immediately with an ice-cold Coca-Cola for the perfect family meal.
- Enjoy!
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