Pineapple Jerk Chicken Shawarma Wraps

By Tasty · 45 min

Ingredients

Instructions

1. Mix the chicken with the wet jerk seasoning, oil, soy sauce, dry jerk seasoning and lime juice until evenly coated. Cover and refrigerate for at least 1 hour, up to 12 hours.
2. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with foil.
3. Cut the top and bottom off the pineapple, trimming the base so it sits flat. Stand it on the baking sheet and push 2 sturdy skewers straight down through the center, side by side.
4. Thread the marinated chicken pieces onto the skewers, stacking them tightly into one tall tower. Discard the leftover marinade and set the pineapple top back on the stack.
5. Roast the pineapple standing upright for about 40 minutes, until the chicken begins to brown and sizzle.
6. Cover loosely with foil and roast about 15 more minutes, until the chicken reaches 165°F (74°C) inside. If needed, keep cooking covered until fully cooked.
7. Raise the oven to broil. Slice the chicken into thin strips from top to bottom of the stack.
8. Spread the slices in one layer on a foil-lined broiler-safe sheet and place on the upper-middle rack about 4 inches from the heat. Broil about 2 minutes, watching closely, until the edges are crispy and caramelized.
9. Stir together the yogurt, herbs, jerk seasoning, lime juice, garlic and salt until smooth and creamy.
10. Layer the chicken on warm flatbreads or pita, top with cucumber and onion, and drizzle with the yogurt sauce.

Summarized from Tasty's video. Watch it for the details.

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