Caribbean Jerk Chicken & Pork Meatballs served with grilled pineapple and bell peppers, finished with a bright honey lime dressing for bold, balanced flavor.
This Caribbean-inspired recipe pairs ground chicken and pork with spicy, aromatic jerk seasoning for meatballs that are juicy, well-seasoned, and full of personality. Grilled pineapple and bell pepper skewers add sweetness and char, while a honey lime dressing brings a sweet-tart finish that brightens each bite. The combination of savory meat, smoky fruit, and zesty dressing creates a delicious contrast that works well for casual weeknights, weekend grilling, or entertaining.
If you’re new to jerk seasoning, it’s a traditional Jamaican blend that usually includes allspice, scotch bonnet or other chiles, thyme, garlic, and other warm spices. You can use a pre-made Jamaican jerk seasoning paste or a dry jerk seasoning blend—both will work. A paste yields a bolder, more cohesive flavor, while dry seasoning is convenient and still tasty. Either way, the meatballs benefit from a generous hit of seasoning mixed into the meat.
Ingredients
- 1 cup Honey Lime Dressing (see recipe separately or prepare a simple honey-lime vinaigrette)
- 1 tbsp olive oil
- 1 cup diced onions
- 1 lb ground chicken
- 1 lb ground pork
- ½ cup breadcrumbs
- 2 large eggs
- 2 tbsp Jamaican jerk seasoning paste or 2 tbsp dry jerk seasoning
- ½ pineapple, cut into cubes
- 1 green bell pepper, sliced into 1″ squares
Instructions
- Prepare the honey lime dressing first so it can chill while you make the meatballs.
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onions and cook until softened, about 3–5 minutes. Allow the cooked onions to cool slightly.
- In a large bowl, combine the cooked onions, ground chicken, ground pork, breadcrumbs, eggs, and the jerk seasoning. Mix gently with your hands or a spoon until evenly combined, taking care not to overwork the meat.
- Form the mixture into 1½–2 inch meatballs. Expect to make about 20–25 meatballs depending on size.
- Thread three pieces of bell pepper and pineapple onto each skewer, alternating pineapple then bell pepper, until you have eight skewers or enough for your serving plan.
- Heat a grill to medium and lightly oil the grates. Place the skewers and meatballs on the grill.
- Grill the meatballs and skewers for about 5 minutes, then turn and grill for an additional 5–7 minutes, until the meatballs are cooked through and the pineapple and peppers show good char marks. Internal temperature for poultry/pork mixtures should reach a safe level; cook until done.
- Remove everything from the grill and serve immediately. Drizzle the honey lime dressing over the meatballs and skewers, or serve the dressing on the side for dipping.
Serving Suggestions and Tips
- Serve the meatballs and skewers over rice or a grain salad to soak up the dressing and juices.
- For easier grilling, use metal skewers or pre-soak wooden skewers for at least 30 minutes to prevent burning.
- If you prefer oven-baked meatballs, place them on a lined baking sheet and bake at 400°F (200°C) for about 18–22 minutes, turning once, until cooked through.
- Adjust the heat of the jerk seasoning to taste. If using a very spicy paste, start with less and add more to the mixture as needed.
- Leftovers can be stored in an airtight container in the refrigerator for 2–3 days. Reheat gently to preserve juiciness.
Variations
You can customize this recipe in several ways without changing the core flavors. Substitute ground turkey or all chicken for a lighter version. Add fresh chopped herbs like cilantro for brightness, or mix in a little grated ginger for extra warmth. Swap the pineapple for mango if you prefer a softer tropical fruit or add slices of red bell pepper for color and sweetness.
Why this recipe works
The blend of ground chicken and pork creates a balanced texture—pork adds fat and flavor while chicken keeps the meatballs light. Jerk seasoning brings a layered spice profile, and the grilled pineapple provides caramelized sweetness that complements the heat. A honey lime dressing ties everything together with acidity and sweetness, elevating the whole dish into a well-rounded, crowd-pleasing meal.
Notes
Nutrition information varies depending on the exact ingredients you use and does not include the honey lime dressing unless noted. Adjust portion sizes and ingredients to meet dietary needs.
This combination of jerk-seasoned meatballs, grilled pineapple and peppers, and a lively honey lime dressing offers a vibrant, memorable meal—perfect for grilling season or anytime you want a tropical flavor boost.