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Bringing you our Main Sharer Course from Ainsley Harriott and Part 2 of our Pairing is Sharing series. Over to you Ainsley…

Chicken Skewers marinated in coconut & Duppy Spiced Rum with pineapple slaw & coriander roti paired with The Duppy Colada

The Duppy Colada

40ml Duppy Spiced

10ml JD Taylor Falurnum

60ml Coconut Water

20ml Pineapple Juice

Place in a tall glass filled with cubed ice, top it with ginger beer and garnish with a lovely pineapple wedge.

Bring an ‘ikkle bit of tropical sunshine and happiness to your plate with these Duppy Rum & Coconut marinated skewers. Using Duppy Share Spiced Rum which is naturally flavoured with ginger, nutmeg and tropical fruits really adds some zing to the chicken kebabs and the sweet and tangy flavours of the fresh pineapple slaw are enhanced by the hint of pineapple in the rum. Adjust the chilli content to suit your taste – these can be served mild or hot and spicy. Serve with hot pepper sauce and/or mayo if you like. Serves 4


- 200ml coconut cream or coconut milk

- 2-3 tbsp Duppy Spiced Rum

- ¼–1 Scotch bonnet chilli, de-seeded and finely chopped

- Thumb size piece of root ginger, peeled and grated

- 2 garlic cloves, minced

- Zest and juice of 1 lime

- 1 tbsp honey

- 2 tbsp chopped coriander

- 4 skinless and boneless chicken breasts, cut into bitesize chunks (or 2 blocks of extra firm tofu, pressed, patted dry)

- Oil, for spraying or drizzling

- Sea salt


For the pineapple slaw

- ½ red or white cabbage, shredded

- ½ small red onion, thinly sliced

- 1 large carrot, coarsely grated

- ½ fresh pineapple (approx. 250g), peeled, cored, chopped and cut into cubes) into batons (or 200g tinned pineapple)

- 2 tbsp apple cider vinegar

- 3 tbsp olive oil

- 1 tbsp honey

- 1 tbsp Duppy Spiced Rum

- 2 cm root ginger, grated

- A handful of mint leaves, chopped

- ½ lime, for squeezing

- ½ tsp Jamaican hot sauce (more or less according to taste)

- Large handful of coriander leaves, chopped


In a large bowl, mix together the coconut cream, rum, chilli, ginger, garlic, honey, lime zest and juice, half the coriander and a good pinch of salt. Remove a quarter of the marinade and set aside for basting later. Add the chicken to the bowl and toss to coat well.

Cover and marinate for at least 30 minutes or chill to marinate for longer. (Remove the chicken from the fridge 30 minutes before cooking to allow the meat to come up to room temperature).

Preheat a griddle pan over a medium high-heat or preheat the barbecue.

Thread the chicken onto pre-soaked bamboo skewers. Drizzle or spray with a little oil and place in the griddle pan or directly on the grill on the hot barbecue. Cook for 14–16 minutes, turning and basting with the reserved marinade every few minutes, or until the chicken is cooked through and golden on all sides (if using tofu cook for 3-4 minutes on each side or until golden).

Meanwhile, for the slaw, put the cabbage, onion and carrot in a large bowl. In a small bowl whisk together the oil, vinegar, Duppy rum, honey, ginger, hot pepper sauce and a pinch of salt until emulsified. Pour over the cabbage and mix well. When ready to serve, toss through the remaining ingredients with a good squeeze of lime and check for seasoning.

Serve the chicken skewers scattered with the remaining coriander, and the pineapple slaw and roti on the side. A dollop of mayo mixed with some hot sauce is nice too.

Enjoy your chicken! If you would like to buy a kit that includes all the rum needed for the recipes as well as the recipe cards – you can buy here:



£1 from each of the Kits and £1 from any Duppy Share bottle sold on the Duppy Share website will be donated to the Alpha Boys Music School in Jamaica which Ainsley’s Dad attended.