PINEAPPLE JERK CHICKEN
Canned pineapple is harvested and packed at its peak of ripeness, making the can one of the best ways to deliver the fruit from its source to your table.
Provided by Cans Get You Cooking®
Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Prepare rice as label directs.
- Meanwhile, sprinkle chicken with jerk seasoning. In 12-inch skillet over medium-high heat, in hot oil, cook chicken pieces until browned on all sides, about 5 minutes. With slotted spoon, remove chicken to plate.
- In drippings remaining in skillet over medium heat, cook onion, about 5 minutes. Add chicken pieces, pineapple chunks, black beans, green chilies and jerk marinade. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 8 to 10 minutes until chicken is tender, stirring occasionally.
- Serve jerk chicken mixture over rice.
Nutrition Facts : Calories 375.9 calories, Carbohydrate 60.7 g, Cholesterol 39 mg, Fat 4.3 g, Fiber 6.7 g, Protein 22 g, SaturatedFat 0.9 g, Sodium 1204 mg, Sugar 20.4 g
PINEAPPLE AND BLACK BEAN CHICKEN
Make and share this Pineapple and Black Bean Chicken recipe from Food.com.
Provided by princessloretta
Categories < 60 Mins
Time 1h
Yield 1 cup, 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray large skillet with Pam, heat skillet, add olive oil.
- Add scallions, ginger and garlic to hot skillet,cook 3 minutes.
- Add chicken cook till brown, about 5 minutes.
- Add pinapple, with juice and black bean sauce, let come to a boil, turn heat low and let simmer for 30 mins, or until chicken is cooked.
- Divide rice into 4 bowls, a half cup each.
- Spoon mixture over rice.
- garnish with green onions.
Nutrition Facts : Calories 335.6, Fat 5.9, SaturatedFat 1, Cholesterol 65.8, Sodium 86.7, Carbohydrate 40.7, Fiber 4.6, Sugar 12.2, Protein 30.4
JERK SEA BASS & PINEAPPLE SALSA
Fire up the barbecue and choose the healthier option for supper with this sea bass cooked in a jerk marinade. A pineapple salsa complements the fish perfectly
Provided by Esther Clark
Categories Dinner, Fish Course, Lunch, Supper
Time 35m
Number Of Ingredients 12
Steps:
- Mix the jerk seasoning, garlic, ginger, lime zest and oil in a bowl. Using a sharp knife, cut slits in the skin of the fish and rub liberally with the marinade. Leave on a tray in the fridge for at least 1 hr.
- For the salsa, combine all the ingredients, cover and leave to marinate at room temperature for up to 1 hr until ready to serve.
- Put each fish on a sheet of foil, and bring the sides around to make an open-topped boat shape. Cook for 15-20 mins on a barbecue, turning halfway, or until cooked through. Alternatively, heat the oven to 220C/200C fan/gas 7 and bake the fish on a non-stick baking tray for 15-20 mins or until just cooked. Serve scattered with the extra coriander and the salsa on the side.
Nutrition Facts : Calories 404 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.8 milligram of sodium
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JERK CHICKEN WITH PINEAPPLE SALSA - WHOLESOMELICIOUS
From wholesomelicious.com
5/5 (7)Category Main CourseServings 4
- Mix together the jerk seasoning: garlic powder, onion powder, coconut sugar, paprika, cumin, thyme, allspice, cinnamon, cayenne pepper, sea salt, and black pepper. Generously rub on both sides of the chicken.
- Heat a cast iron skillet to medium high heat for three minutes. Once hot, add the oil and warm for 30 seconds.
- Place the chicken in the hot skillet. Sear for 2 minutes, then flip. If chicken is "stuck" wait another 30 seconds, and try again (it might not be ready to flip!). Now cover with a lid and reduce heat to medium low. Cook for 10-12 minutes, or until internal temperature reaches 165F. Remove chicken from the skillet and let rest on the cutting board for at least 5 minutes until slicing.
- Meanwhile, make the salsa. Toss together the pineapple, tomatoes, onion, cilantro, lime juice, jalapeno pepper (if using), and sea salt. Spoon on top of the chicken and serve!
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Reviews 185Calories 469 per servingCategory Dinners
- Heat the coconut oil in a medium sized saucepan over medium heat. Add the green onion and sauté for a minute. Stir in the rice, water, coconut milk, cilantro, salt and pepper. Turn the heat up to hight and bring to a boil. Reduce the heat to a simmer, cover with the lid and let it cook for 45 minutes. Remove from the heat and let the rice rest with the lid on for 5 minutes.
- While the rice cooks combine the thyme leaves and spices for the chicken in a small bowl. Coat the chicken in the mixture then grill, sauté or bake until the chicken is cooked through. Let the chicken rest for 5 minutes before cutting it.
- To make the bowls scoop in some of the coconut rice and top with the chopped chicken, salsa and extra cilantro and lime juice if desired.
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