Chicken With Jerk Sauce And Cool Pineapple Salsa Recipes

JERK CHICKEN AND PINEAPPLE SKEWERS

Jerk Chicken and Pineapple Skewers image

Provided by Kardea Brown

Time 1h40m

Yield 4 servings

Number Of Ingredients 22

Ingredients

3 tablespoons brown sugar
2 tablespoons lime juice (from about 2 limes)
2 tablespoons orange juice
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons white vinegar
1 tablespoon ground allspice
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cloves garlic, minced
1 bay leaf, crushed
1 Scotch bonnet or habanero chile, stemmed and seeded
1 scallion, chopped
2 pounds boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
1 large red onion, diced into 1 1/4-inch pieces
Kosher salt and freshly ground black pepper
3 cups fresh pineapple cut into 1 1/4-inch chunks
1 to 2 large green peppers, diced into 1 1/4-inch pieces
Nonstick cooking spray, for the grill grates

Steps:

For the jerk marinade: Combine the brown sugar, lime juice, orange juice, oil, soy sauce, vinegar, allspice, ginger, salt, thyme, cinnamon, nutmeg, garlic, bay leaf, chile and scallion in a food processor and puree. (You can mix in a bowl if you don't have a food processor.)
For the kebabs: Place the chicken in a gallon-size resealable bag. Pour the marinade over the chicken (reserve any extra marinade for later use). Seal the bag and refrigerate 1 hour.
Sprinkle the red onion with salt and pepper. Assemble metal skewers with the chicken, red onion, pineapple and peppers, alternating each ingredient. Brush the kebabs with the remaining marinade.
Preheat a grill to medium-high heat. Spray the grill grates with cooking spray.
Grill the kebabs until the chicken registers 165 degrees F in the center on an instant-read thermometer, about 4 minutes per side. Serve warm.

PINEAPPLE JERK CHICKEN

Pineapple Jerk Chicken image

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

Ingredients

1 cup uncooked long-grain rice
1 pound boneless skinless chicken breasts, cut into 1/2- to 3/4-inch pieces
1 teaspoon Jamaican jerk seasoning blend
1 tablespoon vegetable oil
1 medium onion, diced
1 (20 ounce) can pineapple chunks, drained
1 (15 ounce) can black beans, drained and rinsed
1 (4.5 ounce) can chopped green chilies
½ cup jerk marinade

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 SALSA CHICKEN

Pineapple Salsa Chicken image

These flavorful chicken breasts are grilled to perfection, then topped with a sweet and spicy, colorful pineapple salsa. The dish is mildly spicy, however you can adjust the amount of jalapeno to suit your tastes. Use your favorite brand of seasoning and adjust the salt right before serving, as some brands are saltier than others.

Provided by France C

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

4 (6 ounce) boneless, skinless chicken breasts
1 tablespoon olive oil
2 tablespoons Jamaican jerk seasoning
1 cup diced pineapple
¼ cup diced red bell pepper
1 small jalapeno pepper, seeded and minced
2 tablespoons minced red onion
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
¼ teaspoon salt

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Pound chicken to a 1-inch thickness for even grilling. Brush oil over chicken and sprinkle Jamaican jerk seasoning evenly on both sides. Set aside.
Combine pineapple, red pepper, jalapeno pepper, red onion, cilantro, lime juice, and salt in a small bowl for the salsa. Set aside.
Place chicken on the hot grill and lower heat to medium. Grill until chicken is no longer pink in the center and juices run clear, 12 to 14 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate to rest for 5 minutes.
Top chicken with salsa mixture and serve.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 13.9 g, Cholesterol 96.9 mg, Fat 7.7 g, Fiber 1.7 g, Protein 36 g, SaturatedFat 1.6 g, Sodium 891.8 mg, Sugar 11.1 g

JAMAICAN JERK CHICKEN WITH PINEAPPLE SALSA

Jamaican Jerk Chicken With Pineapple Salsa image

Make and share this Jamaican Jerk Chicken With Pineapple Salsa recipe from Food.com.

Provided by English_Rose

Categories Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 chicken breasts
1 tablespoon olive oil
1/2 lemon, juice of
4 teaspoons caribbean jerk seasoning
2 tablespoons light soy sauce
1 tablespoon honey
pineapple chunk, diced
1/2 red pepper, diced
1/2 red onion, finely diced
1/2 lemon, juice of
1 teaspoon cilantro, chopped
1 teaspoon olive oil
salt and black pepper

Steps:

Pre-heat the oven to 425°F
Score the flesh of the chicken and place in a shallow dish.
Mix together the remaining ingredients and pour over the chicken.
Cover and refrigerate. Leave to marinade for at least 30 minutes.
Meanwhile, prepare the salsa by simply mixing all the ingredients together in a bowl.
Place the chicken on a baking tray and cook in the oven for 25-30 minutes, until cooked through.
Serve the chicken with the salsa and rice.

Nutrition Facts : Calories 323.1, Fat 18, SaturatedFat 4.5, Cholesterol 92.8, Sodium 595.3, Carbohydrate 8.1, Fiber 0.6, Sugar 6, Protein 31.5

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