Jerk Chicken With Pineapple Slaw Recipes
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
JERK CHICKEN WITH PINEAPPLE SLAW
Getting your spicy chicken fix got easier by using a jerk cooking sauce. Grilling over indirect heat on an outdoor grill ensures that your chicken will be moist on the inside without being charred to a crisp on the outside.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill to medium-high heat on one side.
- Oil the grill grates. Sprinkle the chicken all over with salt and pepper. Grill over direct heat until golden and crisp, about 5 minutes per side. Transfer to a large bowl filled with 1 cup of the Jamaican Style Jerk Cooking Sauce and toss to coat. Return the chicken to the indirect side of the grill, cover and cook, basting once with the remaining cooking sauce, until the chicken reaches and internal temperature of 165 degrees F, 25 to 30 minutes. Transfer the chicken back to the direct side, skin side-down, and cook until slightly charred, about 5 minutes.
- Meanwhile, combine the coleslaw mix, mayonnaise, cashews, cilantro, lemon juice and pineapple in another large bowl. Stir to combine and season with salt and pepper.
- Serve the chicken with the pineapple slaw and rice.
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2015-04-25 In a large bowl combine bok choy, cabbage, and pineapple. In a small bowl or measuring cup combine vinegar and 2 tsp. brown sugar. Drizzle …
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Servings 4Total Time 20 minsEstimated Reading Time 3 mins
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- In a large bowl combine bok choy, cabbage, and pineapple. In a small bowl or measuring cup combine vinegar and 2 tsp. brown sugar. Drizzle over bok choy mixture and mix to coat. Set aside.
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- Using a paper towel rub a thin layer of oil on grill pan. Heat pan over medium heat. Add chicken and grill for 8-12 min. until chicken is cooked through. Flipping halfway through.
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- For pineapple slaw: In an extra-large bowl combine bok choy, cabbage, and pineapple. In a small bowl stir together vinegar and 2 teaspoons of the brown sugar. Drizzle over bok choy mixture; toss to coat.
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- For pineapple slaw, in a very large bowl combine bok choy, cabbage and pineapple. In a small bowl combine cider vinegar and 2 teaspoons of the brown sugar. Drizzle over bok choy mixture; toss to coat. Set aside.
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