PINEAPPLE JERK CHICKEN AND RICE
Steps:
- In large pot of boiling, salted water, cook the rice (or prepare cauliflower rice - see additional instructions below), uncovered and stirring occasionally until tender, about 30 min; drain. Meanwhile, in a large skillet, eat 2 tablespoons olive oil over medium eat. Add the onion and jalapeno and cook until the onion is browned; 7 minutes; transfer to bowl. Add the remaining 2 tablespoons olive oil to the same skillet and increase the heat to medium-high. Season the chicken with salt and pepper, then add to the pan and cook until browned, 5 to 7 minutes. Add the pineapple and the jerk marinade and simmer until the chicken is cooked through, 2-3 minutes. Stir in the onion mixture, blacked beans and cilantro; cook until the beans are heated through, about 1 minute. ***** Substitute Rice with Cauliflower******* 1 head organic cauliflower 1 Tablespoon coconut oil Salt and pepper INSTRUCTIONS 1. Wash cauliflower, discard the leaves, and chop into small pieces. Grate the pieces with a food processor. 2. In a large skillet heat the coconut oil over medium. Add the shredded cauliflower. Saute for about 5 minutes, until tender. Season with salt and pepper. Serve as you would traditional rice.
Nutrition Facts : Calories 261 calories, Fat 7.15688608642367 g, Carbohydrate 6.6874434375 g, Cholesterol 98.656340475 mg, Fiber 2.41015001118183 g, Protein 41.082486837375 g, SaturatedFat 2.49997793583647 g, ServingSize 1 1 Serving (333g), Sodium 133.8181401875 mg, Sugar 4.27729342631817 g, TransFat 0.787513558076996 g
JERK CHICKEN WITH PINEAPPLE-CILANTRO RICE
Jerk chicken is seasoned with a mixture of thyme, cumin, red-pepper flakes, and garlic. Cool pineapple-cilantro rice balances the chicken's heat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 18
Steps:
- In a small bowl, combine 1 1/2 teaspoonssalt, 1 teaspoon pepper, thyme, cumin, redpepper, garlic powder, paprika, cloves,nutmeg, allspice, and light-brown sugar.Set spice mixture aside.
- Place 2 chicken breasts between layers ofplastic wrap. Pound chicken to a 1/2-inchthickness. Transfer to a glass baking dish,and repeat with remaining breasts. With allthe spice mixture, rub breasts on both sides.Cover with plastic wrap; chill 30 minutes.
- Bring a medium saucepan of water to aboil. Stir in the rice, and reduce to a simmer.Cook until rice is tender but still firm, 10 to 12 minutes. Drain; rinse with cool water. Transfer to a bowl, and stir in the pineapple,cilantro, bell pepper, and olive oil. Seasonwith remaining 1/2 teaspoon salt and 1/4 teaspoonblack pepper. Cover, and chill.
- Heat a grill or heavy grill pan over medium-high heat. Cook the chicken untilit is browned on both sides and cookedthrough, 4 to 5 minutes on each side.Serve with the cooled pineapple rice andlime wedges.
Nutrition Facts : Calories 301 g, Cholesterol 73 g, Fat 4 g, Fiber 2 g, Protein 29 g, Sodium 444 g
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
CARIBBEAN JERK CHICKEN WITH PINEAPPLE-CILANTRO RICE
This spicy chicken dish will take you right back to islands! The heat of the jerk seasoning is complemented by the fresh, light flavors in the rice dish, served cold. Chill some Red Stripe or throw some rum in the blender and you've got the perfect simple barbeque! The jerk seasoning (minus the brown sugar) can be doubled and the excess stored in an airtight jar for another use.
Provided by TinyBubbles
Categories Chicken
Time 1h
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 24
Steps:
- Combine Jerk seasoning with brown sugar, garlic, scallions, and hot sauce to make a paste. Rub on both sides of each breast and wrap or cover for at least 30 minutes, but up to two hours.
- Bring water to a boil and cook rice for 10-12 minutes, until tender, but still firm. Drain, and rinse with cool water.
- Transfer to a bowl and stir in pineapple, cilantro, red pepper, peas, and olive oil. Season with 1/2 tsp salt and fresh ground pepper. Cover and chill.
- Heat grill to med-high. Cook chicken until browned on both sides and cooked through, about 4 minutes each side.
- Squeeze half lime over chilled rice, cut chicken into strips, and serve.
- Garnish with more fresh cilantro and lime wedges.
Nutrition Facts : Calories 775, Fat 18.8, SaturatedFat 4.8, Cholesterol 92.8, Sodium 1382.8, Carbohydrate 112.2, Fiber 8.9, Sugar 29, Protein 41.3
JERK CHICKEN & PINEAPPLE TRAYBAKE
A great chicken dish, full of flavour with jerk seasoning, pineapple and sweet potato, served with rice and black beans. Ideal for a family feast
Provided by Miriam Nice
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Cut the thighs in half lengthways down one side of the bone. Put them in a large roasting tin. Mix the jerk paste with the lime zest and juice and pour over the chicken. Tuck the pineapple pieces, sweet potatoes and peppers in and around the chicken. Season, cover with foil and roast for 30 mins.
- Increase the oven temperature to 220C/200C fan/gas 7, remove the foil, baste the chicken and stir the veg in the cooking juices. Return to the oven for 20-25 mins.
- Meanwhile, cook the rice according to pack instructions, then stir in the beans, coconut oil, thyme leaves and seasoning. Cook for 2-3 mins to warm the beans through and melt the coconut oil. Serve 3 pieces of chicken per person with the vegetables, and the lettuce and rice on the side.
Nutrition Facts : Calories 617 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 32 grams protein, Sodium 4 milligram of sodium
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PINEAPPLE JERK CHICKEN | READY SET EAT
From readyseteat.ca
Servings 6Total Time 45 minsEstimated Reading Time 40 secs
- In large bowl, toss chicken with 1 cup (250 mL) sauce; refrigerate at least 1 hour or up to overnight.
- Preheat oven to 425°F (220°C). Arrange chicken on parchment-paper-lined baking sheet; cook for 35 to 45 minutes or until golden brown and cooked through. Brush with remaining sauce.
- Meanwhile, in small saucepan, bring broth to boil; stir in rice and ginger. Reduce heat to low; cover and cook for 20 minutes, or until rice is tender. Stir in beans and red pepper. Remove from heat. Cover and let stand for 5 minutes. Fluff with fork.
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