Grilled Jerk Chicken and Pineapple
This dish has a little spice, but is incredibly refreshing and filling. It can be made inside, but if the weather is nice it tastes great on the grill.
Grilled Jerk Chicken and Pineapple
by Jennifer Carlisle
Ingredients:
3 chicken breasts
1 cup (enough to cover chicken) Lawry's Caribbean Jerk Marinade; plus 2 tbsp reserved
1 can of pineapple slices; reserve the juice
1 tbsp brown sugar
2 cups white or brown rice; cooked
cooking spray
Preheat Grill to 400-450 degrees
-Pour marinade over chicken in a covered bowl or ziploc bag, then place in the fridge and allow to marinate for atleast 30 min.
-Remove pineapple slices from can, place on a dish, and coat with cooking spray. Make sure to reserve the pineapple juice.
-Place pineapple juice, 2 tbsp of Jerk marinade and brown sugar in a small pan. Slowly bring to a boil on medium heat. When it comes to a boil bring it down to low and let simmer for 10-15 min. stirring occassionally
-When chicken is done marinating, spray with cooking spray.
-Place chicken on the preheated (400 degrees) grill; then bring the heat down to medium-low and cook on each side for 6-8 min. per side. *
-When you have turned the chicken over to the second side, place the pineapple slices on the grill to cook. Grill on each side for 2 min. or until grill marks appear. They don't take long to cook.
-Serve over rice.
*every grill is different so cooking times may vary.
*Chicken is ready to flip when it comes off the grate easily and doesn't stick.
*Cook chicken til it reaches an internal temperature of 170 degrees.
Variations:
If you don't want to use a grill use a large skillet or grill pan over medium-high heat to cook the chicken. Once the chicken is cooked, place the pineapple slices in the pan and allow to cook for a couple minutes on each side.
You can use fresh pineapple instead of canned, there are just a couple extra steps.
Remove the crown of the pineapple. Place the pineapple upright and cut off the rind. Then cut off the base. Cut pineapple into 1/2 inch slices. Using a knife core each individual slice. Take the leftover cored pieces and 1 slice and place in a food processor with 1/2 cup water, 1 tbsp brown sugar and 2 tbsp. Jerk Marinade. Blend together, mixture will be chunky like applesauce. Pour mixture in a small pan and bring to a boil, then simmer for 10-15 min. stirring occassionally.
This recipe also works with fish. Tilapia and Salmon are my two favorites.
Grilled Jerk Chicken and Pineapple
by Jennifer Carlisle
Ingredients:
3 chicken breasts
1 cup (enough to cover chicken) Lawry's Caribbean Jerk Marinade; plus 2 tbsp reserved
1 can of pineapple slices; reserve the juice
1 tbsp brown sugar
2 cups white or brown rice; cooked
cooking spray
Preheat Grill to 400-450 degrees
-Pour marinade over chicken in a covered bowl or ziploc bag, then place in the fridge and allow to marinate for atleast 30 min.
-Remove pineapple slices from can, place on a dish, and coat with cooking spray. Make sure to reserve the pineapple juice.
-Place pineapple juice, 2 tbsp of Jerk marinade and brown sugar in a small pan. Slowly bring to a boil on medium heat. When it comes to a boil bring it down to low and let simmer for 10-15 min. stirring occassionally
-When chicken is done marinating, spray with cooking spray.
-Place chicken on the preheated (400 degrees) grill; then bring the heat down to medium-low and cook on each side for 6-8 min. per side. *
-When you have turned the chicken over to the second side, place the pineapple slices on the grill to cook. Grill on each side for 2 min. or until grill marks appear. They don't take long to cook.
-Serve over rice.
*every grill is different so cooking times may vary.
*Chicken is ready to flip when it comes off the grate easily and doesn't stick.
*Cook chicken til it reaches an internal temperature of 170 degrees.
Variations:
If you don't want to use a grill use a large skillet or grill pan over medium-high heat to cook the chicken. Once the chicken is cooked, place the pineapple slices in the pan and allow to cook for a couple minutes on each side.
You can use fresh pineapple instead of canned, there are just a couple extra steps.
Remove the crown of the pineapple. Place the pineapple upright and cut off the rind. Then cut off the base. Cut pineapple into 1/2 inch slices. Using a knife core each individual slice. Take the leftover cored pieces and 1 slice and place in a food processor with 1/2 cup water, 1 tbsp brown sugar and 2 tbsp. Jerk Marinade. Blend together, mixture will be chunky like applesauce. Pour mixture in a small pan and bring to a boil, then simmer for 10-15 min. stirring occassionally.
This recipe also works with fish. Tilapia and Salmon are my two favorites.
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