Pineapple Jerk Chicken

pro tip: the jerk seasoning will have its own heat so don’t over do the scotch bonnets in the sauce

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Pineapple Jerk Chicken

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Jamaican
Servings: 4 servings
Calories: 464kcal

Ingredients

The Sauce

  • 1/2 cup ketchup
  • 1 250ml pineapple chunks canned, juice and chunks separated
  • 2 tsp lemon juice
  • 1 tbsp brown sugar
  • 2 tbsp scotch bonnet hot sauce
  • 3 tbsp soy sauce

The Rest

  • 1/2 cup white rice
  • 3/4 cup black beans or kidney beans
  • 1 lb chicken thighs boneless skinless, cut into thin, broad 2" pieces
  • 1 large green pepper chopped into 2" pieces
  • 1 large onion chopped into 2" pieces
  • 2 tbsp jerk seasoning
  • 1 tsp chopped garlic

Instructions

  • combine the sauce ingredients and pineapple juice in a bowl. Whisk to combine and adjust seasoning as desired.
  • Cook the beans and rice together to the package instructions for the rice, drain and set aside
  • add oil to a large pan and heat on medium-high
  • toss the chicken pieces in the jerk seasoning to fully coat
  • brown the chicken in the pan, 5-8 minutes, then remove with a slotted spoon and set aside
  • Add the onions and peppers to the pan, add salt and toss to coat. Cook until the onions begin to wilt, about 3 minutes
  • add the garlic and pineapple chunks to the pan, toss to combine and cook another 3-5 minutes until pineapples being to brown
  • add the sauce to the pan, turn up the heat to high til sauce begins to simmer, then stir in the chicken.
  • Reduce heat to medium-low, cover and cook another 5 minutes.
  • Serve the chicken over the rice and beans

Nutrition

Calories: 464kcal | Carbohydrates: 46g | Protein: 26g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1356mg | Potassium: 711mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1580IU | Vitamin C: 43mg | Calcium: 58mg | Iron: 3mg