Pineapple Jerk Chicken

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

Pineapple Jerk Chicken

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
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