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-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 AND RICE
The is a great chicken and rice dish that comes together very quicky. The recipe idea came from Rachel Ray, I made a few changes for our tastes.
Provided by JulieCHopp
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add marinade and chicken pieces together in a ziplock bag and let marinate for at least 1 hour.
- In a large skillet heat 2 TBS oil over medium heat. Add the onion, and all peppers and cook until until onions begin to brown, about 10 minutes. Using a slotted spoon transfer to a bowl.
- Use same skillet and increase heat to med-high. Add chicken pieces, discarding any left over marinade, and cook until browned, 5 - 7 minutes. Add the pineapple, pepper/onion mixture and black beans and simmer just until heated through 2 - 3 minutes. Add cilantro, cook about 1 more minute.
- Serve over rice.
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
JERK CHICKEN WITH RICE & PEAS
The Jamaican marinade has many versions, but John Torode likes his super spicy with a dash of soy. Serve with coconut basmati rice
Provided by John Torode
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 21
Steps:
- To make the jerk marinade, combine the spring onions, ginger, garlic, onion, scotch bonnet chillies, dried thyme, lime juice, soy sauce, vegetable oil, brown sugar and ground allspice in a food processor along with 1 tsp salt, and blend to a purée. If you're having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up - don't be tempted to add water, as you want a thick paste.
- Taste the jerk mixture for seasoning - it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it's not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.
- Make a few slashes in 12 chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.
- If you want to barbecue your chicken, get the coals burning 1 hr or so before you're ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins.
- To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the halved lime and cook for 45 mins until tender and cooked through.
- While the chicken is cooking, prepare the rice & peas. Rinse the basmati rice in plenty of cold water, then tip it into a large saucepan. Add the coconut milk, spring onions, thyme sprigs, garlic and ground allspice.
- Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins. Add the kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.
- Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.
Nutrition Facts : Calories 757 calories, Fat 43 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 2.6 milligram of sodium
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
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