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 AND PINEAPPLE SKEWERS
Steps:
- For the jerk marinade: Combine the brown sugar, lime juice, orange juice, oil, soy sauce, vinegar, allspice, ginger, salt, thyme, cinnamon, nutmeg, garlic, bay leaf, chile and scallion in a food processor and puree. (You can mix in a bowl if you don't have a food processor.)
- For the kebabs: Place the chicken in a gallon-size resealable bag. Pour the marinade over the chicken (reserve any extra marinade for later use). Seal the bag and refrigerate 1 hour.
- Sprinkle the red onion with salt and pepper. Assemble metal skewers with the chicken, red onion, pineapple and peppers, alternating each ingredient. Brush the kebabs with the remaining marinade.
- Preheat a grill to medium-high heat. Spray the grill grates with cooking spray.
- Grill the kebabs until the chicken registers 165 degrees F in the center on an instant-read thermometer, about 4 minutes per side. Serve warm.
PINEAPPLE-STUFFED JERK CHICKEN
Tropical fruit and spices turn ordinary chicken into a trip to the islands (with a layover in the freezer).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a small bowl, combine thyme, allspice, cayenne, 1 tablespoon sugar, 1 teaspoon salt, and 1/2 teaspoon pepper; set spice mixture aside. In a medium bowl, stir together pineapple, lime juice, scallions, and remaining 2 tablespoons sugar. Season stuffing with salt and pepper, and set aside.
- Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast; insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Dividing evenly, tightly pack each breast with stuffing; rub exterior with oil, and sprinkle with spice mixture.
- Heat broiler, with rack set 4 inches from heat. Line a large rimmed baking sheet with aluminum foil; arrange chicken on sheet. Broil until chicken is opaque throughout and an instant-read thermometer inserted into stuffing reads 165 degrees, 15 to 20 minutes. Serve stuffed chicken with 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
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 AND PINEAPPLE FOIL PACKS
Robust flavors like jerk seasoning and coconut run deliver major impact in this grilled chicken dinner.
Provided by Tieghan Gerard
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill.
- Place large sheet of heavy-duty foil or double layer of regular foil on work surface. Rub foil with a little olive oil.
- Place chicken in center of foil. Drizzle with olive oil; sprinkle with jerk seasoning. Scatter pineapple wedges around chicken. Pour over rum.
- Bring short ends of foil together, and fold twice to seal; fold in sides to seal, leaving room for steam.
- Place packets on grill over medium-high heat. Cover grill; cook 20 to 25 minutes or until juice of chicken is clear when thickest part is cut (at least 165°F), turning chicken once. Cooking time will depend on size of chicken.
- Remove from grill; unwrap and top with fresh cilantro and lime wedges.
Nutrition Facts : Calories 270, Carbohydrate 16 g, Cholesterol 110 mg, Fat 2, Fiber 1 g, Protein 24 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 11 g, TransFat 0 g
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PINEAPPLE GLAZED JERK CHICKEN
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5/5 (1)Total Time 1 hr 15 minsCategory Chicken, Main CourseCalories 393 per serving
- Preheat the oven to 375°F. Use an oven safe grill pan, broiler pan, or jelly roll pan fitted with a rack. spritz liberally with cooking spray. Set aside.
- Rinse and pat dry the chicken drumsticks. Mix together the Jamaican Jerk seasoning, minced garlic, olive oil and brown sugar to form a paste. Rub on all sides of the chicken. Season with salt and pepper to your taste.
- While the chicken is baking make the glaze. Saute diced shallot or red onion with the red pepper in 2 Tbsp butter until softened, around 4 minutes, Season with salt and black pepper to taste.
PINEAPPLE JERK CHICKEN | HUNGRY GIRL
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Servings 1Total Time 1 hrCategory Lunch & Dinner RecipesCalories 299 per serving
- In a sealable container or bag, combine orange juice, jerk seasoning, and cayenne pepper. Mix thoroughly. Season chicken with salt, and add to the container/bag. Flip to coat. Seal, and refrigerate for 1 hour.
- Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.
- Place onion on the center of the foil. Top with chicken and orange juice mixture, followed by the pineapple.
- Cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.
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.
JERK CHICKEN & PINEAPPLE SLAW RECIPE | EATINGWELL
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AMAZING PINEAPPLE JERK CHICKEN RECIPE | SIDECHEF
From sidechef.com
5/5 (1)Total Time 3 hrs 30 minsCuisine CaribbeanCalories 287 per serving
- Add the Canned Diced Pineapple (20 ounce), Orange Juice (1/4 cup), Jerk Seasoning (3 tablespoon), Garlic (4 clove), Dark Soy Sauce (2 tablespoon), Scallion (3), Fresh Thyme (6 sprig), Scotch Bonnet Pepper (1/2), Brown Sugar (1 tablespoon), Olive Oil (1 tablespoon), and Freshly Ground Black Pepper (1/4 teaspoon) into a large bowl and mix well. Try to bruise the thyme so it can release its flavor oils.
- Pour the marinade over the Bone-in, Skin-on Chicken Thighs and Drumsticks (8). Leve the skin on to protect the chicken from drying out in the oven. Allow this to marinate for at least 2 hours.
- Place directly into a preheated oven on the middle rack. Roast uncovered on the middle rack 1 hour and 15 minutes and you’re left with an amazing pineapple jerk chicken to enjoy. Be sure to line your roasting pan with foil so clean-up is easy.
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