Caribbean Jerk Chicken With Pineapple-Cilantro Rice

Name: Caribbean Jerk Chicken With Pineapple-Cilantro Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Jerk Seasoning; 2 teaspoons coarse salt; 1 1/4 teaspoons black pepper, fresh ground; 2 teaspoons dried thyme; 2 teaspoons ground cumin; 1/2 teaspoon crushed red pepper flakes; 1 teaspoon garlic powder; 1 teaspoon paprika; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground allspice; To the seasoning add; 1/4 cup brown sugar, packed; 1 teaspoon minced garlic; 1 tablespoon scallion, chopped; 2 teaspoons hot sauce; Jerk chicken; 4 chicken breasts, boneless and skinless, pounded to 1/2 inch thickness; Pineapple-Cilantro Rice; 2 cups basmati rice, uncooked; 6 cups water; 1 whole pineapple, peeled, cored and cubed; 1/2 cup fresh cilantro, chopped; 1 red pepper, diced; 1 cup frozen peas, thawed; 1 1/2 teaspoons olive oil; 1/2 lime, to squeeze over rice before serving; 1 lime, cut into wedges (for garnish)

Servings: persons

Jerk Seasoning
2 teaspoons coarse salt
1 1/4 teaspoons black pepper, fresh ground
2 teaspoons dried thyme
2 teaspoons ground cumin
1/2 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
To the seasoning add
1/4 cup brown sugar, packed
1 teaspoon minced garlic
1 tablespoon scallion, chopped
2 teaspoons hot sauce
Jerk chicken
4 chicken breasts, boneless and skinless, pounded to 1/2 inch thickness
Pineapple-Cilantro Rice
2 cups basmati rice, uncooked
6 cups water
1 whole pineapple, peeled, cored and cubed
1/2 cup fresh cilantro, chopped
1 red pepper, diced
1 cup frozen peas, thawed
1 1/2 teaspoons olive oil
1/2 lime, to squeeze over rice before serving
1 lime, cut into wedges (for garnish)

1
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.
2
Bring water to a boil and cook rice for 10-12 minutes, until tender, but still firm. Drain, and rinse with cool water.
3
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.
4
Heat grill to med-high. Cook chicken until browned on both sides and cooked through, about 4 minutes each side.
5
Squeeze half lime over chilled rice, cut chicken into strips, and serve.
6
Garnish with more fresh cilantro and lime wedges.

715

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Jerk Seasoning, 2 teaspoons coarse salt, 1 1/4 teaspoons black pepper, fresh ground, 2 teaspoons dried thyme, and more.

Yes, Caribbean Jerk Chicken With Pineapple-Cilantro Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!