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Jerked 

Chicken with Fire-Roasted Fresh Pineapple

 

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  Recipe by Roberta L. Duyff, MS, RDN, FAND, CFCS

To complete your dinner, serve Jamaican rice and peas (kidney beans or pigeon peas) on the side!

Serves: 4

Ingredients:

  • 2 (10- to 12-ounce) boneless, skinless chicken breasts, cut in half

Jerk Sauce:

  • 1 tablespoon ground allspice
  • 1 tablespoon dried thyme leaves
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 tablespoons canola oil
  • 2 tablespoons red wine vinegar
  • Juice of 1 lime
  • 3 medium green onions, finely chopped
  • 1 jalapeño pepper, chopped *
  • 2 cloves garlic, minced

Grilling pineapplecaramelizes thenaturally-occurringsugars, intensifyingits natural sweetness.


Pineapple Slices:

  • 8 (3 1/2-by-3/4-inch) fresh pineapple slices **
  • 2 tablespoons canola oil
  • 2 tablespoons honey
  • Dash of hot pepper sauce

Directions:


To prepare the jerk sauce, combine the allspice, thyme, cinnamon and nutmeg in a medium bowl. Add 2 tablespoons oil, vinegar and lime juice, mixing with a wire whisk to blend well. Add the green onion, jalapeño pepper and garlic; mix well. Set aside.

Place the chicken breasts in a baking dish. Brush the jerk sauce evenly over both sides of the chicken breasts. Cover and marinate in the refrigerator for at least 1 hour or longer if possible.

To cook the chicken, preheat the grill to a medium-high temperature. Remove the chicken from the marinade; discard the marinade. Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of the grill. Grill for about 6 to 8 minutes on each side. Use an instant-read thermometer to check for doneness; the internal temperature of the chicken should reach 165°F when cooked through. Allow the grilled chicken to rest for 5 minutes, covered, before serving.

While the chicken is cooking, brush the pineapple slices lightly with 2 tablespoons oil. Place the pineapple on the grill; cook for 3 to 4 minutes on each side, or until heated through and lightly charred with grill marks. Remove from the grill.

Combine the honey with hot pepper sauce in a small bowl; blend well. Drizzle over the pineapple.

Serve the jerked chicken breasts with grilled pineapple slices.

Cooking Notes:

If you prefer more "spicy heat,” mix another pepper into the sauce, or add a splash of hot pepper sauce.

For convenience, buy fresh pineapple pre-sliced, rather than trimming, coring and peeling a fresh pineapple.
  Jerked Chicken with Fire-Roasted Fresh Pineapple

Nutrition Facts 
1 serving
Amount Per Serving
Calories
420
Total Fat
18 g
     Saturated Fat
2.0 g
     Polyunsaturated Fat
0.0 g
     Monounsaturated Fat
0.0 g
Cholesterol
90 mg
Sodium
170 mg
Potassium
-- mg
Total Carbohydrate
35 g
     Dietary Fiber
4 g
     Sugars
25 g
Protein
32 g

 
 

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