Best Jerk Chicken Pineapple Rice Recipes

Jerk Chicken with Pineapple-Cilantro Rice image

Provided by Martha Stewart

Number Of Ingredients 18

2 teaspoons coarse salt
1 1/4 teaspoons freshly ground black pepper
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 freshly ground nutmeg
1/2 teaspoon ground allspice
1/4 cup light-brown sugar, packed
3 whole boneless skinless chicken breasts, split
2 cups uncooked basmati rice
1 pineapple, peeled, cored, and cut into 1/2-inch cubes
1/2 cup fresh cilantro leaves, coarsely chopped
1 red bell pepper, seeded and cut into 1/4-inch dice
1 1/2 teaspoons extra-virgin olive oil
1 lime, cut into wedges, for garnish

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

Caribbean Jerk Chicken With Pineapple-Cilantro Rice image

Provided by TinyBubbles

Categories Chicken

Time 1h

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 24

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
1/4 cup brown sugar, packed
1 teaspoon minced garlic
1 tablespoon scallion, chopped
2 teaspoons hot sauce
4 chicken breasts, boneless and skinless, pounded to 1/2 inch thickness
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)

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

Pineapple Jerk Chicken and Rice image

Provided by JulieCHopp

Categories Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1 onion, chopped
1 yellow pepper, chopped
1 red pepper, chopped
1 orange bell pepper, chopped
1 serrano pepper, chopped
4 boneless skinless chicken breasts, cut into 2-inch pieces
3 cups pineapple, fresh cut into 3/4 inch chunks
12 ounces Caribbean jerk marinade, brand of your choice
15 ounces black beans, rinsed
1/2 cup cilantro, chopped

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 RICE image

Categories Chicken

Yield 2 servings

Number Of Ingredients 10

1 tablespoon olive oil
2 skinless, boneless chicken breast halves - cubed
1 (8 ounce) can pineapple tidbits with juice
1/4 cup shredded coconut
2 tablespoons brown sugar
1 teaspoon jerk seasoning mix
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
salt and ground black pepper to taste

Steps:

Heat olive oil in a skillet over medium heat. Cook and stir chicken until no longer pink and juices run clear, 7 to 10 minutes. Stir in the pineapple and its juice, coconut, brown sugar, jerk seasoning, cinnamon, chili powder, red pepper flakes, salt and pepper. Reduce heat to low and simmer 15 minutes.