Best Jerk Chicken With Pineapple Slaw Recipes

JERK CHICKEN WITH PINEAPPLE SLAW

Jerk Chicken with Pineapple Slaw image

Getting your spicy chicken fix got easier by using a jerk cooking sauce. Grilling over indirect heat on an outdoor grill ensures that your chicken will be moist on the inside without being charred to a crisp on the outside.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Vegetable oil, for oiling the grill grates
Four 8-ounce skin-on, bone-in chicken breast halves
Kosher salt and freshly ground black pepper
1 1/4 cups Food Network Kitchen™ Inspirations Jamaican Style Jerk Cooking Sauce
4 cups coleslaw mix
2 tablespoons mayonnaise
2 tablespoons roasted, salted cashews, chopped
2 tablespoons cilantro leaves, chopped
Juice of half a lemon
A quarter of a pineapple, core removed and diced
2 cups cooked warm white rice, for serving

Steps:

Preheat an outdoor grill to medium-high heat on one side.
Oil the grill grates. Sprinkle the chicken all over with salt and pepper. Grill over direct heat until golden and crisp, about 5 minutes per side. Transfer to a large bowl filled with 1 cup of the Jamaican Style Jerk Cooking Sauce and toss to coat. Return the chicken to the indirect side of the grill, cover and cook, basting once with the remaining cooking sauce, until the chicken reaches and internal temperature of 165 degrees F, 25 to 30 minutes. Transfer the chicken back to the direct side, skin side-down, and cook until slightly charred, about 5 minutes.
Meanwhile, combine the coleslaw mix, mayonnaise, cashews, cilantro, lemon juice and pineapple in another large bowl. Stir to combine and season with salt and pepper.
Serve the chicken with the pineapple slaw and rice.

JERK CHICKEN AND PINEAPPLE SKEWERS

Jerk Chicken and Pineapple Skewers image

Provided by Kardea Brown

Categories main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 22

Ingredients

3 tablespoons brown sugar
2 tablespoons lime juice (from about 2 limes)
2 tablespoons orange juice
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons white vinegar
1 tablespoon ground allspice
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cloves garlic, minced
1 bay leaf, crushed
1 Scotch bonnet or habanero chile, stemmed and seeded
1 scallion, chopped
2 pounds boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
1 large red onion, diced into 1 1/4-inch pieces
Kosher salt and freshly ground black pepper
3 cups fresh pineapple cut into 1 1/4-inch chunks
1 to 2 large green peppers, diced into 1 1/4-inch pieces
Nonstick cooking spray, for the grill grates

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 JERK CHICKEN

Pineapple Jerk Chicken image

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

Ingredients

1 cup uncooked long-grain rice
1 pound boneless skinless chicken breasts, cut into 1/2- to 3/4-inch pieces
1 teaspoon Jamaican jerk seasoning blend
1 tablespoon vegetable oil
1 medium onion, diced
1 (20 ounce) can pineapple chunks, drained
1 (15 ounce) can black beans, drained and rinsed
1 (4.5 ounce) can chopped green chilies
½ cup jerk marinade

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