Jerk Chicken with Grilled Pineapple and Coconut Rice (Jamaican)

A traditional Jamaican dish that combines the flavors of allspice, thyme, and scotch bonnet peppers with the sweetness of grilled pineapple and coconut rice.

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Ingredients

Proteins

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 8 pieces

Grains

• 1 cup uncooked white jasmine rice

Vegetables

• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 Scotch bonnet pepper, chopped (use gloves when handling)
• 2 cups mixed bell peppers (any color), sliced
• 2 tablespoons fresh cilantro, chopped

Spices and Seasonings

• 2 tablespoons allspice
• 1 tablespoon thyme
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• Salt and black pepper, to taste

Sauces

• 1/4 cup jerk seasoning (store-bought or homemade)
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons lime juice
• 1 tablespoon honey

Oils and Fats

• 2 tablespoons vegetable oil
• 2 tablespoons coconut oil
• 2 tablespoons butter, melted

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Jerk Chicken Sauce (if applicable)

Mix the following:

• 1/4 cup jerk seasoning (store-bought or homemade)
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons lime juice
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh cilantro

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Recipe Steps

1. Marinate Chicken

In a blender or food processor, combine jerk seasoning, soy sauce, brown sugar, lime juice, honey, garlic, and cilantro. Blend until smooth. Place chicken in a large bowl and pour marinade over the top. Toss to coat, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.

2. Prepare Grilled Pineapple

Preheat grill to medium-high heat. In a small bowl, mix together brown sugar, cinnamon, and cayenne pepper. Brush pineapple slices with melted butter. Sprinkle sugar mixture evenly over both sides of the pineapple slices. Grill for 2-3 minutes per side, or until caramelized.

3. Cook Coconut Rice

Heat coconut oil