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Jamaican Jerk Chicken with Grilled Pineapple and Coconut Rice (Caribbean)

A traditional Jamaican dish of marinated chicken, grilled to perfection and served with a sweet and spicy pineapple salsa.

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Ingredients

Proteins

• 1.5 lbs boneless, skinless chicken thighs
• 6 scotch bonnet peppers, chopped
• 2 garlic cloves, minced
• 1 ounce grated fresh ginger

Spices and Marinades

• 3 tablespoons brown sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Fruits and Vegetables

• 1 pineapple, cut into wedges

Grains

• 1 cup coconut rice

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Jamaican Jerk Sauce (if applicable)

Mix the following:

• 3 tablespoons brown sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

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Recipe Steps

1. Prepare the Jerk Marinade

In a blender or food processor, combine scotch bonnet peppers, garlic, ginger, brown sugar, flour, cumin, coriander, smoked paprika, salt, and black pepper. Blend until smooth.

2. Marinate the Chicken

In a large bowl, whisk together jerk marinade ingredients and chicken thighs. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

3. Prepare the Pineapple Salsa

In a small bowl, mix together pineapple wedges, scotch bonnet peppers (chopped), brown sugar, and salt.

4. Grill the Chicken

Preheat grill to medium-high heat. Remove chicken from marinade, letting any excess liquid drip off. Grill for