Caribbean Jerk Chicken With Pineapple Cilantro Rice Recipes

CARIBBEAN CHICKEN WITH PINEAPPLE-CILANTRO RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the light brown sugar, 1 teaspoon of black pepper, thyme, cumin, 1 teaspoon of garlic salt, paprika, chili powder, and nutmeg in a bowl until thoroughly combined. Rub both sides of chicken breasts with the spice mixture, and place into a 9x9-inch baking dish. Sprinkle any remaining seasoning mix on top of chicken, if desired.
• Bake in the preheated oven until the chicken is lightly browned, no longer pink inside, and the juices run clear, about 30 minutes. An instant-read meat thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
• While chicken is baking, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Chop half the pineapple slices. Mix the chopped pineapple, cilantro, and olive oil into the cooked rice, and season to taste with a pinch or two of garlic salt and black pepper. Fluff the rice up with a fork, and transfer to a serving platter. Serve with the baked chicken, topped with remaining pineapple slices.

JERK CHICKEN WITH PINEAPPLE-CILANTRO RICE

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.

PINEAPPLE JERK CHICKEN

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.

CARIBBEAN JERK CHICKEN WITH PINEAPPLE-CILANTRO RICE

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.

GRILLED CARIBBEAN JERK CHICKEN W/ PINEAPPLE REDUCTION

Steps:

• Heat grill and spray with nonstick spray.
• Rub jerk seasoning into chicken.
• Grill chicken 8-12 minutes, or until cooked through.
• In a saucepan, pour juice from canned pineapple, rum and vinegar.
• Chop one slice of pineapple into very small pieces and add to the saucepan.
• Zest the lime into the pan.
• Simmer over medium - low heat until the liquid reduces by half.
• Add cilantro, butter, cayenne and salt and pepper to taste.
• simmer for a few minutes on low.
• place sliced pineapple on hot grill and cook 2-3 minutes per side--just enough to leave grill marks.
• serve chicken with pineapple on top and sauce poured over.
• Squeeze the juice of the lime over the dish.
• I like to serve it with a fresh summer salad--the sauce makes a nice dressing when cooled.