Jerk Chicken Pineapple Traybake Recipes

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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

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

JERK CHICKEN & PINEAPPLE TRAYBAKE



Jerk chicken & pineapple traybake image

A great chicken dish, full of flavour with jerk seasoning, pineapple and sweet potato, served with rice and black beans. Ideal for a family feast

Provided by Miriam Nice

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 11

6 chicken thighs, skin on and bone in
90g jerk paste
3 limes , 1 zested and juiced, 2 cut into wedges, to serve
1 pineapple , peeled, cored and chopped into chunks
2 sweet potatoes , peeled and chopped into chunks
1 red pepper , sliced
300g wholegrain rice
400g can black beans
1 tbsp coconut oil
few thyme sprigs, leaves picked
3 Little Gem lettuces , sliced

Steps:

  • Heat oven to 180C/160C fan/gas 4. Cut the thighs in half lengthways down one side of the bone. Put them in a large roasting tin. Mix the jerk paste with the lime zest and juice and pour over the chicken. Tuck the pineapple pieces, sweet potatoes and peppers in and around the chicken. Season, cover with foil and roast for 30 mins.
  • Increase the oven temperature to 220C/200C fan/gas 7, remove the foil, baste the chicken and stir the veg in the cooking juices. Return to the oven for 20-25 mins.
  • Meanwhile, cook the rice according to pack instructions, then stir in the beans, coconut oil, thyme leaves and seasoning. Cook for 2-3 mins to warm the beans through and melt the coconut oil. Serve 3 pieces of chicken per person with the vegetables, and the lettuce and rice on the side.

Nutrition Facts : Calories 617 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 32 grams protein, Sodium 4 milligram of sodium

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

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 KEBABS



Jerk Chicken and Pineapple Kebabs image

Provided by Food Network Kitchen

Time 1h30m

Number Of Ingredients 15

1/4 cup firmly packed dark brown sugar
1/4 cup dark rum
3 tablespoons vegetable oil
2 tablespoons apple cider vinegar
1 bunch scallions (white and green parts), roughly chopped
1 Scotch bonnet chile, stemmed, seeded, and minced
5 cloves garlic, chopped
1 tablespoon freshly grated peeled ginger
2 teaspoons ground allspice
1 teaspoon pumpkin pie spice
4 boneless, skinless chicken breast halves (about 11/4 pounds), cut into large cubes
1 bunch scallions (white and green parts), cut into 2-inch pieces
1/2 fresh pineapple, peeled, cored, and cubed
Kosher salt
6 grilled pita bread, for serving (1 pita per serving)

Steps:

  • Pulse the vinegar, rum, brown sugar, scallions, garlic, chile, Pickapeppa sauce, ginger, allspice, and pumpkin pie spice in a food processor to make a slightly chunky sauce. Heat the oil in a medium skillet and cook the sauce over medium heat, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes. Cool.
  • Rub the jerk paste all over the chicken, cover, and refrigerate for 2 to 24 hours.
  • Heat a grill pan over medium heat or prepare a grill. Thread the chicken, scallions, and pineapple alternately on skewers (if you use wooden ones, soak them in water for 15 minutes before threading them). Season with salt. (Leave a little space around the meat so the heat gets to all sides.) Grill, turning, until the chicken is cooked through, 10 to 12 minutes.

Nutrition Facts : Calories 380, Fat 6 grams, SaturatedFat 0.5 grams, Cholesterol 55 milligrams, Sodium 510 milligrams, Carbohydrate 51 grams, Fiber 3 grams, Protein 28 grams

JERK CHICKEN WITH PINEAPPLE-CILANTRO RICE



Jerk Chicken with Pineapple-Cilantro Rice image

Jerk chicken is seasoned with a mixture of thyme, cumin, red-pepper flakes, and garlic. Cool pineapple-cilantro rice balances the chicken's heat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

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

JOEL'S JERK CHICKEN PINEAPPLE PASTA



Joel's Jerk Chicken Pineapple Pasta image

My genius husband came up with this quick and spicy concoction. It has become one of my favorite meals!

Provided by Sarah S.

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 40m

Yield 2

Number Of Ingredients 11

1 tablespoon olive oil
2 skinless, boneless chicken breast halves - cubed
1 (8 ounce) can pineapple tidbits with juice
¼ cup shredded coconut
2 tablespoons brown sugar
1 teaspoon jerk seasoning mix
½ teaspoon ground cinnamon
½ teaspoon chili powder
½ teaspoon crushed red pepper flakes
salt and ground black pepper to taste
4 ounces dry fettuccini noodles

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.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain. Toss chicken mixture with drained pasta.

Nutrition Facts : Calories 627.8 calories, Carbohydrate 79.2 g, Cholesterol 69.2 mg, Fat 19.5 g, Fiber 6.3 g, Protein 35.1 g, SaturatedFat 8.9 g, Sodium 297.8 mg, Sugar 31.4 g

JERK CHICKEN AND PINEAPPLE SKEWERS RECIPE BY TASTY



Jerk Chicken And Pineapple Skewers Recipe by Tasty image

Here's what you need: scallions, habanero peppers, garlic, fresh ginger, dark brown sugar, soy sauce, ground allspice, cinnamon, dried thyme, boneless, skinless chicken breast, pineapple juice, ketchup, kosher salt, large red onion, red bell peppers, pineapple, lime wedge, fresh cilantro, bamboo skewers

Provided by Alix Traeger

Categories     Dinner

Time 2h5m

Yield 4 servings

Number Of Ingredients 19

7 scallions, cut into 2 in (5 cm) pieces
3 habanero peppers, seeded
8 cloves garlic
1 fresh ginger, peeled and thinly sliced
⅓ cup dark brown sugar, tightly packed
2 tablespoons soy sauce
1 tablespoon ground allspice
1 teaspoon cinnamon
1 tablespoon dried thyme
1 ½ lb boneless, skinless chicken breast, cut into 1 1/2 in (3 cm) pieces
8 oz pineapple juice
¼ cup ketchup, plus 2 tablespoons of ketchup
kosher salt, to taste
1 large red onion, cut into 1 1/2 in (3 cm) pieces
2 red bell peppers, cut into 1 1/2 in (3 cm) pieces
2 cups pineapple, cut into 1 1/2 in (3 cm) cubes
lime wedge, for serving
¼ cup fresh cilantro, finely chopped, for garnish
8 bamboo skewers, soaked in warm water for 20 minutes, 8 inches (20 cm)

Steps:

  • Preheat the oven to 375ºF (190ºC). Line 2 baking sheets with parchment paper.
  • In a food processor, combine the scallions, habanero peppers, garlic, ginger, brown sugar, soy sauce, allspice, cinnamon, and thyme. Puree until broken down into a into a thick paste, about 1 minute.
  • In a medium bowl, toss the chicken with 2-4 tablespoons of the jerk paste until well coated. Cover and refrigerate for 1 hour.
  • Meanwhile, make the jerk sauce: Combine 2-4 tablespoons of the jerk paste with the pineapple juice and ketchup. Season to taste with salt.
  • Thread the skewers with 2 pieces each of the marinated chicken, red onion, bell pepper, and pineapple, alternating ingredients.
  • Arrange the skewers on the prepared baking sheets. Season with salt. Brush about ⅓ cup (85 G) of the jerk sauce over the skewers. Reserve the remaining sauce.
  • Roast the skewers for 22-25 minutes, turning halfway, until the chicken is cooked to an internal temperature of 165ºF (75ºC).
  • Remove the baking sheets from the oven and discard the parchment paper, then return the skewers to the pans. Turn the broiler to high.
  • Baste the skewers on all sides with the jerk sauce.
  • Broil for 3-4 minutes, until the vegetables just begin to char and the sauce is slightly caramelized.
  • Transfer the skewers to a platter. Squeeze the lime wedges over the hot skewers and garnish with the cilantro.
  • Enjoy!

Nutrition Facts : Calories 387 calories, Carbohydrate 49 grams, Fat 4 grams, Fiber 4 grams, Protein 38 grams, Sugar 34 grams

JERK CHICKEN MEATBALLS WITH BARBECUE-PINEAPPLE GLAZE



Jerk Chicken Meatballs With Barbecue-Pineapple Glaze image

This recipe takes the deep flavor of jerk chicken and turns it into easy meatballs. The jerk seasoning paste does double duty here, adding both spices and moisture, so don't reach for dry jerk seasoning. Whether served alone as an appetizer, over rice, or even tucked in a sandwich, these meatballs are perfectly salty, sweet and spicy.

Provided by Millie Peartree

Categories     meatballs, poultry, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 20

Neutral oil
1 pound ground chicken or turkey
1 small yellow or red onion, finely diced
1 egg, beaten
1/4 cup bread crumbs
2 tablespoons Jamaican jerk seasoning paste, such as Grace or Walkerswood
1 tablespoon chopped fresh parsley or cilantro leaves
1 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup pineapple juice
1/2 packed cup light or dark brown sugar
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 small garlic clove, minced
1/2 teaspoon onion powder
Pinch of red-pepper flakes
Pinch of kosher salt, plus more to taste
1 tablespoon cornstarch
White rice, for serving

Steps:

  • Heat oven to 375 degrees. Line a sheet pan with aluminum foil and very lightly coat it with oil.
  • Prepare the meatballs: In a medium bowl, combine the chicken, onion, egg, bread crumbs, jerk seasoning paste, parsley, garlic powder, salt and pepper. Mix thoroughly to combine, being careful not to overwork the meat. Using lightly wet hands, form the mixture into 12 meatballs, each a bit larger than a golf ball, and space them out on the prepared pan. Bake until golden brown, about 15 minutes. (Alternatively, you can fry them in a nonstick pan coated in oil over medium heat for about 4 to 5 minutes per side.)
  • While the meatballs cook, prepare the glaze: Whisk the pineapple juice, brown sugar, ketchup, Worcestershire sauce, garlic, onion powder, red-pepper flakes and salt together in a medium pot over medium-high heat. Bring to a boil, then reduce heat to medium-low. Simmer until it reduces enough to coat the back of a spoon, about 10 to 15 minutes.
  • In a small bowl, mix together the cornstarch with 1 tablespoon water. Slowly whisk into the sauce, increase the heat to medium and stir until you reach the desired consistency. (Sauce should look like a thicker gravy.) Taste and adjust seasoning as needed.
  • Add the meatballs to the sauce and stir until coated. Cook over medium-low heat for 2 minutes, until the meatballs are evenly glazed and deepen slightly in color. Serve hot on their own or over rice.

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From deliciousmagazine.co.uk


BAKED PINEAPPLE JERK CHICKEN – JUSTALITTLEBITE
2021-08-19 It’s awesome in savory dishes, and baked pineapple is a classic dessert. This baked chicken recipe is easy and delicious, and it’s sure to become a family favorite. Nothing beats a recipe where all you have to do is put a lot of ingredients into a dish and pop it in the oven! That’s precisely what this Pineapple Jerk Chicken Bake is! It’ll be the simplest and …
From justalittlebite.com


THIS JERK CHICKEN LETTUCE WRAP IS EQUAL PARTS SWEET, SAVORY, AND …
2022-06-13 Wash and reserve 12 large leaves, then chop the remaining lettuce and set it aside. Place a cast iron skillet over medium heat for 5 minutes and add oil. Next, add the chicken and cook on each side for 3-5 minutes, turning once. Remove the chicken from the pan and replace it with canned sliced pineapples. Cook the pineapples for 1 minute on ...
From news.yahoo.com


JERK-SPICED CHICKEN AND PINEAPPLE TRAYBAKE RECIPE | EAT YOUR BOOKS
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
From eatyourbooks.com


JERK CHICKEN & PINEAPPLE TRAYBAKE | PINEAPPLE CHICKEN, TRAYBAKE …
Sep 10, 2020 - A great chicken dish, full of flavour with jerk seasoning, pineapple and sweet potato, served with rice and black beans. Ideal for a family feast
From pinterest.com


TROPICAL JERK CHICKEN TRAYBAKE
6 whole chicken thighs 90g jerk paste 1 lime, zest and juice 1 pineapple, cut into chunks 2 sweet potatoes, cut into chunks 1 red capsicum, sliced Rice and peas, to serve Heat the oven to 180C, and cut the thighs in half lengthways along one side of the bone.
From blog.goodpairdays.com


TORTUGA LIE'S JAMAICAN JERK CHICKEN - CHERRY ON MY SUNDAE
2014-06-13 Add the chicken thighs, skin side down. Sear until browned, then, flip over the chicken and reduce the heat low. Cook until chicken is no longer pink, about 8-10 minutes. Meanwhile, cook the rice. Heat 1 tablespoon oil in medium saucepot over medium heat. Add the turmeric and cumin and cook until fragrant, about 30 seconds.
From cherryonmysundae.com


AMAZING PINEAPPLE JERK CHICKEN RECIPE | SIDECHEF
Allow this to marinate for at least 2 hours. Step 3. Preheat your oven to 410 degrees F (210 degrees C). Step 4. Place directly into a preheated oven on the middle rack. Roast uncovered on the middle rack 1 hour and 15 minutes and you’re left …
From sidechef.com


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