Best 3 Jerk Chicken Pineapple Rice Recipes

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In the realm of culinary delights, a tantalizing dish awaits your taste buds - the irresistible Jerk Chicken Pineapple Rice. Experience the perfect harmony of flavors as succulent chicken, marinated in a fiery blend of jerk spices, is grilled to perfection and complemented by the vibrant sweetness of pineapple, all nestled atop a bed of aromatic rice. This tantalizing dish not only satisfies your hunger but also captivates your senses with its vibrant colors, enticing aroma, and unforgettable taste. Prepare to embark on a culinary journey that will leave you craving more of this Caribbean-inspired masterpiece.

Here are our top 3 tried and tested recipes!

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

PINEAPPLE JERK CHICKEN AND RICE



Pineapple Jerk Chicken and Rice image

The is a great chicken and rice dish that comes together very quicky. The recipe idea came from Rachel Ray, I made a few changes for our tastes.

Provided by JulieCHopp

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1 onion, chopped
1 yellow pepper, chopped
1 red pepper, chopped
1 orange bell pepper, chopped
1 serrano pepper, chopped
4 boneless skinless chicken breasts, cut into 2-inch pieces
3 cups pineapple, fresh cut into 3/4 inch chunks
12 ounces Caribbean jerk marinade, brand of your choice
15 ounces black beans, rinsed
1/2 cup cilantro, chopped

Steps:

  • Add marinade and chicken pieces together in a ziplock bag and let marinate for at least 1 hour.
  • In a large skillet heat 2 TBS oil over medium heat. Add the onion, and all peppers and cook until until onions begin to brown, about 10 minutes. Using a slotted spoon transfer to a bowl.
  • Use same skillet and increase heat to med-high. Add chicken pieces, discarding any left over marinade, and cook until browned, 5 - 7 minutes. Add the pineapple, pepper/onion mixture and black beans and simmer just until heated through 2 - 3 minutes. Add cilantro, cook about 1 more minute.
  • Serve over rice.

JERK CHICKEN PINEAPPLE RICE



JERK CHICKEN PINEAPPLE RICE image

Categories     Chicken

Yield 2 servings

Number Of Ingredients 10

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

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.

Tips:

  • Use a heavy-bottomed pot or Dutch oven to cook the rice, as this will help prevent the rice from sticking to the bottom of the pot.
  • Rinse the rice thoroughly before cooking to remove any starch, which can make the rice gummy.
  • Use a 1:2 ratio of rice to water when cooking. This will result in perfectly cooked rice that is not too dry or too mushy.
  • Bring the water to a boil before adding the rice. This will help to prevent the rice from clumping together.
  • Once the water has come to a boil, reduce the heat to low, cover the pot, and simmer for 18 minutes, or until all of the water has been absorbed.
  • Let the rice rest for 5 minutes before fluffing it with a fork. This will help to prevent the rice from sticking together.
  • Serve the rice immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

Jerk chicken and pineapple rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The jerk chicken is flavorful and moist, while the pineapple rice is sweet and tangy. This dish is sure to be a hit with your family and friends.

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