Best 3 Jerk Chicken Pineapple Rice Recipes

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.

Let's cook with our 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

Ingredients

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

Ingredients

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

Ingredients

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.