Jerk Chicken with Grilled Pineapple Salsa

Traditional jerk recipes have you marinate the meat for a day or more. This dish lends huge flavor to the chicken with just an hour-long marinade. Ernie likes this as a sandwich.

Recipe Time

Hands On: 37 Minutes
Total: 1 Hour, 57 Minutes

Ingredients

  • 1 1/3 cups sliced green onions, divided
  • 3 tablespoons fresh lime juice, divided
  • 2 1/2 tablespoons olive oil, divided
  • 2 tablespoons dark brown sugar
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon lower-sodium soy sauce
  • 1 tablespoon minced peeled fresh ginger
  • 1 1/4 teaspoons ground allspice
  • 1/2 teaspoon freshly ground black pepper
  • 3 garlic cloves, crushed
  • 2 bay leaves, finely crumbled
  • 1 small habanero pepper, chopped
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 (1-inch) slices fresh pineapple
  • Cooking spray
  • 1/2 cup diced red bell pepper
  • 3/4 teaspoon kosher salt, divided

Preparation

  1. Place 1 cup sliced onions, 2 tablespoons lime juice, 2 tablespoons olive oil, sugar, and next 8 ingredients (through habanero pepper) in a mini food processor; process until almost smooth. Pour mixture into a large zip-top plastic bag. Add chicken to bag; seal bag. Marinate in refrigerator 1 hour, turning occasionally.
  2. Preheat grill to medium-high heat.
  3. Remove chicken from bag; discard marinade. Let chicken stand at room temperature 20 minutes.
  4. Place pineapple on grill rack coated with cooking spray; grill pineapple 6 minutes, turning once. Cool 5 minutes. Chop pineapple; place in a medium bowl. Add remaining 1/3 cup onions, remaining 1 tablespoon lime juice, remaining 1 1/2 teaspoons oil, bell pepper, and 1/4 teaspoon salt; toss to combine.
  5. Sprinkle chicken with remaining 1/2 teaspoon salt. Place chicken on grill rack; grill chicken 5 minutes on each side or until done. Remove chicken from grill; let stand 5 minutes. Cut chicken into slices. Serve with pineapple salsa.

Nutritional Information

Amount per serving

  • Calories: 268
  • Fat: 8.1g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.1g
  • Protein: 37g
  • Carbohydrate: 11g
  • Fiber: 2g
  • Cholesterol: 109mg
  • Iron: 1mg
  • Sodium: 595mg
  • Calcium: 33mg

Recipe from Cooking Light

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