This vibrant Jamaican Jerk Chicken dish brings the bold, aromatic flavors of the Caribbean straight to your dinner table. The chicken is marinated in a spicy jerk sauce, then pan-seared to create a deliciously crispy exterior while keeping the meat juicy and tender inside. It is served alongside fluffy couscous and a refreshing pineapple salsa that offers a perfect balance of sweet, tangy, and fresh notes. The salsa, made with diced pineapple, red pepper, mango chutney, and cilantro, cuts through the heat of the jerk seasoning beautifully. This meal is ideal for weeknight dinners or casual gatherings, offering a complex flavor profile that is surprisingly easy to prepare. It pairs wonderfully with lime wedges for an extra zest.
Jamaican Jerk Chicken With Pineapple Salsa
Description
This vibrant Jamaican Jerk Chicken dish brings the bold, aromatic flavors of the Caribbean straight to your dinner table. The chicken is marinated in a spicy jerk sauce, then pan-seared to create a deliciously crispy exterior while keeping the meat juicy and tender inside. It is served alongside fluffy couscous and a refreshing pineapple salsa that offers a perfect balance of sweet, tangy, and fresh notes. The salsa, made with diced pineapple, red pepper, mango chutney, and cilantro, cuts through the heat of the jerk seasoning beautifully. This meal is ideal for weeknight dinners or casual gatherings, offering a complex flavor profile that is surprisingly easy to prepare. It pairs wonderfully with lime wedges for an extra zest.Ingredients
Directions
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Cook couscous according to package directions; fluff with a fork and set aside to keep warm.
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Pat chicken breasts dry and sprinkle both sides generously with salt and freshly ground black pepper.
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Heat vegetable oil in a large skillet over medium-high heat until shimmering.
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Place chicken in the skillet and cook for 4 to 5 minutes per side, or until firm and cooked through.
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Transfer cooked chicken to a serving plate and tent with foil to keep warm.
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Reduce heat to medium and add chicken broth and Jamaican jerk sauce to the same skillet.
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Bring the sauce to a boil and let it simmer for 1 minute to reduce slightly.
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Pour the jerk sauce over the chicken on the serving plate.
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While the chicken cooks, combine fresh pineapple, diced red pepper, mango chutney, and chopped cilantro in a bowl for the salsa.
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Stir the salsa ingredients gently to combine.
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Sprinkle sliced green onions over the sauced chicken.
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Serve the chicken alongside the fluffy couscous and fresh pineapple salsa, garnished with lime wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 339.4kcal
- % Daily Value *
- Total Fat 15.9g25%
- Saturated Fat 3.9g20%
- Cholesterol 89.0mg30%
- Sodium 85.6mg4%
- Total Carbohydrate 13.8g5%
- Dietary Fiber 1.3g6%
- Sugars 0.0g
- Protein 29.3g59%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftover chicken and salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet or microwave.
For a spicier kick, add a diced jalape&# 195;±o to the pineapple salsa. You can also grill the chicken outdoors for a smoky flavor.
Ensure your skillet is hot before adding the chicken to get a good sear. If using bone-in chicken, increase cooking time and ensure internal temperature reaches 165ðF (74ðC).
Fresh pineapple is preferred for the salsa, but canned pineapple drained well can be used in a pinch. Mango chutney adds a unique sweet-tangy depth that complements the jerk spice.
