Sweet plantains are the perfect accompaniment to juicy cuts of chicken rubbed with jerk seasoning then cooked to golden perfection. For a touch of heat, drizzle with a ginger pineapple sauce made with Scotch bonnet pepper – a celebrated Jamaican chile.
| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 4 6-ounce skinless, boneless chicken breasts
- Kosher salt
- 2 teaspoons jerk seasoning
- 1/4 cup vegetable oil
- 2 ripe plantains, peeled and sliced 1/2 inch thick
- 1 small red onion, thinly sliced
- 1 red bell pepper, diced
- 1 tablespoon minced peeled fresh ginger
- 1/2 Scotch bonnet chile pepper, halved lengthwise (remove seeds for less heat)
- 1/2 cup apple cider vinegar
- Heaping 1/3 cup pineapple preserves
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 200 degrees F. Season the chicken on both sides with salt and the jerk seasoning. Set aside while you cook the plantains.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the plantains in a single layer and cook until golden brown, about 3 minutes per side. Transfer to a baking sheet and season with salt. Keep warm in the oven.
- Add 1 tablespoon vegetable oil to the same skillet over medium heat. Add the chicken and cook until browned and cooked through, about 7 minutes per side. Transfer to a cutting board to rest.
- Add the remaining 1 tablespoon vegetable oil to the skillet and increase the heat to medium high. Add the red onion, bell pepper, ginger, chile and a pinch of salt. Cook, stirring, until the vegetables just start softening, about 2 minutes. Add 1/2 cup water, the vinegar, pineapple preserves and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer 3 minutes. Discard the chile and stir in 1 tablespoon cilantro.
- Slice the chicken and divide among plates along with the plantains. Spoon the vegetables over the chicken using a slotted spoon. Top with the remaining 1 tablespoon cilantro. Serve the pineapple sauce on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 594 |
| Total Fat | 19 g |
| Saturated Fat | 2 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 4 g |
| Sugar | 39 g |
| Protein | 41 g |
| Cholesterol | 124 mg |
| Sodium | 1003 mg |
| Serving Size | 1 of 4 servings |
| Calories | 594 |
| Total Fat | 19 g |
| Saturated Fat | 2 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 4 g |
| Sugar | 39 g |
| Protein | 41 g |
| Cholesterol | 124 mg |
| Sodium | 1003 mg |
Reviews
I cut a pineapple in half and scooped out the pine apple and served this with Caribbean rice and my entire family devoured it! Thank you! (I marinated the chicken, too)