| Level: | Easy |
| Total: | 24 min |
| Prep: | 10 min |
| Cook: | 14 min |
| Yield: | 4 servings |
Ingredients
- 4 (6-ounce) boneless, skinless chicken breasts
- 2 teaspoons extra-virgin olive oil
- 2 1/4 teaspoons salt-free Jamaican jerk seasoning, divided (recommended: The Spice Hunter)
- Salt
- 1 (20-ounce) can no-sugar added pineapple slices, in juice with juice reserved (recommended: Dole)
- 1 tablespoon brown sugar
Instructions
- Preheat grill or cast iron grill pan to medium-high heat.
- Remove any excess fat from chicken and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside.
- Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside.
- In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside.
- Just before grilling, oil grate. Place chicken breasts on grate and grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.
- Place pineapple slices on grate and grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through.
- Serve chicken breasts with pineapple slices and warm sauce.
- NOTE: Chicken may also be broiled 4 to 6 inches from heat source for 6 to 8 minutes per side. Broil pineapple 1 to 2 minutes per side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 346 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 1 g |
| Sugar | 26 g |
| Protein | 39 g |
| Cholesterol | 124 mg |
| Sodium | 738 mg |
Reviews
This has become a “go to” meal for my wife and I.
you should wash your meat first uggh!
I did a variation on the recipe. I rubbed the chicken with lime zest and used canola oil instead of olive oil. I let the rub marinade the chicken overnight. For the sauce, I added the juice of one lime to the pineapple juice. I also added a heaping teaspoon of Dijon mustard and a tablespoon of butter after the juice had reduced. Delicious!
Delicious!!
I made the whole meal on the episode and it’s so easy and delicious!! The black beans were a big hit and the dressing for the salad is a great one to keep on hand for any salad with fruit! Very yummy!
This was very tasty, loved the grilled pineapple with the jerk seasoning, husband loved it and said cook that any time you want. Thanks
I thought it was good!! i loved it- relatively simple to make! I cut down on the seasoning because I’m not into spicy spicy food, but it was still good! Family loved it!
This was outstanding! I made this whole meal for my boyfriend and he LOVED it! He would not stop talking about how great it was. After every bite he took he said “this is so amazing!” He said the best way he could explain the way the flavors tasted in his mouth would be to throw a bucket of water on the kitchen floor and watch the water spread out and cover every surface. We loved the way all the flavors complemented one another, the spicyness of the ckicken; the sweet pineapple; the fresh flavor of the cilantro and tomato in the beans; and the cool flavors of cucumbers and mangos in the salad. Together it really was an amazing meal Now I have another great meal to make my man happy, thank you Sandra.
I didn’t find any complexity to this dish at all. Just heat. Ruined my chicken.
I was surprised to see Rebeccas post because I came to my computer simply to say the same thing. We live in Florida, one of the only natural reefs left and think that diving for coral should be an arrestable offense. Please do not support those that sell coral. We need to perserve our reefs, not destroy them. We have enough to worry about with the recent doings of BP in the Gulf. I know this may not be the place to start a forum on these issues but shame on the Sandra for encouraging destroying what is so precious.