Jerk Chicken with Grilled Pineapple Salsa

  • Ready in 1h 57m

  • Serves 4

  • 325 calories

  • 13.14g carbs

The recipe Jerk Chicken with Grilled Pineapple Salsan is ready in roughly 1 hour and 57 minutes and is definitely a spectacular gluten free and dairy free option for lovers of Central American food. One serving contains 326 calories, 38g of protein, and 13g of fat. For $2.35 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive main course for The Fourth Of July. This recipe from My Recipes has 1 fans. A mixture of kosher salt, pepper, lime juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the black pepper you could follow this main course with the Dr. Pepper Cake with Flour Cooked Frosting as a dessert.

16 ingredients

  1. 2 bay leaves
  2. 1/2 tsps black pepper
  3. 2 tbsps dark brown sugar
  4. 1 tbsp fresh ginger
  5. 1 tbsp fresh thyme leaves
  6. 3 garlic cloves
  7. 1 cups green onions
  8. 1 tsps ground allspice
  9. 1 small habanero pepper
  10. 3/4 tsps kosher salt
  11. 3 tbsps lime juice
  12. 1 tbsp lower sodium soy sauce
  13. 3 tbsps olive oil
  14. 2 inch pineapple
  15. 1/2 cups red bell pepper
  16. 24 oz skinless boneless chicken breast halves

Instructions

  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.
  2. Pour mixture into a large zip-top plastic bag.
  3. Add chicken to bag; seal bag. Marinate in refrigerator 1 hour, turning occasionally.
  4. Preheat grill to medium-high heat.
  5. Remove chicken from bag; discard marinade.
  6. Let chicken stand at room temperature 20 minutes.
  7. 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.
  8. 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.
  9. Sprinkle chicken with remaining 1/2 teaspoon salt.
  10. Place chicken on grill rack; grill chicken 5 minutes on each side or until done.
  11. Remove chicken from grill; let stand 5 minutes.
  12. Cut chicken into slices.
  13. Serve with pineapple salsa.
Jerk Chicken with Grilled Pineapple Salsa

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