Jamaican Jerk Chicken with Caramelized Pineapple Salsa

Ingredients

FOR THE JERK CHICKEN

FOR THE CARAMELIZED PINEAPPLE SALSA

FOR THE COCONUT QUINOA

Steps

1. Step 1

   Prepare the jerk marinade by combining chopped scallions, fresh thyme leaves, minced garlic, grated ginger, chopped scotch bonnet pepper, ground allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, and olive oil in a blender or food processor. Blend until smooth to form a thick, aromatic paste.

   • 4 stalksscallions, chopped
   • 2 tspfresh thyme leaves
   • 4 clovesgarlic cloves, minced
   • 1 tbspfresh ginger, grated
   • 1scotch bonnet pepper, seeded and chopped
   • 2 tspground allspice
   • 1 tspground cinnamon
   • ½ tspground nutmeg
   • 1 tbspbrown sugar
   • 2 tbspsoy sauce
   • 2 tbspfresh lime juice
   • 2 tbspolive oil

2. Step 2

   Place the chicken breasts in a shallow dish and coat them evenly with the jerk marinade. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight, to allow the flavors to deeply penetrate the meat.

   • 4 largeboneless skinless chicken breasts

3. Step 3

   Meanwhile, start the coconut quinoa by rinsing quinoa under cold water until clear. In a medium saucepan, combine the rinsed quinoa, coconut milk, 1 cup water, salt, and black pepper. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

   • 1 cupquinoa, rinsed
   • 1 cupwater
   • 1 cupcoconut milk (full fat)
   • ¾ tspsalt
   • ¼ tspfreshly ground black pepper

4. Step 4

   Prepare the caramelized pineapple salsa by heating olive oil in a skillet over medium-high heat. Add the diced pineapple and sprinkle with brown sugar. Cook, stirring occasionally, until the pineapple caramelizes and develops golden edges, about 6-8 minutes. Remove from heat and stir in diced red bell pepper, finely diced red onion, chopped cilantro, and fresh lime juice. Set aside to let flavors meld.

   • 2 cupspineapple, peeled and diced
   • 1 tbspolive oil
   • 1 tspbrown sugar
   • ½red bell pepper, diced
   • ¼red onion, finely diced
   • 2 tbspfresh cilantro, chopped
   • 1 tbspfresh lime juice

5. Step 5

   Heat a grill pan or outdoor grill to medium-high heat. Remove chicken from marinade, letting excess drip off. Grill chicken breasts for about 5-6 minutes per side, until nicely charred and internal temperature reaches 165°F. Let rest for 5 minutes before slicing.

   • 4 largeboneless skinless chicken breasts

6. Step 6

   To serve, spoon the coconut quinoa onto plates, top with sliced jerk chicken, and finish with generous spoonfuls of the caramelized pineapple salsa. Garnish with extra cilantro if desired for a fresh herbal note.

   • 1 cupquinoa, rinsed
   • 2 cupspineapple, peeled and diced
   • 2 tbspfresh cilantro, chopped