My Pappy loved spicy and sweet foods. I take after him in that way, but I take it further in that I like fruits in main dishes. Now I hope I didn’t lose too many of you by saying that, but I do like pineapple in a lot of things as a matter of fact, if you want to win me over, just say the words, “coconut” and “lime” and I’ll come running! Yep, I’m one of those people that like pork chops with apples, grilled peaches with anything and dare I say it, pineapple on my pizza….no, wait, don’t go. Stay with me for just a while. We can still be friends, after all, I like you even though you won’t eat pineapple on pizza!
Anyway, back to spicy. This is a very simplified way to have weeknight jerk chicken, without marinating it for 24 hours and you’ll still have some of the spice that makes this chicken kind of a jerk! Here I had boneless breasts on hand, but “use what you got”, but boneless is always gonna be quicker. And yes, the pineapple rice is for me. Later on, we’ll make real jerk chicken and blow the lid off your pot!
Quick Jerk Chicken (If making pineapple rice, make the rice first—recipe follows)
1 boneless chicken breast per person, or more if you got big eaters.
Caribbean Jerk Seasoning (if you don’t have, you can make your own as follows):
1 tsp. dried thyme
1/2 teaspoon all spice (or combo of cinnamon, nutmeg, and cloves)
1/4 teaspoon dried red pepper flakes, or to taste
Pinch of salt and pepper
Pound each chicken breast between two sheets of plastic wrap to flatten. Sprinkle both sides of each breast liberally with the jerk seasoning. Put a little oil/butter in your skillet. Cook on medium, turning once during cooking time, which should be about 10 minutes. Chicken is done when meat thermometer registers 165 degrees.
1 cup white long grain rice
1 and 1/4 cup water ( can also use 1/2 coconut milk—did I mention I love coconut?)
1 small can crushed (or 1/2 cup chopped fresh) pineapple with juice
1 teaspoon sugar
Pinch of salt
Cook the rice using either all water, or half water, half coconut milk til tender. Stir in pineapple and juice, sugar and the pinch of salt, mix thoroughly. Garnish with cilantro if desired, and oh yes, I desire! I’m serving mine here with sliced carrots, lightly steamed, then I like to add a good Tablespoon of butter and brown sugar.
This dinner is so good, it’ll take the paint completely off your barn!