Pineapple Jerk Grilled Chicken with Coconut Rice

• 1/2 cup pineapple juice
• 1/4 cup soy sauce
• 2 tbsp jerk seasoning
• 1 tbsp olive oil
• 4 boneless skinless chicken breasts
• 1 cup jasmine rice
• 1 13.5-ounce can coconut milk
• 1/2 cup water
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 pineapple, sliced into rings

Steps

1. 1 In a bowl, mix pineapple juice, soy sauce, jerk seasoning, and olive oil to create the marinade.
2. 2 Add chicken breasts to the marinade, cover, and refrigerate for at least 30 minutes.
3. 3 Meanwhile, combine rice, coconut milk, water, salt, and pepper in a pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
4. 4 Preheat grill to medium-high heat.
5. 5 Grill chicken for about 6 minutes per side, or until cooked through.
6. 6 During the last few minutes of grilling, add pineapple rings to the grill to caramelize.
7. 7 Fluff coconut rice with a fork.
8. 8 Serve chicken with grilled pineapple rings and a scoop of coconut rice.

Equipment

• Grill
• Medium saucepan
• Tongs
• Grilling basket (for pineapple)

Variations

• Substitute chicken thighs for breasts for a juicier option.
• Add diced bell peppers and onions to the rice for added texture.

Substitutions

• If jerk seasoning is unavailable, substitute with a mix of paprika, garlic powder, onion powder, and a dash of cayenne.

Pairings

• Grilled corn on the cob
• Mango salsa

Nutrition

Tips

• For extra flavor, marinate the chicken overnight.
• Ensure the grill is clean to prevent sticking and to achieve nice grill marks.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with a fresh avocado salad.
• Pair with a cold tropical beer or a glass of pineapple juice.

FAQ