Home > Worldwide Recipes > The Caribbean > Main Course > Jamaican Jerk Chicken With Pineapple Salsa
Jamaican Jerk Chicken With Pineapple Salsa
Ingredients
1 cup couscous
1 tablespoon vegetable oil
4 boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon black pepper freshly ground
½ cup chicken broth
2 tablespoons jamaican jerk sauce
3 green onions, Sliced
PINEAPPLE SALSA:
8 oz pineapple freshly cut
1 red pepper, diced
½ cup mango chutney
¼ cup fresh cilantro, chopped
Details
Serves: 4
Method
Cook couscous according to package directions. Meanwhile, heat oil in a large skillet over medium-high heat. Sprinkle both sides of chicken with salt and pepper. Add to skillet and cook until firm, 4 to 5 minutes per side.
Transfer cooked chicken to serving plate; keep warm. Add chicken broth and jerk sauce to skillet and bring to boil; boil 1 minute. Pour over chicken. Sprinkle with green onions. Serve with couscous, Pineapple Salsa and lime wedges.
Pineapple salsa: While the chicken is cooking, combine pineapple, red pepper, chutney and cilantro in bowl. Stir to combine. makes 4 cups.
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