Caribbean Jerk Chicken - Rachael Ray Every Day

Caribbean Jerk Chicken

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caribbean jerk chicken
  • 4Servings

Ingredients

  • 1 cup chopped fresh pineapple
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 4 whole Roasted Chicken Thighs, thawed
  • 1 teaspoon jerk seasoning
  • 4 cups Green Pilaf, thawed

Preparation

In a small bowl, toss the pineapple, onion and cilantro; season with salt and pepper. Season the chicken with 1/2 tsp. jerk seasoning. In a large nonstick skillet, cook the chicken over medium-high, turning once, until the skin is crispy and the chicken is heated through, about 5 minutes. In a medium skillet with a lid, mix the pilaf with 1 tbsp. water and the remaining 1/2 tsp. jerk seasoning. Cook over low, covered, stirring once, until heated through, about 3 minutes. Top the pilaf with the chicken and the pineapple mixture.