Caribbean Jerk Chicken

caribbean jerk chicken
  • 4Servings


  • 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


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.