Recipe of the Week: Jamaican Jerk Pineapple Chicken

Need a summer dish to wow your dinner guests? This is it. Please palates while making the most of the summer grilling season with this simple and delicious Jamaican Jerk Pineapple Chicken dish by blogger, entrepreneur and cookbook author Sarah Adler of Simply Real Health. 

The blend of flavors is sure to bring exotic tropical tastes to your meal, even if you’re just dining in the backyard.

Jamaican Jerk Pineapple Chicken

Makes approximately 4 servings

Ingredients:

4 organic chicken breasts

1 can crushed pineapple or ½ fresh pineapple, cubed

Spice Rub:

1 teaspoon allspice

1 teaspoon cumin

1 teaspoon cinnamon

½ teaspoon thyme

½ teaspoon cayenne pepper

½ teaspoon sea salt

½ teaspoon pepper

Directions:

1. Mix all spice rub ingredients together in a small bowl. Add in 3 tablespoons of olive oil, and mix well to combine.

2. Rinse chicken breasts, and lightly pat dry with a paper towel. Rub each breast with the spice sauce, or add all ingredients to a plastic bag to let marinate for at least 30 minutes and up to 24 hours before serving.

3. Grill or cook on the stovetop over medium heat.

Notes: Feel free to add in other veggies to grill or roast to round out this meal. Asparagus, green beans, peppers, green onions, carrots and sweet potatoes would all work great in this recipe on the grill. The jerk seasoning also makes a great rub for pork, steak, fish and seafood. Marinade can be prepared up to 24 hours in advance.