Best Pineapple Jerk Chicken Recipe
Don’t you just love that feeling when you get home from the grocery and get everything put away? I always feel rich when I look in the pantry and all my shelves are as neatly stacked and full as a section at the grocery store. I especially like it when it’s cold and nasty and dark outside; I feel all Little House on the Prairie, tucked in cozy and warm with every provision we might need.
Right now as I’m writing, it’s spitting snow again and it is COLD out there. I’ve been puttzing in my nice warm kitchen this afternoon. I made Pineapple Jerk Chicken for our dinner—delicious! It’s got a nice kick to it that builds with each bite.
I found the recipe on AllRecipes.com. Since it’s National Canned Food Month, Cans Get You Cooking has teamed up with AllRecipes.com to feature some great food combos. I’m part of the Mom It Forward Blogger Network and I’m being compensated by Cans Get You Cooking for participating in this campaign, but I am no stranger to the AllRecipes.com site. It’s a great place for inspiration—I’ve found some favorite recipes there. I like seeing the reviews and reading comments about how people change things up.
You can do a recipe search on specific ingredients at the site, which I find helpful. If you keep a stocked pantry, or cantry as Cans Get You Cooking calls it, you’ve got a lot of options. No need to make an extra trip to the grocery store or resorting to takeout!
- 1 cup uncooked long-grain rice
- 1 pound boneless skinless chicken breasts, cut into 1/2- to 3/4-inch pieces
- 1 teaspoon Jamaican jerk seasoning blend
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 1 (20 ounce) can pineapple chunks, drained
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (4.5 ounce) can chopped green chilies
- 1/2 cup jerk marinade
- 1. Prepare rice as label directs.
- 2. Meanwhile, sprinkle chicken with jerk seasoning. In 12-inch skillet over medium-high heat, in hot oil, cook chicken pieces until browned on all sides, about 5 minutes. With slotted spoon, remove chicken to plate.
- 3. In drippings remaining in skillet over medium heat, cook onion, about 5 minutes. Add chicken pieces, pineapple chunks, black beans, green chilies and jerk marinade. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 8 to 10 minutes until chicken is tender, stirring occasionally.
- 4. Serve jerk chicken mixture over rice.
Bottom line? Canned foods help busy moms get home-cooked meals on the table more often. Aren’t you thankful you can stock up at the grocery and you don’t have to do all that canning yourself?!
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