Chicken With Jerk Sauce and Cool Pineapple Salsa

Total Time
1hr
Prep 30 mins
Cook 30 mins

This is from Ellie Krieger. For those who don't like heat, you can substitute jalapeno or bell pepper for the scotch bonnet. I used a regular cucumber when I made this, and it came out fine. I also don't like mint, so I left that out.

Ingredients Nutrition

Directions

  1. In a small bowl whisk together honey and lime juice.
  2. Combine pineapple, cucumber and mint in a medium bowl, pour the dressing over and toss to combine. Set aside.
  3. Heat 2 teaspoons of olive oil in a large skillet over a medium-high heat.
  4. Add the chicken breasts and cook for about 10 minutes on each side, or until browned and cooked through.
  5. Transfer the chicken to a plate and cover with foil to keep warm.
  6. Add the remaining 2 teaspoons of oil to the pan.
  7. Stir in the scallions, pepper, garlic, ginger, allspice, and thyme. Cook for 3 minutes over a medium heat.
  8. Add the chicken broth and soy sauce and cook until liquid is reduced by half, about 3 minutes.
  9. Stir in the lime juice. Put the chicken back in the pan and coat well with the sauce.
  10. Serve with the pineapple salsa.