Caribbean Jerk Chicken With Pineapple-Cilantro Rice

"This spicy chicken dish will take you right back to islands! The heat of the jerk seasoning is complemented by the fresh, light flavors in the rice dish, served cold. Chill some Red Stripe or throw some rum in the blender and you've got the perfect simple barbeque! The jerk seasoning (minus the brown sugar) can be doubled and the excess stored in an airtight jar for another use."
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Ready In:




  • Combine Jerk seasoning with brown sugar, garlic, scallions, and hot sauce to make a paste. Rub on both sides of each breast and wrap or cover for at least 30 minutes, but up to two hours.
  • Bring water to a boil and cook rice for 10-12 minutes, until tender, but still firm. Drain, and rinse with cool water.
  • Transfer to a bowl and stir in pineapple, cilantro, red pepper, peas, and olive oil. Season with 1/2 tsp salt and fresh ground pepper. Cover and chill.
  • Heat grill to med-high. Cook chicken until browned on both sides and cooked through, about 4 minutes each side.
  • Squeeze half lime over chilled rice, cut chicken into strips, and serve.
  • Garnish with more fresh cilantro and lime wedges.

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  1. Mia 3
    Hi this really turned out better than I expected. I just omitted out the ground cloves , for my family doesn't really care for it, only I do. This is a receipe I plan on doing it again. Thanks so much for sharing.


I live in the Midwest with my husband, cat and two dogs in the 1890's home we have restored. Our favorite spot is the front porch on long summer Sundays, sipping wine and nibbling my latest creation. When not at home, we're off traveling the world, sampling wine and food wherever we go! <br>(although our list of want-to-go destinations still outnumbers the places we've been!) We love to entertain our friends and family and share good food, drink, and great conversation well into the night! <br> <br>I have run my own catering business for the last 8 years or so, and have also worked as an ESL tutor and 911 Dispatcher.
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