Grilled Caribbean Jerk Chicken W/ Pineapple Reduction
This dish goes great with a salad in the summer. It sounds complicated and the flavors are complicated, but it is SO EASY!
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INGREDIENTS
Nutrition- caribbean jerk seasoning
- 1(20 ounce) can pineapple slices
- 1
- 2tablespoons vinegar
- 1⁄2cup coconut rum (I use Parrot Bay)
-
- 4
- 1teaspoon cilantro
- salt and pepper (to taste)
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DIRECTIONS
- Heat grill and spray with nonstick spray.
- Rub jerk seasoning into chicken.
- Grill chicken 8-12 minutes, or until cooked through.
- In a saucepan, pour juice from canned pineapple, rum and vinegar.
- Chop one slice of pineapple into very small pieces and add to the saucepan.
- Zest the lime into the pan.
- Simmer over medium - low heat until the liquid reduces by half.
- Add cilantro, butter, cayenne and salt and pepper to taste.
- simmer for a few minutes on low.
- place sliced pineapple on hot grill and cook 2-3 minutes per side--just enough to leave grill marks.
- serve chicken with pineapple on top and sauce poured over.
- Squeeze the juice of the lime over the dish.
- I like to serve it with a fresh summer salad--the sauce makes a nice dressing when cooled.
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