Sweet & Tangy Jerk Chicken with Caramelized Pineapple

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I don't know what it is lately, but the only recipes I've made that have been worthy of blogging have been chicken recipes. So just be forewarned that in the next couple of weeks, there's going to be at least one chicken recipe per week until I get this backlog of them shared with you.

Although, it's not really a bad thing. Chicken is probably the most commonly cooked with protein the US and likely some other countries. It's so versatile, you can do so much with it, that it's really not surprising.


Sweet and Tangy Jerk Chicken with Caramelized Pineapple
Slightly Adapted from: Averie Cooks
Servings: 2
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Ingredients:
    • 2 boneless, skinless chicken breasts
    • 1 tbsp. olive oil 
    • 1/4 cup honey
    • 1/8 cup pineapple juice (from 16 oz. can pineapple rings)
    • 1 tbsp. apple cider vinegar 
    • 1 tbsp. lemon juice
    • 1 tbsp. brown sugar
    • 2 tbsp. jerk seasoning, divided
    • salt and pepper to taste
    • 6 pineapple rings, from can, drained
    • 1 tsp. coconut oil
    • pinch of salt 
Directions:
1. Combine the honey, pineapple juice, apple cider vinegar, lemon juice, brown sugar, and 1 tablespoon of jerk seasoning to a bowl. Stir to combine.
2. Season the chicken with the remaining tablespoon of jerk seasoning, salt and pepper, to taste.
3. Heat a skillet over medium heat and olive oil. Add the chicken to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked 3/4 of the way through.
4. Remove the chicken from the skillet and place on a plate.
5. Reduce the heat to medium-low and carefully pour in the sauce mixture. (It will bubble up) Once the bubbling has subsided, return the chicken to the skillet and cook for 10 minutes, flipping the chicken over every few minutes.
6. When the chicken has cooked through and the sauce has thickened and darkened, remove from the heat.
7. Meanwhile, melt 1 teaspoon coconut oil in a medium skillet over medium heat. Sprinkle the pineapple rings with a pinch of salt and place into the hot skillet, cooking for 1-2 minutes on each side or until the fruit has caramelized.



The original recipe calls for 2 tablespoons of jerk seasoning for 4 chicken breasts, but I taste tested the honey pineapple sauce and found it very sweet. I increased the jerk seasoning to take away from that sweetness and I think it worked well.


The rice I served with this was steamed and then had 1/2 tablespoon of jerk seasoning mixed in, along with a yellow and red bell pepper that was diced and sauteed in coconut oil. 

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