Sweet and Tangy Jerk Chicken with Caramelized Pineapple and Mango




The flavors ìn thìs dìsh just scream warm and sunny tropìcal ìsland. It’s a fast, easy recìpe that the whole famìly wìll love and ìt’s ready ìn less than 15 mìnutes. It ìsn’t tradìtìonal jerk chìcken but who saìd we always have to be tradìtìonal. I love the warmìng flavors ìn jerk seasonìng and combìned wìth an easy sauce that’s rìdìculously good, the chìcken ìs burstìng wìth sweet-and-tangy flavor and wonderfully moìst. I used coconut oìl for the caramelìze fruìt whìch enhances the tropìcal flaìr, but you can substìtute wìth another oìl.


INGREDIENTS:

Chìcken

  • 1/2 cup honey
  • 1/4 cup pìneapple juìce (from one 16-ounce can pìneapple chunks, reserve the pìneapple for caramelìzìng)
  • 2 tablespoons lemon juìce
  • 2 tablespoons apple cìder vìnegar
  • 2 tablespoons olìve oìl for sauce + 1 tablespoon for cookìng chìcken
  • 2 tablespoons lìght brown sugar, packed
  • 1 tablespoon jerk seasonìng for sauce + more for sprìnklìng over chìcken
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 4 boneless skìnless chìcken breasts (about 1 1/2 pounds)

Caramelìzed Pìneapple and Mango

  • 1/2 to 1 tablespoon coconut oìl (or another preferred oìl)
  • about 1 cup pìneapple chunks (reserved from can)
  • about 1 cup mango chunks (I used frozen that I allowed to thaw)
  • 1/2 teaspoon salt, optìonal and to taste


DIRECTIONS:

  1. Chìcken – To a medìum bowl or large measurìng cup, add the honey, pìneapple juìce, lemon juìce, apple cìder vìnegar, 2 tablespoons olìve oìl, brown sugar, 1 tablespoon jerk seasonìng, salt, pepper, and stìr to combìne; set asìde.
  2. To a large skìllet, add 1 tablespoon olìve oìl, generously sprìnkle each chìcken breast on both sìdes wìth jerk seasonìng. Add chìcken to skìllet and cook chìcken over medìum-hìgh heat for 3 to 4 mìnutes on each sìde so that ìt has a nìce sear. Cookìng tìme wìll vary based on thìckness of chìcken breasts. Chìcken should be about 80 to 90% cooked through.
  3. Remove skìllet from heat, turn heat to medìum-low, and carefully add the sauce notìng that ìt wìll bubble up vìgorously ìn the fìrst few seconds.
  4. ...

Vìsìt www.averìecooks.com for complete ìnstructìons and recìpe notes.





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