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5 from 1 vote

Jerk Chicken with Fired Rice and Grilled Pineapple Salsa

This is SO good. The chicken is covered in the a spicy sweet jerk sauce. It's pretty much a jerk BBQ sauce and it's lick the spoon good. 
Prep Time10 mins
Cook Time15 mins
Refrigerate20 mins
Total Time45 mins
Course: Main Course
Cuisine: American, jamaican
Keyword: chicken, jerk chicken
Servings: 6 Servings
Calories: 382kcal
Author: halfbakedharvest

Ingredients

  • 1 pound boneless skinless chicken breast cut into tenders or strips
  • 3 tablespoons peanut oil divided
  • 1/4 cup ketchup preferably organic
  • 1/2 cup + 1 tablespoon soy sauce divided
  • 2 tablespoons orange juice
  • 1 tablespoon vinegar
  • 1 tablespoon molasses
  • 3 teaspoons curry powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon freshly grated ginger
  • 1 clove garlic minced or grated
  • 3 cups cooked white rice cold
  • 1 orange pepper sliced
  • 1 banana pepper sliced
  • 1 tablespoon soy sauce

Grilled Pineapple Salsa

  • 1 pineapple peeled and cut into sticks
  • 1/4 red onion finely chopped
  • 1 pint cherry tomatoes sliced
  • 1 leave jalapeño seeded and diced (if you like a little heat some of the seeds)
  • 1 clove garlic grated
  • 1 teaspoon freshly grated ginger.
  • 1/2 lime juice
  • pinch of salt or to taste

Instructions

  • In a glass measuring cup or bowl combine the ketchup, soy sauce, orange juice, vinegar, molasses, curry powder, cayenne pepper, ginger and garlic. Whisk to combine.
  • Add the chicken to a medium size bowl and toss with about 1/4 cup of the sauce. Place in the fridge for 20-30 minutes while you prep the veggies and make the salsa. Reserve the remaining sauce for later.
  • Heat a large skillet over high heat. When hot add a tablespoon of peanut oil. Carefully add the chicken and its marinade, cook for about 2 minutes per side or until the chicken gets a nice caramalized crust. Remove from the pan.
  • Add a tablespoon of peanut oil and the red pepper, orange pepper and banana pepper. Stir-fry for 2 to 3 minutes. Remove from the pan.
  • Add the last tablespoon of peanut oil and the rice. Stir fry until heated through, about 4 minutes. Add 1 tablespoon of soy sauce and about 1 tablespoon of the reserved jerk sauce. Stir to combine and the add the peppers back in.
  • To serve place a serving of the pepper fried rice on a plate and top with the chicken. Drizzle the chicken with the remaining jerk sauce, if desired, and then top the chicken with the grilled pineapple salsa.
  • To make the salsa. Grill or broil the pineapple until charred. Allow to cool and chop into chunks. In a medium size bowl toss the grilled pineapple, red onion, tomatoes, jalapeño, garlic, ginger, lime juice and salt. Toss well and taste. Add more salt if need. Serve over the chicken and rice.

Nutrition

Serving: 4g | Calories: 382kcal | Carbohydrates: 55g | Protein: 22g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 553mg | Potassium: 846mg | Fiber: 4g | Sugar: 23g | Vitamin A: 1225IU | Vitamin C: 123.4mg | Calcium: 57mg | Iron: 2.6mg