Jerk Chicken with Forbidden Rice and Pineapple Chutney


Jerk Chicken with Forbidden Rice and Pineapple Chutney

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What a fun and healthy dish to serve to you friends and family. The balance of the spice of the jerk chicken with the pineapple chutney makes a fun and flavorful dish to enjoy all year long.

Serves 4


  • 2 lbs chicken tenderloins
  • 4 fresh scallions, white and light green parts, minced
  • 8 cloves garlic, minced
  • 2 chili peppers, stemmed and chopped
  • 4 tbsp soy sauce
  • 2 tsp oil
  • 1 whole lime, juiced
  • 4 tbsp light brown sugar
  • 4 tsp Jamaican allspice
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 2 tsp ground nutmeg
  • 1 tsp ground cloves
  • 2 tbsp dried thyme
  • 2 tsp black pepper
  • 4 tsp salt


  1. Toss chopped scallions, 8 cloves of garlic and 2 de-seeded peppers in a bowl big enough to hold the chicken.
  2. Into the same bowl, stir in brown sugar, all of the spices, dried thyme, soy sauce, oil, lime juice, salt and pepper.
  3. Add the chicken pieces and toss together until fully coated in the marinade mixture. Cover bowl with plastic wrap and marinate the chicken in the fridge for at least 3 hours or overnight.
  4. When ready to cook, heat oven to 350°F and bake chicken for 12-18 minutes on a sheet pan covered with foil or until internal temp is 155°

Black Rice


  • 1 tbsp oil
  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • 1 cup Black rice
  • ¾ cup chicken stock
  • 1 cup water
  • 1 tsp salt
  • 1 red pepper, diced


  1. Add oil in a small saucepan over medium heat.
  2. Stir in chopped shallot and garlic, cook until soft, about 3 minutes.
  3. Stir in rice then pour in the stock and water.
  4. Add salt.
  5. Bring to a boil, and then reduce heat to medium-low. Cover and simmer until the liquid has been absorbed and rice is tender, about 18 minutes. Fluff rice, add in diced red pepper and serve.

Pineapple Chutney

1 onion, diced
2 tablespoons, ginger diced small
6 jalapenos, diced
1T ground cumin
1/2 c rum
1 pineapple- diced
juice of 1.2 fresh lime
1/2 cup raw sugar
1/4 cup cilantro chopped
Salt and freshly ground pepper

In saucepan over medium heat, saute onions, ginger, jalapenos, and ground cumin for 6 minutes. Then add rum.

Cook until almost all of the liquid has evaporated then add pineapple, lime juice and sugar.

Bring to a simmer and turn off the heat. Add fresh cilantro, salt and freshly ground pepper to taste.

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