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.
- 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
- Toss chopped scallions, 8 cloves of garlic and 2 de-seeded peppers in a bowl big enough to hold the chicken.
- Into the same bowl, stir in brown sugar, all of the spices, dried thyme, soy sauce, oil, lime juice, salt and pepper.
- 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.
- 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°
- 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
- Add oil in a small saucepan over medium heat.
- Stir in chopped shallot and garlic, cook until soft, about 3 minutes.
- Stir in rice then pour in the stock and water.
- Add salt.
- 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.
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.
Read more at: http://www.foodnetwork.com/recipes/pineapple-chutney-recipe0.html?oc=linkback