Best 5 Jerk Chicken With Pineapple Cilantro Rice Recipes

Tantalize your taste buds with the irresistible flavors of Jamaican jerk chicken, masterfully paired with fluffy pineapple cilantro rice. This culinary journey begins with a flavorful marinade, infusing the chicken with a harmonious blend of aromatic spices, including thyme, habanero peppers, and the warmth of allspice. As the chicken roasts to tender perfection, its succulent juices mingle with the vibrant marinade, creating a delectable symphony of flavors.

Complementing the savory chicken is the vibrant pineapple cilantro rice, a delightful fusion of textures and tastes. Succulent pineapple chunks add a burst of tropical sweetness, while fresh cilantro infuses the rice with a refreshing herbal essence. This tantalizing side dish perfectly balances the richness of the jerk chicken, making each bite an unforgettable experience.

As you explore the depths of this culinary adventure, you'll also discover a treasure trove of additional recipes that will elevate your cooking repertoire. Dive into the secrets of Jamaican jerk sauce, a versatile condiment that adds a fiery kick to any dish. Learn the art of creating aromatic Jamaican rice and peas, a classic side dish bursting with savory flavors. And for those with a sweet tooth, indulge in the delightful pineapple upside-down cake, a timeless dessert that brings a touch of sunshine to any occasion.

Let's cook with our recipes!

CARIBBEAN CHICKEN WITH PINEAPPLE-CILANTRO RICE

Caribbean Chicken with Pineapple-Cilantro Rice image

For something a little more light and fun, but still pretty easy.

Provided by KyleeJo06

Categories World Cuisine Recipes Latin American Caribbean

Time 50m

Yield 4

Number Of Ingredients 16

Ingredients

1 tablespoon light brown sugar
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon garlic salt
1 teaspoon paprika
½ teaspoon chili powder
½ teaspoon ground nutmeg
4 skinless, boneless chicken breast halves
1 cup uncooked white rice
1 ½ cups water
1 (8 ounce) can sliced pineapple in juice, drained - divided
2 tablespoons chopped fresh cilantro
1 teaspoon olive oil
1 pinch garlic salt
1 pinch ground black pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix together the light brown sugar, 1 teaspoon of black pepper, thyme, cumin, 1 teaspoon of garlic salt, paprika, chili powder, and nutmeg in a bowl until thoroughly combined. Rub both sides of chicken breasts with the spice mixture, and place into a 9x9-inch baking dish. Sprinkle any remaining seasoning mix on top of chicken, if desired.
Bake in the preheated oven until the chicken is lightly browned, no longer pink inside, and the juices run clear, about 30 minutes. An instant-read meat thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
While chicken is baking, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
Chop half the pineapple slices. Mix the chopped pineapple, cilantro, and olive oil into the cooked rice, and season to taste with a pinch or two of garlic salt and black pepper. Fluff the rice up with a fork, and transfer to a serving platter. Serve with the baked chicken, topped with remaining pineapple slices.

Nutrition Facts : Calories 366.9 calories, Carbohydrate 51 g, Cholesterol 67.2 mg, Fat 4.8 g, Fiber 1.9 g, Protein 28.5 g, SaturatedFat 1.2 g, Sodium 606.1 mg, Sugar 11.7 g

JERK CHICKEN WITH PINEAPPLE-CILANTRO RICE

Jerk Chicken with Pineapple-Cilantro Rice image

Jerk chicken is seasoned with a mixture of thyme, cumin, red-pepper flakes, and garlic. Cool pineapple-cilantro rice balances the chicken's heat.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 18

Ingredients

2 teaspoons coarse salt
1 1/4 teaspoons freshly ground black pepper
2 teaspoons dried thyme
2 teaspoons ground cumin
1/2 teaspoon crushed red-pepper flakes
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground allspice
1/4 cup light-brown sugar, packed
3 whole boneless skinless chicken breasts, split
2 cups uncooked basmati rice
1 pineapple, peeled, cored, and cut into 1/2-inch cubes
1/2 cup fresh cilantro leaves, coarsely chopped
1 red bell pepper, seeded and cut into 1/4-inch dice
1 1/2 teaspoons extra-virgin olive oil
1 lime, cut into wedges, for garnish

Steps:

In a small bowl, combine 1 1/2 teaspoonssalt, 1 teaspoon pepper, thyme, cumin, redpepper, garlic powder, paprika, cloves,nutmeg, allspice, and light-brown sugar.Set spice mixture aside.
Place 2 chicken breasts between layers ofplastic wrap. Pound chicken to a 1/2-inchthickness. Transfer to a glass baking dish,and repeat with remaining breasts. With allthe spice mixture, rub breasts on both sides.Cover with plastic wrap; chill 30 minutes.
Bring a medium saucepan of water to aboil. Stir in the rice, and reduce to a simmer.Cook until rice is tender but still firm, 10 to 12 minutes. Drain; rinse with cool water. Transfer to a bowl, and stir in the pineapple,cilantro, bell pepper, and olive oil. Seasonwith remaining 1/2 teaspoon salt and 1/4 teaspoonblack pepper. Cover, and chill.
Heat a grill or heavy grill pan over medium-high heat. Cook the chicken untilit is browned on both sides and cookedthrough, 4 to 5 minutes on each side.Serve with the cooled pineapple rice andlime wedges.

Nutrition Facts : Calories 301 g, Cholesterol 73 g, Fat 4 g, Fiber 2 g, Protein 29 g, Sodium 444 g

PINEAPPLE JERK CHICKEN

Pineapple Jerk Chicken image

Canned pineapple is harvested and packed at its peak of ripeness, making the can one of the best ways to deliver the fruit from its source to your table.

Provided by Cans Get You Cooking®

Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup uncooked long-grain rice
1 pound boneless skinless chicken breasts, cut into 1/2- to 3/4-inch pieces
1 teaspoon Jamaican jerk seasoning blend
1 tablespoon vegetable oil
1 medium onion, diced
1 (20 ounce) can pineapple chunks, drained
1 (15 ounce) can black beans, drained and rinsed
1 (4.5 ounce) can chopped green chilies
½ cup jerk marinade

Steps:

Prepare rice as label directs.
Meanwhile, sprinkle chicken with jerk seasoning. In 12-inch skillet over medium-high heat, in hot oil, cook chicken pieces until browned on all sides, about 5 minutes. With slotted spoon, remove chicken to plate.
In drippings remaining in skillet over medium heat, cook onion, about 5 minutes. Add chicken pieces, pineapple chunks, black beans, green chilies and jerk marinade. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 8 to 10 minutes until chicken is tender, stirring occasionally.
Serve jerk chicken mixture over rice.

Nutrition Facts : Calories 375.9 calories, Carbohydrate 60.7 g, Cholesterol 39 mg, Fat 4.3 g, Fiber 6.7 g, Protein 22 g, SaturatedFat 0.9 g, Sodium 1204 mg, Sugar 20.4 g

CARIBBEAN JERK CHICKEN WITH PINEAPPLE-CILANTRO RICE

Caribbean Jerk Chicken With Pineapple-Cilantro Rice image

This spicy chicken dish will take you right back to islands! The heat of the jerk seasoning is complemented by the fresh, light flavors in the rice dish, served cold. Chill some Red Stripe or throw some rum in the blender and you've got the perfect simple barbeque! The jerk seasoning (minus the brown sugar) can be doubled and the excess stored in an airtight jar for another use.

Provided by TinyBubbles

Categories Chicken

Time 1h

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 24

Ingredients

2 teaspoons coarse salt
1 1/4 teaspoons black pepper, fresh ground
2 teaspoons dried thyme
2 teaspoons ground cumin
1/2 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 cup brown sugar, packed
1 teaspoon minced garlic
1 tablespoon scallion, chopped
2 teaspoons hot sauce
4 chicken breasts, boneless and skinless, pounded to 1/2 inch thickness
2 cups basmati rice, uncooked
6 cups water
1 whole pineapple, peeled, cored and cubed
1/2 cup fresh cilantro, chopped
1 red pepper, diced
1 cup frozen peas, thawed
1 1/2 teaspoons olive oil
1/2 lime, to squeeze over rice before serving
1 lime, cut into wedges (for garnish)

Steps:

Combine Jerk seasoning with brown sugar, garlic, scallions, and hot sauce to make a paste. Rub on both sides of each breast and wrap or cover for at least 30 minutes, but up to two hours.
Bring water to a boil and cook rice for 10-12 minutes, until tender, but still firm. Drain, and rinse with cool water.
Transfer to a bowl and stir in pineapple, cilantro, red pepper, peas, and olive oil. Season with 1/2 tsp salt and fresh ground pepper. Cover and chill.
Heat grill to med-high. Cook chicken until browned on both sides and cooked through, about 4 minutes each side.
Squeeze half lime over chilled rice, cut chicken into strips, and serve.
Garnish with more fresh cilantro and lime wedges.

Nutrition Facts : Calories 775, Fat 18.8, SaturatedFat 4.8, Cholesterol 92.8, Sodium 1382.8, Carbohydrate 112.2, Fiber 8.9, Sugar 29, Protein 41.3

PINEAPPLE JERK CHICKEN AND RICE

Pineapple Jerk Chicken and Rice image

The is a great chicken and rice dish that comes together very quicky. The recipe idea came from Rachel Ray, I made a few changes for our tastes.

Provided by JulieCHopp

Categories Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons extra virgin olive oil
1 onion, chopped
1 yellow pepper, chopped
1 red pepper, chopped
1 orange bell pepper, chopped
1 serrano pepper, chopped
4 boneless skinless chicken breasts, cut into 2-inch pieces
3 cups pineapple, fresh cut into 3/4 inch chunks
12 ounces Caribbean jerk marinade, brand of your choice
15 ounces black beans, rinsed
1/2 cup cilantro, chopped

Steps:

Add marinade and chicken pieces together in a ziplock bag and let marinate for at least 1 hour.
In a large skillet heat 2 TBS oil over medium heat. Add the onion, and all peppers and cook until until onions begin to brown, about 10 minutes. Using a slotted spoon transfer to a bowl.
Use same skillet and increase heat to med-high. Add chicken pieces, discarding any left over marinade, and cook until browned, 5 - 7 minutes. Add the pineapple, pepper/onion mixture and black beans and simmer just until heated through 2 - 3 minutes. Add cilantro, cook about 1 more minute.
Serve over rice.

Tips:

Use bone-in, skin-on chicken thighs: This will give your jerk chicken the most flavor.
Make sure to marinate the chicken for at least 30 minutes, or up to overnight: This will allow the jerk seasoning to penetrate the chicken and give it a delicious flavor.
Don't be afraid to adjust the heat level of the jerk seasoning: If you like it spicy, add more scotch bonnet peppers. If you prefer a milder flavor, use fewer peppers.
Cook the chicken over medium heat: This will help prevent the chicken from drying out.
Serve the jerk chicken with pineapple cilantro rice: This is a delicious and easy side dish that will complement the jerk chicken perfectly.

Conclusion:

This jerk chicken with pineapple cilantro rice is a delicious and easy-to-make dish that is perfect for any occasion. The jerk seasoning gives the chicken a bold and flavorful taste, while the pineapple cilantro rice adds a sweet and refreshing touch. This dish is sure to be a hit with your family and friends.