CARIBBEAN JERK CHICKEN WITH PINEAPPLE SALSA

Ingredients

Chicken

  • 4 Skinless chicken breasts pounded to an even 1/2 inch thickness (or slice large breasts in half lengthwise).
  • Steamed white rice for serving (optional)

Chicken Marinade

  • 1/3 cup Olive Oil
  • 2-3 Tbsp Lime Juice
  • 2 tsp Minced Garlic
  • 2 Tbsp D’Natural Organic Coconut Sweet Sauce
  • 1 tsp Onion Powder
  • ½ tsp Nutmeg
  • 3 tsp All spice
  • 1 Tbsp Honey
  • ½ tsp Crushed red pepper flakes

Pineapple Salsa

  • 1 cup Diced Pineapple
  • ½ Onion (Diced) Handful Cilantro, roughly chopped
  • 1 Jalapeño, diced (optional)
  • 1 Lime (juiced)
  • 2 tsp Honey
  • Salt to taste

Directions

  1. Marinate the Chicken: In a medium bowl, stir together all marinade ingredients, including the D’Natural Organic Sweet Sauce. Add the chicken, toss to coat, cover, and chill for 30 minutes.
  2. Prepare the Pineapple Salsa: While the chicken is marinating, combine all the salsa ingredients in a bowl and toss to combine.
  3. Optional: blend in a blender or food processor for a smoother texture. Chill until ready to use.
  4. Cook the Chicken: Use tongs to transfer the marinated chicken to a preheated grill or skillet over medium heat (discard the marinade). Cook for 6-8 minutes on each side until cooked through.
  5. Serve: Serve the grilled chicken with the pineapple salsa on top, with steamed white rice on the side if desired.
  6. Notes: If you have large chicken breasts, you can either pound them to 1/2-inch thickness or slice them in half lengthwise.