Active: 20 minute Total: 20 minute
Jamaican jerk chicken is traditionally marinated at least overnight and then grilled low and slow for fall-apart tenderness. Here, we coat chicken in store-bought seasoning but cook it in a pan for a faster version. Searing pineapple caramelizes its natural sugars and releases some of its juices—making for a more flavorful salsa that plays beautifully with the seasoning on the chicken.
2 tablespoons canola or grapeseed oil, divided
3 slices fresh pineapple (½ inch thick)
1 pound chicken cutlets
1 ½ teaspoons jerk seasoning blend
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely diced red onion
1 teaspoon finely diced jalapeño pepper, seeded if desired
1 teaspoon grated lime zest
1 tablespoon lime juice
⅛ teaspoon salt
Heat 1 tablespoon oil in a large skillet or grill pan over medium-high heat. Add pineapple and cook, flipping once, until charred on both sides, about 5 minutes. Transfer to a clean cutting board.
Sprinkle chicken with jerk seasoning. Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add the chicken and cook, flipping once, until an instant-read thermometer inserted in the thickest part registers 165°F, 4 to 6 minutes. Transfer to the cutting board to rest.
Coarsely chop the pineapple. Combine with cilantro, onion, jalapeño, lime zest, lime juice and salt in a small bowl. Serve the chicken with the salsa.
Note: All these recipes can be found in Eaten Well Magazine.
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