Chicken with Jerk Sauce and Cool Pineapple Salsa

Name: Chicken with Jerk Sauce and Cool Pineapple Salsa
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: caribbean
Ingredients: 1 tablespoon honey; 1 tablespoon lime juice; 1 cup finely diced pineapple; 1/3 cup finely diced, seeded English cucumber; 1 tablespoon chopped fresh mint leaves; 4 teaspoons olive oil, divided; 4 skinless, boneless chicken breast halves, about 5 ounces each, pounded to 1/2-inch thick; 1 cup chopped scallions (about 6 scallions); 1/2 Scotch bonnet or habanero chile pepper, seeded and finely minced (wear gloves when handling); 1 clove garlic, minced; 1 teaspoon grated fresh ginger, or 1/4 teaspoon ground; 1 teaspoon allspice; 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried; 1/2 cup low-sodium chicken broth; 2 tablespoons reduced-sodium soy sauce; 2 tablespoons lime juice

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Level: Intermediate
Total: 40 min

Prep: 25 min
Cook: 15 min

Yield: 4 servings

Level: Intermediate
Total: 40 min

Prep: 25 min
Cook: 15 min

Yield: 4 servings

Ingredients

For the salsa:

1 tablespoon honey

1 tablespoon lime juice

1 cup finely diced pineapple

1/3 cup finely diced, seeded English cucumber

1 tablespoon chopped fresh mint leaves

For the chicken:

4 teaspoons olive oil, divided

4 skinless, boneless chicken breast halves, about 5 ounces each, pounded to 1/2-inch thick

1 cup chopped scallions (about 6 scallions)

1/2 Scotch bonnet or habanero chile pepper, seeded and finely minced (wear gloves when handling)

1 clove garlic, minced

1 teaspoon grated fresh ginger, or 1/4 teaspoon ground

1 teaspoon allspice

1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried

1/2 cup low-sodium chicken broth

2 tablespoons reduced-sodium soy sauce

2 tablespoons lime juice

Directions

In a small bowl whisk together the honey and the lime juice. Combine the pineapple, cucumber and mint in a medium bowl, pour the dressing over and toss to combine. Set aside.
Heat 2 teaspoons of olive oil in a large skillet over a medium-high heat. Add the chicken breasts and cook for about 4 minutes on each side, or until browned and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
Add the remaining 2 teaspoons of oil to the pan. Stir in the scallions, pepper, garlic, ginger, allspice, and thyme. Cook for 30 seconds over a medium heat. Add the chicken broth and soy sauce and cook until liquid is reduced by half, about 3 minutes. Stir in the lime juice. Put the chicken back in the pan and coat well with the sauce.
Serve with the pineapple salsa.