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

Recipe courtesy of Ellie Krieger

Watch how to make this recipe.

Chicken with Jerk Sauce and Cool Pineapple Salsa

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Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Calories

265 calorie

Cholesterol

82 milligrams

Sodium

375 milligrams

Carbohydrates

15 grams

Protein

35 grams

Total: 40 min
Prep: 25 min
Cook: 15 min

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Calories

265 calorie

Cholesterol

82 milligrams

Sodium

375 milligrams

Carbohydrates

15 grams

Protein

35 grams

Total: 40 min
Prep: 25 min
Cook: 15 min

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.

Chicken with Jerk Sauce and Cool Pineapple Salsa

Chicken with Jerk Sauce and Cool Pineapple Salsa

For the salsa:

For the chicken:

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