Chicken with Jerk Sauce and Cool Pineapple Salsa

Name: Chicken with Jerk Sauce and Cool Pineapple Salsa
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoon allspice; 1 Scotch bonnet or habanero chile pepper, seeded and finely minced (wear gloves when handling); 79 milliliters finely diced, seeded English cucumber; 1 teaspoon grated fresh ginger, or 1/4 teaspoon ground; 1 Tbsp chopped fresh mint leaves; 2 teaspoons fresh thyme or 1/2 teaspoon dried; 1 clove garlic, minced; 1 Tbsp honey; 1 Tbsp lime juice; 2 Tbsps lime juice; 118 milliliters low-sodium chicken broth; 2 Tbsps reduced-sodium soy sauce; 4 teaspoons olive oil, divided; 237 milliliters finely diced pineapple; 237 milliliters chopped scallions (about 6 scallions); 4 skinless, boneless chicken breast halves, about 5 ounces each, pounded to 1/2-inch thick

The recipe Chicken with Jerk Sauce and Cool Pineapple Salsa could satisfy your Mexican craving in around 40 minutes. Watching your figure? This gluten free and dairy free recipe has 229 calories, 26g of protein, and 7g of fat per serving. This recipe serves 4. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up allspice, mint leaves, honey, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. It works well as a reasonably priced main course.

Instructions

In a small bowl whisk together the honey and the lime juice.

Ingredients you will need

Lime Juice

Honey

Equipment you will use

Whisk

Bowl

Combine the pineapple, cucumber and mint in a medium bowl, pour the dressing over and toss to combine. Set aside.

Ingredients you will need

Pineapple

Cucumber

Mint

Equipment you will use

Bowl

Heat 2 teaspoons of olive oil in a large skillet over a medium-high heat.

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Olive Oil

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Frying Pan

Add the chicken breasts and cook for about 4 minutes on each side, or until browned and cooked through.

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Chicken Breast

Transfer the chicken to a plate and cover with foil to keep warm.

Ingredients you will need

Whole Chicken

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Aluminum Foil

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.

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Green Onions

Allspice

Garlic

Ginger

Pepper

Thyme

Cooking Oil

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Frying Pan

Add the chicken broth and soy sauce and cook until liquid is reduced by half, about 3 minutes. Stir in the lime juice.

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Chicken Broth

Lime Juice

Soy Sauce

Put the chicken back in the pan and coat well with the sauce.

Ingredients you will need

Whole Chicken

Sauce

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Frying Pan

Serve with the pineapple salsa.

Ingredients you will need

Pineapple

Salsa

Equipment

Ingredients

Servings:

1teaspoon

allspice 1

Scotch bonnet or habanero chile pepper, seeded and finely minced (wear gloves when handling)79milliliters

finely diced, seeded English cucumber 1teaspoon

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

chopped fresh mint leaves 2teaspoons

fresh thyme or 1/2 teaspoon dried 1clove

garlic, minced 1Tbsp

honey 1Tbsp

lime juice 2Tbsps

lime juice 118milliliters

low-sodium chicken broth 2Tbsps

reduced-sodium soy sauce 4teaspoons

olive oil, divided 237milliliters

finely diced pineapple 237milliliters

chopped scallions (about 6 scallions)4

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

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Drappier Brut Nature André & Michel Pinot Noir Zero Dosage with a 4.4 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.