Jamaican Jerk Chicken with Pineapple Salsa

Jamaican Jerk Chicken with Pineapple Salsa
Recipe type: Poultry
Serves: 4
  • 1 Cup couscous
  • 1 Tablespoon vegetable oil
  • 4 boneless skinless chicken breasts
  • salt
  • black pepper - freshly ground
  • 1/2 Cup chicken broth
  • 2 Tablespoons Jamaican jerk sauce
  • 3 green onions - sliced
  • Pineapple Salsa:
  • 8 ounces pineapple - fresh cut
  • 1 red pepper - diced
  • 1/2 Cup chutney - mango
  • 1/4 Cup fresh cilantro - chopped
  1. Cook couscous according to package directions.
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Sprinkle both sides of chicken with salt and pepper. Add to skillet and cook until firm, 4 to 5 minutes per side.
  3. Transfer cooked chicken to serving plate; keep warm. Add chicken broth and jerk sauce to skillet and bring to boil; boil 1 minute. Pour over chicken. Sprinkle with green onions. Serve with couscous, Pineapple Salsa and lime wedges.
  4. PINEAPPLE SALSA: While chicken is cooking, combine pineapple, red pepper, chutney and cilantro in bowl. Stir to combine. makes 4 cups.
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