Jerked Chicken, Pineapple, and Red Peppers
If you’ve never grilled fruit, you’re in for an easy treat! The grilling brings out the natural sweetness of the fruit and caramelizes it slightly.
Try peaches, nectarines…even mango! It’s delicious hot off the grill, at room temperature, or even chilled. It’s even great for dessert. For a milder dish, use one tablespoon of the jerk seasoning. If you like a bit more heat, go for the full two tablespoons.
Ingredients
Serves 4
- 4 (4-ounce) boneless, skinless chicken breasts, flattened to an even thickness
- 1–2 tablespoons jerk seasoning
- 1 fresh pineapple, peeled and cored
- 1 red bell pepper, cut into 1/2-inch-thick rings
- Salt and freshly ground black pepper
- 2 limes, divided use
- 4 teaspoons extra virgin olive oil
Cook’s Note: To save time, look for peeled and cored pineapple in the produce section of most major supermarkets.
Instructions
1. Sprinkle both sides of the chicken with the jerk seasoning. Let stand 10 minutes.
2. Meanwhile, heat a grill or grill pan to medium-high heat.
3. Cut the pineapple in half lengthwise and cut into eight wedges. Coat the pineapple wedges and bell pepper with cooking spray.
4. Grill pineapple and bell pepper for 12 to 14 minutes or until tender, turning occasionally.
5. Place pineapple on serving platter. Chop the peppers and season with salt and pepper.
6. Coat both sides of the chicken with cooking spray. Cook 4 minutes on each side or until no longer pink in center. Place chicken on platter and top with the peppers. Squeeze the juice of 1 lime evenly over all and spoon the oil evenly over the peppers. Cut the remaining lime into four wedges and serve alongside.
Per serving
Calories: 230
Fat: 8 g
Saturated fat: 1.5 g
Cholesterol: 65 mg
Sodium: 270 mg
Carbohydrate: 16 g
Dietary fiber: 2 g
Sugars: 12 g
Protein: 24 g
- Excerpted from
Quick & Healthy: 50 Simple, Delicious Recipes for Every Day
Copyright ©2019 American Cancer Society.
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