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Jerk Chicken with Mango and Pineapple Sauce Recipe

There is something stirring about Caribbean food that makes one begin to salivate at the mere thought of piquant jerk chicken spiced with clove, cinnamon, nutmeg, thyme, garlic, Scotch bonnet peppers, and, of course, allspice.

Jerk Chicken with Mango and Pineapple Sauce

If you are as crazy about spices as we are, then you are going to love this chicken served with sweetly sour pineapple and mango sauce. While you eat with fervor, feel free to imagine yourself on the beach with the ocean breeze on your face and slowly come back to reality at the bottom of your plate.

Pineapple isn’t just for dessert. In fact, you can eat it with meat, in moderation, of course, as it is considered Paleo too. Lucky for us, because sometimes we need a bit of sweetness in our lives to boost our energy when we are feeling down.

Pineapples have the remarkable ability to improve digestion, reduce inflammation, strengthen bones, fight off infections and increase circulation – a myriad of qualities from a tropical fruit.

Extremely rich in vitamin C and with a special enzyme called bromelain, it is considered one of the best immune boosters when you are faced with a nagging cough or cold.

If you have plenty of time to leisurely cook your meal, then we recommend trying slow-cooked jerk style chicken for a slightly different take on Jamaican cooking, which coincidentally includes pineapple juice. On a lighter side, you could include a cucumber and carrot salad to praise the Paleo jerk chicken.

Jerk Chicken with Mango and Pineapple Sauce Recipe

Serves: 4 Prep: 25 min Cook: 20 min

Ingredients

Jerk Chicken with Mango and Pineapple Sauce Recipe Preparation

Preparation

  1. Season the chicken to taste with salt and pepper. Sprinkle with 2 tbsp of the jerk seasoning.
  2. Melt coconut oil in a skillet over medium-high heat.
  3. Brown the chicken breasts on both sides for 4 to 5 minutes per side and set aside.
  4. Add the pineapple and mango to the skillet and cook for 2 to 3 minutes, stirring.
  5. Pour in the chicken stock and scrape the bottom of the skillet.
  6. Add the pineapple juice, lemon juice, apple cider vinegar, honey, and 1 tbsp. jerk seasoning, and whisk everything together. Check spices and season to taste.
  7. Bring the chicken back to the skillet, cover, and cook for 6 to 8 minutes or until the chicken is cooked through.
  8. Serve the chicken topped with the mango-pineapple sauce.
Jerk Chicken with Mango and Pineapple Sauce Recipe
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Jerk Chicken with Mango and Pineapple Sauce Recipe

Paleo jerk chicken takes center stage with a divine pineapple and mango sauce. Not too sweet, not too sour, not too spicy – amazingly right.
Course Main Course
Cuisine American
Keyword jerk chicken, mango, pineapple
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 people
Calories 517kcal
Cost 10

Ingredients

  • 4 chicken breasts boneless and skinless
  • 2 tbsp. apple cider vinegar
  • 3 tbsp. jerk seasoning
  • 1 cup pineapple diced
  • 1 ripe mango diced
  • 1/2 cup fresh pineapple or orange juice
  • 1/4 cup chicken stock
  • 1/4 cup raw honey optional
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. coconut oil
  • Sea salt and freshly ground black pepper

Instructions

  • Season the chicken to taste with salt and pepper. Sprinkle with 2 tbsp of the jerk seasoning.
    4 chicken breasts, Sea salt and freshly ground black pepper, 3 tbsp. jerk seasoning
  • Melt coconut oil in a skillet over medium-high heat.
    2 tbsp. coconut oil
  • Brown the chicken breasts on both sides for 4 to 5 minutes per side and set aside.
  • Add the pineapple and mango to the skillet and cook for 2 to 3 minutes, stirring.
    1 cup pineapple, 1 ripe mango
  • Pour in the chicken stock and scrape the bottom of the skillet.
    1/4 cup chicken stock
  • Add the pineapple juice, lemon juice, apple cider vinegar, honey, and 1 tbsp. jerk seasoning, and whisk everything together. Check spices and season to taste.
    2 tbsp. apple cider vinegar, 1/2 cup fresh pineapple or orange juice, 1/4 cup raw honey, 2 tbsp. fresh lemon juice
  • Bring the chicken back to the skillet, cover, and cook for 6 to 8 minutes or until the chicken is cooked through.
  • Serve the chicken topped with the mango-pineapple sauce.

Nutrition

Calories: 517kcal | Carbohydrates: 41g | Protein: 56g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 147mg | Sodium: 333mg | Potassium: 867mg | Fiber: 5g | Sugar: 33g | Vitamin A: 3909IU | Vitamin C: 45mg | Calcium: 80mg | Iron: 4mg