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. 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
Protein: 53g / %
Carbs: 35g / %
Fat: 14g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 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
- Season the chicken to taste with salt and pepper. Sprinkle with 2 tbsp. of the jerk seasoning.
- Melt coconut oil in a skillet over medium-high heat.
- Brown the chicken breasts on both sides, 4 to 5 minutes per side, and set aside.
- Add the pineapple and mango to the skillet and cook 2 to 3 minutes, stirring.
- Pour in the chicken stock and scrape the bottom of the skillet.
- Add the pineapple juice, lemon juice, apple cider vinegar, honey, 1 tbsp. jerk seasoning, and whisk everything together. Check spices and season to taste.
- Bring the chicken back to the skillet, cover and cook 6 to 8 minutes or until chicken is cooked through.
- Serve the chicken topped with the mango-pineapple sauce.