Chicken With Jerk Sauce and Cool Pineapple Salsa

Name: Chicken With Jerk Sauce and Cool Pineapple Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 tablespoon honey; 1 tablespoon lime juice; 1 cup pineapple, finely diced; 1/3 cup English cucumber, finely diced and seeded; 1 tablespoon fresh mint leaves, chopped; 4 teaspoons olive oil, divided; 4 chicken breast halves, skinless and boneless, about 5 ounces each, pounded to 1/2-inch thick; 1 cup scallion, chopped (about 6 scallions); 1/2 scotch bonnet peppers (wear gloves when handling) or 1/2 habanero pepper, seeded and finely minced (wear gloves when handling); 1 garlic clove, minced; 1 teaspoon fresh ginger, grated or 1/4 teaspoon ground ginger; 1 teaspoon allspice; 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme; 1/2 cup low sodium chicken broth; 2 tablespoons reduced sodium soy sauce; 2 tablespoons lime juice

Submitted by Maureenie

"This is from Ellie Krieger. For those who don't like heat, you can substitute jalapeno or bell pepper for the scotch bonnet. I used a regular cucumber when I made this, and it came out fine. I also don't like mint, so I left that out."

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Ready In:: 1hr
Ingredients:: 16
Serves:: 4

ingredients

For the salsa
1 tablespoon honey
1 tablespoon lime juice
1 cup pineapple, finely diced
¹⁄₃ cup English cucumber, finely diced and seeded
1 tablespoon fresh mint leaves, chopped
For the chicken
4 teaspoons olive oil, divided
4 chicken breast halves, skinless and boneless, about 5 ounces each, pounded to 1/2-inch thick
1 cup scallion, chopped (about 6 scallions)
¹⁄₂ scotch bonnet peppers (wear gloves when handling) or 1/2 habanero pepper, seeded and finely minced (wear gloves when handling)
1 garlic clove, minced
1 teaspoon fresh ginger, grated or 1/4 teaspoon ground ginger
1 teaspoon allspice
1 ¹⁄₂ teaspoons fresh thyme or 1/2 teaspoon dried thyme
¹⁄₂ cup low sodium chicken broth
2 tablespoons reduced sodium soy sauce
2 tablespoons lime juice

directions

In a small bowl whisk together honey and lime juice.
Combine pineapple, cucumber and mint in a medium bowl, pour the dressing over and toss to combine. Set aside.
Heat 2 teaspoons of olive oil in a large skillet over a medium-high heat.
Add the chicken breasts and cook for about 10 minutes on each side, or until browned and cooked through.
Transfer the chicken to a plate and cover with foil to keep warm.
Add the remaining 2 teaspoons of oil to the pan.
Stir in the scallions, pepper, garlic, ginger, allspice, and thyme. Cook for 3 minutes over a medium heat.
Add the chicken broth and soy sauce and cook until liquid is reduced by half, about 3 minutes.
Stir in the lime juice. Put the chicken back in the pan and coat well with the sauce.
Serve with the pineapple salsa.

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RECIPE SUBMITTED BY

Maureenie

I am an attorney and have been married 25 years. I enjoy cooking and creating good meals, but on weekends only! My favorite cookbook is the Jane Brody Good Food Book, but having said that, I usually find something that I love in most cookbooks! My current passion is adopting favorite recipes and making them healthy and yummy (or just finding great recipes that promote good health!).

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