Chicken With Jerk Sauce and Cool Pineapple Salsa

“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.”

Ingredients Nutrition


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

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