No Slivers Here

July 7, 2008

Pineapple Stuffed Jerk Chicken

Filed under: Chicken, Main Dish — Tags: — bettylou79 @ 6:14 pm

I made this last month and froze the two remaining chicken breasts. I halved the recipe because as you can see it makes enough for 8 people. This recipe definitely goes on my “Wow the company” list. It was wonderful again. The first time I made it I served it with spinach salad and some coconut rice. It was a great combination. I suggest making this soon!

Pineapple-Stuffed Jerk Chicken

source: Everyday Food

Ingredients

Serves 8

  • 2 tablespoons dried thyme
  • 2 teaspoons ground allspice
  • 1/2 to 1 teaspoon cayenne pepper
  • 3 tablespoons sugar
  • Coarse salt and ground pepper
  • 2 cans (20 ounces each) pineapple chunks in juice, drained
  • 2 tablespoons fresh lime juice
  • 4 scallions, thinly sliced
  • 8 boneless, skinless chicken breast halves (6 to 8 ounces each)
  • 3 tablespoons vegetable oil, such as safflower
  • Cooked rice, for serving

Directions

  1. In a small bowl, combine thyme, allspice, cayenne, 1 tablespoon sugar, 1 teaspoon salt, and 1/2 teaspoon pepper; set spice mixture aside. In a medium bowl, stir together pineapple, lime juice, scallions, and remaining 2 tablespoons sugar. Season stuffing with salt and pepper, and set aside.
  2. Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast; insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Dividing evenly, tightly pack each breast with stuffing; rub exterior with oil, and sprinkle with spice mixture.
  3. Heat broiler, with rack set 4 inches from heat. Line a large rimmed baking sheet with aluminum foil; arrange chicken on sheet. Broil until chicken is opaque throughout and an instant-read thermometer inserted into stuffing reads 165, 15 to 20 minutes. Serve stuffed chicken with rice.

Helpful Hint

To freeze: Arrange on a baking sheet (they should not touch); freeze until firm, about 1 hour. Wrap each in plastic, and place in a resealable freezer bag; freeze up to 2 months. To broil from frozen: Unwrap chicken and proceed with step 3, broiling about 40 minutes, turning chicken over halfway through.

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2 Comments »

  1. I love how you used pineapple in a savory dish! Thanks for sharing 🙂

    Comment by Joelen — July 8, 2008 @ 10:30 am

  2. […] Pineapple Stuffed Jerk Chicken […]

    Pingback by One Year Ago Today… « No Slivers Here — June 10, 2009 @ 9:23 pm


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