Chicken with Jerk Sauce and Cool Pineapple Salsa

  • Level: Intermediate
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

For the salsa:

1 tablespoon honey

1 tablespoon lime juice

1 cup finely diced pineapple

1/3 cup finely diced, seeded English cucumber

1 tablespoon chopped fresh mint leaves

For the chicken:

4 teaspoons olive oil, divided

4 skinless, boneless chicken breast halves, about 5 ounces each, pounded to 1/2-inch thick

1 cup chopped scallions (about 6 scallions)

1/2 Scotch bonnet or habanero chile pepper, seeded and finely minced (wear gloves when handling)

1 clove garlic, minced

1 teaspoon grated fresh ginger, or 1/4 teaspoon ground

1 teaspoon allspice

1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried

1/2 cup low-sodium chicken broth

2 tablespoons reduced-sodium soy sauce

2 tablespoons lime juice

Directions

  1. In a small bowl whisk together the honey and the lime juice. Combine the pineapple, cucumber and mint in a medium bowl, pour the dressing over and toss to combine. Set aside.
  2. Heat 2 teaspoons of olive oil in a large skillet over a medium-high heat. Add the chicken breasts and cook for about 4 minutes on each side, or until browned and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
  3. Add the remaining 2 teaspoons of oil to the pan. Stir in the scallions, pepper, garlic, ginger, allspice, and thyme. Cook for 30 seconds 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.
  4. Serve with the pineapple salsa.

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