Thursday, March 25, 2010

Jerk Chicken with Pineapple Salsa

I read a recipe in The Food You Crave by Ellie Kreiger that inspired this dish.  I love serving fresh salsa over grilled chicken.  I just think the texture combination is really fantastic and is the classic summer dish.

I really enjoyed the dish but the salsa was hot!  My husband and our friend visiting loved it.  If you aren't huge fan of super spicy, I would try using a jalapeño.  Regardless of your salsa preference, try this marinade!  It was so good!

Jerk Chicken with Pineapple Salsa

I pineapple, cored and diced
3 scallions, chopped
1 cucumber, seeded and chopped
1 small scotch bonnet, finely diced
1 TBS of honey
2 TBS of fresh mint, chopped
1/4 tsp of fresh ground black pepper
5 boneless, skinless chicken breasts
2 inches of fresh ginger, chopped
1 garlic clove
3 TBS of reduced sodium soy sauce
1 lime, juiced and zested
5 TBS of olive oil
1/2 tsp of cumin
1/2 tsp of allspice
1/2 tsp of salt
1/4 tsp of fresh black pepper

Combine pineapple, scallions, cucumber, scotch bonnet, honey, mint, and pepper in a bowl.  This can be made a day or two in advance.  In a mini food processor, combine garlic, ginger, soy sauce, line juice, lime zest, olive oil, cumin, allspice, salt, and pepper.  Pulse until well combined.  In a resealable bag add the chicken and marinade.  Marinate for a few hours.  Grill the chicken using an indirect grilling method.  Serve each chicken breast with salsa over the top.  Enjoy!  

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