Jamaican jerk chicken with pineapple salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Couscous |
| 1 | tablespoon | Vegetable oil |
| 4 | Boneless skinless chicken | |
| Breasts | ||
| Salt | ||
| Black pepper -- freshly | ||
| Ground | ||
| ½ | cup | Chicken broth |
| 2 | tablespoons | Jamaican jerk sauce |
| 3 | Green onions -- sliced | |
| **PINEAPPLE SALSA** | ||
| 8 | ounces | Pineapple -- fresh cut |
| 1 | Red pepper -- diced | |
| ½ | cup | Chutney -- mango |
| ¼ | cup | Fresh cilantro -- chopped |
Directions
Cook couscous according to package directions.
Meanwhile, heat oil in a large skillet over medium-high heat. Sprinkle both sides of chicken with salt and pepper. Add to skillet and cook until firm, 4 to 5 minutes per side.
Transfer cooked chicken to serving plate; keep warm. Add chicken broth and jerk sauce to skillet and bring to boil; boil 1 minute. Pour over chicken.
Sprinkle with green onions. Serve with couscous, Pineapple Salsa and lime wedges.
PINEAPPLE SALSA: While chicken is cooking, combine pineapple, red pepper, chutney and cilantro in bowl. Stir to combine. makes 4 cups.
Recipe By : Ladies' Home Journal - May, 1994