Caribbean Jerk Chicken With Pineapple-Cilantro Rice

Ingredients

Jerk Seasoning

• 2 teaspoons coarse salt
• 1 1/4 teaspoons black pepper, fresh ground
• 2 teaspoons dried thyme
• 2 teaspoons ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice

To the seasoning add

• 1/4 cup brown sugar, packed
• 1 teaspoon minced garlic
• 1 tablespoon scallion, chopped
• 2 teaspoons hot sauce

Jerk chicken

• 4 chicken breasts, boneless and skinless, pounded to 1/2 inch thickness

Pineapple-Cilantro Rice

• 2 cups basmati rice, uncooked
• 6 cups water
• 1 whole pineapple, peeled, cored and cubed
• 1/2 cup fresh cilantro, chopped
• 1 red pepper, diced
• 1 cup frozen peas, thawed
• 1 1/2 teaspoons olive oil
• 1/2 lime, to squeeze over rice before serving
• 1 lime, cut into wedges (for garnish)

Directions

1. 1

   Combine Jerk seasoning with brown sugar, garlic, scallions, and hot sauce to make a paste. Rub on both sides of each breast and wrap or cover for at least 30 minutes, but up to two hours.

2. 2

   Bring water to a boil and cook rice for 10-12 minutes, until tender, but still firm. Drain, and rinse with cool water.

3. 3

   Transfer to a bowl and stir in pineapple, cilantro, red pepper, peas, and olive oil. Season with 1/2 tsp salt and fresh ground pepper. Cover and chill.

4. 4

   Heat grill to med-high. Cook chicken until browned on both sides and cooked through, about 4 minutes each side.

5. 5

   Squeeze half lime over chilled rice, cut chicken into strips, and serve.

6. 6

   Garnish with more fresh cilantro and lime wedges.