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Jerk chicken breast sliced into four slices with white rice and black beans and pineapple slaw on a wooden table.

Jerk Chicken with Pineapple Slaw

pineapple slaw, coconut rice, black beans

STARS

The classic Caribbean flavors of coconut, pineapple, and spicy jerk sauce all come together in this satisfying bowl. Marinate juicy chicken breasts overnight or for at least 4 hours in homemade jerk sauce. Serve with coconut rice laced with black beans and cilantro. Cool off all the spice with pineapple slaw filled with green cabbage, red peppers, and more cilantro. You'll feel like you're on an island without even leaving your kitchen.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  20 minutes
Ingredients

Marinade

  • ½ cup chopped cilantro
  • 2 tablespoons thyme leaves
  • 1 habanero chile
  • 1 tablespoon minced ginger
  • 1 garlic clove
  • 1 tablespoon brown sugar
  • 1 lime, juiced
  • ¼ teaspoon ground clove
  • ½ teaspoon ground allspice
  • 1 tablespoon tamari
  • 2 green onions
  • ½ cup canola oil

Chicken

  • 4 boneless, skin-on chicken breasts

Coconut Rice

  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1 tablespoon minced ginger
  • 2 cups basmati rice
  • 1 15-ounce can full-fat coconut milk
  • 2 ½ cups water
  • 1 15-ounce can black beans, drained and rinsed
  • Salt and pepper to taste

Pineapple Slaw

  • 1 cup shredded green cabbage
  • 1 red bell pepper, sliced thinly
  • 1½ cups diced pineapple
  • 1 lime, juiced
  • ¼ cup olive oil
  • ¼ cup cilantro, chopped
  • Salt and pepper, to taste
Directions
1
Add all marinade ingredients except the oil to a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. 
2
Coat the chicken in the marinade and marinate in the fridge overnight or for at least 4 hours.
3
Preheat the oven to 350°F. 
4
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. Slice the chicken into ½ inch pieces on the bias. 
5
For the rice, heat the oil in a large saucepan. Add the garlic and ginger and toast, stirring constantly, over medium heat until fragrant and light brown. Add the rice and toast, stirring, until fragrant. Add the coconut milk, water, black beans and salt and bring to a boil while stirring. Lower the heat to low, cover, and cook for 20 to 30 minutes, until the rice is tender.
6
Combine the slaw ingredients in a large bowl, tossing to coat evenly in the dressing.  
7
To serve, divide the rice between plates. Top with chicken and pineapple slaw. 

Jerk Chicken with Pineapple Slaw

pineapple slaw, coconut rice, black beans

STARS

The classic Caribbean flavors of coconut, pineapple, and spicy jerk sauce all come together in this satisfying bowl. Marinate juicy chicken breasts overnight or for at least 4 hours in homemade jerk sauce. Serve with coconut rice laced with black beans and cilantro. Cool off all the spice with pineapple slaw filled with green cabbage, red peppers, and more cilantro. You'll feel like you're on an island without even leaving your kitchen.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  20 minutes
Servings:  4

Ingredients

Marinade

  • ½ cup chopped cilantro
  • 2 tablespoons thyme leaves
  • 1 habanero chile
  • 1 tablespoon minced ginger
  • 1 garlic clove
  • 1 tablespoon brown sugar
  • 1 lime, juiced
  • ¼ teaspoon ground clove
  • ½ teaspoon ground allspice
  • 1 tablespoon tamari
  • 2 green onions
  • ½ cup canola oil

Chicken

  • 4 boneless, skin-on chicken breasts

Coconut Rice

  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1 tablespoon minced ginger
  • 2 cups basmati rice
  • 1 15-ounce can full-fat coconut milk
  • 2 ½ cups water
  • 1 15-ounce can black beans, drained and rinsed
  • Salt and pepper to taste

Pineapple Slaw

  • 1 cup shredded green cabbage
  • 1 red bell pepper, sliced thinly
  • 1½ cups diced pineapple
  • 1 lime, juiced
  • ¼ cup olive oil
  • ¼ cup cilantro, chopped
  • Salt and pepper, to taste

Directions

1
Add all marinade ingredients except the oil to a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. 
2
Coat the chicken in the marinade and marinate in the fridge overnight or for at least 4 hours.
3
Preheat the oven to 350°F. 
4
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. Slice the chicken into ½ inch pieces on the bias. 
5
For the rice, heat the oil in a large saucepan. Add the garlic and ginger and toast, stirring constantly, over medium heat until fragrant and light brown. Add the rice and toast, stirring, until fragrant. Add the coconut milk, water, black beans and salt and bring to a boil while stirring. Lower the heat to low, cover, and cook for 20 to 30 minutes, until the rice is tender.
6
Combine the slaw ingredients in a large bowl, tossing to coat evenly in the dressing.  
7
To serve, divide the rice between plates. Top with chicken and pineapple slaw.