Fiery Jerk Chicken Skillet with Pineapple Salsa and Rice

Spicy, aromatic jerk chicken quickly pan-fried and served with a refreshing pineapple salsa and fluffy white rice for a taste of the Caribbean.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 2
• Cuisine: Caribbean
• Difficulty: Easy
• Cost: $3.07/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• fresh
• quick
• savory
• spicy
• stir-fry

Ingredients

• 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 2 tablespoon jerk seasoning blend
• 1 tablespoon olive oil
• 1 cup instant white rice
• 1 cup water
• 0.5 cup diced pineapple (canned, drained)
• 2 tablespoon red onion (chopped)
• 0.25 cup fresh cilantro (chopped)
• 1 tablespoon lime juice
• 0.25 teaspoon kosher salt

Instructions

1. Toss chicken breast pieces with jerk seasoning blend in a bowl until evenly coated.
2. In a medium saucepan, bring 1 cup water to a boil. Stir in instant white rice, cover, remove from heat, and let stand for 5 minutes. Fluff with a fork.
3. Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly charred.
4. While chicken cooks, combine diced pineapple, chopped red onion, chopped fresh cilantro, lime juice, and kosher salt in a small bowl. Stir to combine.
5. Serve the jerk chicken with a side of instant white rice and a generous spoonful of pineapple salsa.

Notes

Adjust the amount of jerk seasoning to your preferred spice level. A tablespoon of olive oil or butter in the cooked rice can add richness.

Nutrition (per serving)

• Calories: 530
• Protein: 51.5 g
• Carbohydrates: 54.1 g
• Fat: 11.6 g
• Fiber: 3.7 g
• Sodium: 1380 mg
• Saturated Fat: 2.1 g
• Sugar: 12.3 g
• Cholesterol: 128 mg