The flavors in this dish just scream warm and sunny tropical island. It’s a fast, easy recipe that the whole family will love and it’s ready in less than 15 minutes. It isn’t traditional jerk chicken but who said we always have to be traditional. I love the warming flavors in jerk seasoning and combined with an easy sauce that’s ridiculously good, the chicken is bursting with sweet-and-tangy flavor and wonderfully moist. I used coconut oil for the caramelize fruit which enhances the tropical flair, but you can substitute with another oil.
- prep time 3 MINUTES
- cook time 10 MINUTES
- additional time 2 MINUTES
- total time 15 MINUTES
- 1/2 cup honey
- 1/4 cup pineapple juice (from one 16-ounce can pineapple chunks, reserve the pineapple for caramelizing)
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
- 2 tablespoons light brown sugar, packed
- 1 tablespoon jerk seasoning for sauce + more for sprinkling over chicken
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 4 boneless skinless chicken breasts (about 1 1/2 pounds)
Caramelized Pineapple and Mango
- 1/2 to 1 tablespoon coconut oil (or another preferred oil)
- about 1 cup pineapple chunks (reserved from can)
- about 1 cup mango chunks (I used frozen that I allowed to thaw)
- 1/2 teaspoon salt, optional and to taste
- Chicken – To a medium bowl or large measuring cup, add the honey, pineapple juice, lemon juice, apple cider vinegar, 2 tablespoons olive oil, brown sugar, 1 tablespoon jerk seasoning, salt, pepper, and stir to combine; set aside.
- To a large skillet, add 1 tablespoon olive oil, generously sprinkle each chicken breast on both sides with jerk seasoning. Add chicken to skillet and cook chicken over medium-high heat for 3 to 4 minutes on each side so that it has a nice sear. Cooking time will vary based on thickness of chicken breasts. Chicken should be about 80 to 90% cooked through.
- Remove skillet from heat, turn heat to medium-low, and carefully add the sauce noting that it will bubble up vigorously in the first few seconds.
- Place skillet back on the heat and allow chicken to cook for about 10 minutes, or until sauce has thickened and reduced some, has darkened in color, and chicken is cooked through. Flip chicken a few times throughout. While chicken cooks, caramelize the fruit.
- Caramelized Pineapple and Mango – To a separate large skillet, add the coconut oil, pineapple, mango, optionally sprinkle with salt, and cook over medium-high heat until golden brown and caramelized, about 8 minutes, flipping every few minutes to ensure all sides are evenly cooked.
- Top chicken with caramelized fruit and serve immediately. Chicken and fruit are best warm and fresh, but leftovers will keep airtight in the fridge for up to 3 days. I store fruit and chicken separately.
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