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Gallery Pineapple-Stuffed Jerk Chicken Recipe Summary prep: 30 mins total: 45 mins Servings: 8
Ingredients Ingredient Checklist 2 tablespoons dried thyme 2 teaspoons ground allspice 1/2 to 1 teaspoon cayenne pepper 3 tablespoons sugar Coarse salt and ground pepper 2 cans (20 ounces each) pineapple chunks in juice, drained 2 tablespoons fresh lime juice 4 scallions, thinly sliced 8 boneless, skinless chicken breast halves (6 to 8 ounces each) 3 tablespoons vegetable oil, such as safflower Cooked rice, for serving
Cook’s Notes We’ve created a simple version of Jamaican jerk seasoning that packs all the punch of the original. Make an extra batch for a quick chicken rub anytime.
Gallery Pineapple-Stuffed Jerk Chicken
Recipe Summary prep: 30 mins total: 45 mins Servings: 8
Gallery
Pineapple-Stuffed Jerk Chicken
Pineapple-Stuffed Jerk Chicken
Pineapple-Stuffed Jerk Chicken
Recipe Summary prep: 30 mins total: 45 mins Servings: 8
Recipe Summary
prep: 30 mins total: 45 mins
Servings: 8
prep: 30 mins
total: 45 mins
prep:
30 mins
total:
45 mins
Servings: 8
8
Ingredients
Ingredients
- 2 tablespoons dried thyme 2 teaspoons ground allspice 1/2 to 1 teaspoon cayenne pepper 3 tablespoons sugar Coarse salt and ground pepper 2 cans (20 ounces each) pineapple chunks in juice, drained 2 tablespoons fresh lime juice 4 scallions, thinly sliced 8 boneless, skinless chicken breast halves (6 to 8 ounces each) 3 tablespoons vegetable oil, such as safflower Cooked rice, for serving
Directions
In a small bowl, combine thyme, allspice, cayenne, 1 tablespoon sugar, 1 teaspoon salt, and 1/2 teaspoon pepper; set spice mixture aside. In a medium bowl, stir together pineapple, lime juice, scallions, and remaining 2 tablespoons sugar. Season stuffing with salt and pepper, and set aside.
Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast; insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Dividing evenly, tightly pack each breast with stuffing; rub exterior with oil, and sprinkle with spice mixture.
Heat broiler, with rack set 4 inches from heat. Line a large rimmed baking sheet with aluminum foil; arrange chicken on sheet. Broil until chicken is opaque throughout and an instant-read thermometer inserted into stuffing reads 165 degrees, 15 to 20 minutes. Serve stuffed chicken with rice.
Cook’s Notes We’ve created a simple version of Jamaican jerk seasoning that packs all the punch of the original. Make an extra batch for a quick chicken rub anytime.
Cook’s Notes
We’ve created a simple version of Jamaican jerk seasoning that packs all the punch of the original. Make an extra batch for a quick chicken rub anytime.
Reviews (5)
Add Rating & Review 33 Ratings 5 star values: 4 4 star values: 14 3 star values: 9 2 star values: 4 1 star values: 2
Reviews (5)
Add Rating & Review 33 Ratings 5 star values: 4 4 star values: 14 3 star values: 9 2 star values: 4 1 star values: 2
Add Rating & Review
33 Ratings 5 star values: 4 4 star values: 14 3 star values: 9 2 star values: 4 1 star values: 2
33 Ratings 5 star values: 4 4 star values: 14 3 star values: 9 2 star values: 4 1 star values: 2
33 Ratings 5 star values: 4 4 star values: 14 3 star values: 9 2 star values: 4 1 star values: 2
5 star values: 4 4 star values: 14 3 star values: 9 2 star values: 4 1 star values: 2
Martha Stewart Member Rating: 5 stars 07/04/2019 Made this recipe as is and we enjoyed it! I am making it again. Thank you! Martha Stewart Member Rating: Unrated 05/31/2012 Made this and even my toddler liked it. Also, it makes an interesting chicken salad if you have any leftovers. Martha Stewart Member Rating: Unrated 02/25/2012 Yummy but next time I'll season the rice. Good leftovers. http://allergyfreefoods.tumblr.com/post/17249634918/i-think-of-this-as-a-deconstructed-sweet-and-sour Martha Stewart Member Rating: Unrated 06/19/2008 I halved the recipe and really wish that I had made the entire thing! It was so good and would have been nice to freeze half. I used fresh pineapple instead of canned and less than half of the jerk seasoning. Martha Stewart Member Rating: Unrated 06/14/2008 Lots of flavor in this easy chicken recipe. I didn't have scallions, so I used minced red onion. It looked really nice in the pineapple stuffing! I set my broiler to the 'low' setting and baked for 20-25 minutes. I will definitely make this recipe again!Martha Stewart Member
Rating: 5 stars 07/04/2019
Made this recipe as is and we enjoyed it! I am making it again. Thank you!
Rating: 5 stars
Rating: Unrated 05/31/2012
Made this and even my toddler liked it. Also, it makes an interesting chicken salad if you have any leftovers.
Rating: Unrated
Rating: Unrated 02/25/2012
Yummy but next time I’ll season the rice. Good leftovers. http://allergyfreefoods.tumblr.com/post/17249634918/i-think-of-this-as-a-deconstructed-sweet-and-sour
Rating: Unrated 06/19/2008
I halved the recipe and really wish that I had made the entire thing! It was so good and would have been nice to freeze half. I used fresh pineapple instead of canned and less than half of the jerk seasoning.
Rating: Unrated 06/14/2008
Lots of flavor in this easy chicken recipe. I didn’t have scallions, so I used minced red onion. It looked really nice in the pineapple stuffing! I set my broiler to the ’low’ setting and baked for 20-25 minutes. I will definitely make this recipe again!
All Reviews for Pineapple-Stuffed Jerk Chicken
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All Reviews for Pineapple-Stuffed Jerk Chicken
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
