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Homemade Jerk Chicken with Fired Rice and Grilled Pineapple Salsa. recipe photo
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Jerk Chicken with Fired Rice and Grilled Pineapple Salsa.

A vibrant, slightly spicy jerk chicken served over pepper fried rice with a charred pineapple salsa.
Prep Time10 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 1 pound boneless skinless chicken breast cut into tenders or strips
  • 3 tablespoons peanut oil divided
  • 1/4 cup ketchup preferably organic
  • 1/2 cup soy sauce plus 1 tablespoon, divided
  • 2 tablespoons orange juice
  • 1 tablespoon vinegar
  • 1 tablespoon molasses
  • 3 teaspoons curry powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon fresh ginger grated
  • 1 clove garlic minced or grated
  • 3 cups cooked white rice cold
  • 1 orange pepper sliced
  • 1 banana pepper sliced
  • 1 tablespoon soy sauce
  • 1 pineapple peeled and cut into sticks for grilling
  • 1/4 red onion finely chopped
  • 1 pint cherry tomatoes sliced
  • 1 leaf jalapeño seeded and diced (include some seeds if you like more heat)
  • 1 clove garlic grated (for salsa)
  • 1 teaspoon fresh ginger grated (for salsa)
  • 1/2 lime lime juice
  • salt pinch or to taste

Instructions

  • Make the jerk sauce: whisk together the ketchup, 1/2 cup plus 1 tablespoon soy sauce, orange juice, vinegar, molasses, curry powder, cayenne, grated ginger, and 1 clove minced garlic in a bowl.
  • Marinate the chicken: toss the chicken tenders with about 1/4 cup of the sauce in a medium bowl; refrigerate 20–30 minutes and reserve the remaining sauce.
  • Grill the pineapple: while chicken marinates, grill or broil the pineapple sticks until charred on both sides; let cool and chop into chunks for the salsa.
  • Cook the chicken: heat 1 tablespoon peanut oil in a large skillet over high heat. Add the chicken with some of its marinade and cook about 2 minutes per side until nicely caramelized and cooked through; remove from the pan.
  • Stir-fry the peppers: add 1 tablespoon peanut oil to the hot pan, add the sliced red, orange, and banana peppers, and stir-fry 2–3 minutes until slightly softened; remove and set aside.
  • Fry the rice: add the last tablespoon of peanut oil to the pan, add the cold cooked rice and stir-fry about 4 minutes until heated through.
  • Season the rice: stir in 1 tablespoon soy sauce and about 1 tablespoon of the reserved jerk sauce, then add the cooked peppers back into the rice and toss to combine.
  • Make the pineapple salsa: in a bowl toss the grilled pineapple chunks with the finely chopped red onion, sliced cherry tomatoes, diced jalapeño, grated garlic, grated ginger, lime juice, and a pinch of salt; taste and adjust seasoning.
  • Serve: plate a portion of the pepper fried rice, top with the cooked jerk chicken, drizzle with any remaining reserved sauce if desired, and spoon the grilled pineapple salsa over the chicken.

Equipment

  • Large skillet or frying pan
  • Medium Bowl
  • grill or broiler
  • Measuring Cups and Spoons
  • Knife and cutting board
  • Spatula or tongs

Notes

  • Marinate chicken 20–30 minutes for better flavor.
  • Use cold cooked rice to prevent clumping when stir-frying.
  • Char the pineapple well for the best salsa flavor.
  • Add jalapeño seeds to increase heat if desired.
  • Taste salsa and adjust salt and lime to preference.