Special Caribbean Jerk Chicken Plate

Special Caribbean Jerk Chicken Plate Add the freshness of DOLE<sup>®</sup> Pineapple Slices to your Carribean Jerk Chicken plate. Entree/Main Dish Special Caribbean Jerk Chicken Plate Special Caribbean Jerk Chicken Plate thumbnail Preparation Time: 15 minutes Total time: 30 minutes 1 Servings Ingredients: 1.5 (8 oz.) marinated chicken breast, 1 teaspoon salt and pepper, 8 oz. prepared coconut rice, 2 teaspoon Jamaican jerk seasoning, 4 oz. Mango Salsa (recipe below), 3 fl oz. Jamaican jerk sauce, 2 ea grilled DOLE® Pineapple Slices, Instructions: Step 1: Season chicken breast with salt, pepper and Caribbean spice, broil to 165 degree internal temperature turning at 45 degrees to achieve diamond marks.  Brush jerk marinade over top of chicken while it's cooking. Step 2: Place coconut rice in center of plate.  Arrange mango salsa around the rice.  On top of rice, place in alternating order, shingle the three chicken breasts and two pineapple slices.  Garnish with Caribbean spice. Step 3: Mango Salsa Prep:

Rough chop cilantro and finely dice jalapenos.  Combine diced mango, diced pineapple, and sweet chili sauce with cilantro and jalapeno; toss and reserve until service.
Prep Time 15 minutes
Total Time 30 minutes
Difficulty 3.0 Advanced
Calories Per Servings 880 Calories
Servings 1
Nutrition facts Nutrition facts

About

Add the freshness of DOLE® Pineapple Slices to your Carribean Jerk Chicken plate.

Ingredients 7

Ingredients

1.5 (8 oz.) marinated chicken breast
1 teaspoon  salt and pepper
8 oz. prepared coconut rice
2 teaspoon Jamaican jerk seasoning
4 oz. Mango Salsa (recipe below)
3 fl oz. Jamaican jerk sauce
2 ea grilled DOLE® Pineapple Slices

Steps

STEP1
Ingredients

1.5 (8 oz.) marinated chicken breast

1 teaspoon salt and pepper
2 teaspoon Jamaican jerk seasoning

Direction

Season chicken breast with salt, pepper and Caribbean spice, broil to 165 degree internal temperature turning at 45 degrees to achieve diamond marks.  Brush jerk marinade over top of chicken while it's cooking.

STEP2
Ingredients

8 oz. prepared coconut rice

4 oz. Mango Salsa 
3 fl oz. Jamaican jerk sauce
2 ea DOLE Pineapple Slices, grilled

Direction

Place coconut rice in center of plate.  Arrange mango salsa around the rice.  On top of rice, place in alternating order, shingle the three chicken breasts and two pineapple slices.  Garnish with Caribbean spice.

STEP3
Ingredients

8 oz. DOLE Chef-Ready Cut, Mango Cubes

8 oz. DOLE Chef-Ready Cut, Pineapple Cubes
2 oz. cilantro
2 ea jalapeno peppers
3 oz. Sweet Chili Sauce

Direction

Mango Salsa Prep:


Rough chop cilantro and finely dice jalapenos.  Combine diced mango, diced pineapple, and sweet chili sauce with cilantro and jalapeno; toss and reserve until service.

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