Sweet and Tangy Jerk Chicken with Caramelized Pineapple and Mango

• Meat

  • 4 Chicken breasts (about 1 1/2 pounds, boneless skinless
  • 1 tbsp Jerk seasoning

• Produce

  • 1 cup Mango
  • 1 cup Pineapple

• Condiments

  • 1/2 cup Honey
  • 2 tbsp Lemon juice

• Baking & Spices

  • 1/2 tsp Black pepper
  • 2 tbsp Brown sugar, light packed
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 1/2 tbsp Coconut oil
  • 2 tbsp Olive oil

• Drinks

  • 1/4 cup Pineapple juice

Found on averiecooks.com

Description

Ingredients

• 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)
• 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

Directions

• 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.