You can make the jerk marinade  a day in advance which will allow the chicken to get tender and juicy.


4  skinless, boneless chicken breasts4 garlic cloves, minced

1/4 tsp cayenne pepper
1 tsp ground sage
1 tsp dried thyme
1 tsp allspice
1/4 tsp nutmeg
1/2 tsp cinnamon
1 tsp paprika
1 tsp ground cumin
1/4  tsp sea salt and ground pepper, to taste
1 Tbsp honey
juice of 1 lime

  • coconut oil for frying
  • 2 bell peppers , sliced into strips
  • 1/2 fresh pineapple, peeled and cut into small chunks
  • 1 large red onion,  sliced

  • Combine all ingredients for the jerk chicken  in a zip lock bag; add chicken and toss to coat. Refrigerate chicken to marinade several hours, or up to 24 hours.
  • In a large saute pan, heat coconut oil  over medium heat. Add pineapple chunks and sliced onion. Cook until pineapple and onions start caramelizing. 
  • Add bell pepper strips and cook for about 5 minutes. Remove from the pan.
  • Remove the chicken from the marinade bag and add the chicken and its marinade to the pan, cook for about 2 minutes per side or until the chicken gets a nice caramelized crust.  Season to taste.
  • Add pineapple mixture to the chicken. Serve immediately.



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