How to make it

  • 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 paste, salt, pepper, and stir to combine; set aside.
  • To a large skillet, add 1 tablespoon olive oil, generously spread each chicken breast on both sides with jerk paste. 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, 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 sauce and 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.
  • Jerk Paste

  • Remove and discard seeds and membranes from peppers. Place peppers and remaining ingredients in a mini chopper, and process until a fine paste forms.

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