Easy Jerk Chicken Recipe with Pineapple
This easy jerk chicken recipe uses pineapple juice instead of sugar so it's Whole30 compliant and paleo friendly! It's a simple, flavorful weeknight meal that's perfect for the summer!
Servings 4 servings
Ingredients
- 1/4 Cup Pineapple juice
- 3 Tbsp Red onion diced
- 2 tsp Coconut aminos
- 2 tsp Habanero pepper seeded and roughly chopped (1 large pepper)
- 1/2 Tbsp Coconut oil melted
- 1 1/2 tsp Fresh garlic minced
- 1 1/4 tsp Fresh lime juice
- 3/4 tsp Fresh ginger minced
- 3/4 tsp Ground nutmeg
- 3/4 tsp Ground allspice
- 1/4 tsp + 1/8 Ground thyme
- 1/4 tsp + 1/8 Cinnamon
- 1/4 tsp Sea salt
- 1 lb Chicken breast cut into cubes *
- 1 Cups Pineapple chunks (about 1/2 a 20oz can drained)
Instructions
- Place all of the ingredients, up to the chicken, in a small food processor (mine is 3 cups) and process until smooth and well combined, scraping the sides down as necessary.
- Add the mixture into a large bowl, along with the chicken cubes. Toss until the chicken is evenly coated, cover and refrigerate for at least 4 hours to overnight.
- Once marinated, preheat your grill to medium high heat.
- Divide the chicken and pineapple chunks between 4 skewers (if you're using bamboo skewers, remember to soak them in water first!) and grill until charred and no longer pink inside, about 10 minutes, turning the skewers occasionally.
- DEVOUR.
Notes
*If you want to make a smaller batch, and only use 1/2 lb chicken, make the same amount of marinade. You will have a little left over, but it works just as well!