Description
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!
Ingredients
- ¼ cups Pineapple Juice
- 3 Tablespoons Red Onion, Diced
- 2 teaspoons Coconut Aminos
- 2 teaspoons Habanero Pepper, Seeded And Roughly Chopped (1 Large Pepper
- ½ Tablespoons Coconut Oil, Melted
- 1-½ teaspoon Fresh Garlic, Minced
- 1-¼ Tablespoon Fresh Lime Juice
- ¾ teaspoons Fresh Ginger, Minced
- ¾ teaspoons Ground Nutmeg
- ¾ teaspoons Ground Allspice
- ¼ teaspoons Plus 1/8 Teaspoon Ground Thyme
- ¼ teaspoons Sea Salt
- ¼ teaspoons Plus 1/8 Teaspoon Cinnamon
- 1 cup Pineapple Chunks
- 1 pound Chicken Breast, Cut Into Cubes
Preparation
Place all of the ingredients, except chicken, in a small food processor (mine is 3 cups) and process until smooth and well combined, scraping the sides down as necessary.
Add mixture into a large bowl, along with chicken cubes. Toss until chicken is evenly coated, cover and refrigerate for at least 4 hours to overnight.
Once marinated, preheat your grill to medium high heat. Divide chicken and pineapple chunks between 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.
Note: If you want to make a smaller batch and only use 1/2 pound chicken, make the same amount of marinade. You will have a little left over, but it works just as well!
