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Pineapple-Stuffed Jerk Chicken by Patti Anastasia
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Jerk chicken is a great end of summer recipe. How about adding a twist by stuffing the jerk chicken with pineapple salsa? You can prepare this recipe on the grill,
under the broiler, or in a stovetop grill pan.
Jerk is a style of cooking from Jamaica. Meats are rubbed with a hot spice mixture and grilled. The main ingredients of authentic jerk seasoning are Scotch bonnet
peppers, allspice, and thyme.
I like to make my own jerk rub. (Since many people don’t tolerate the heat of authentic jerk, I skip the Scotch bonnet peppers.) It’s simple to make: combine 2
tablespoons each ground allspice and dark brown sugar, 2 teaspoons each ground ginger, black pepper, cinnamon, ground nutmeg, and dried thyme, and 1/2
teaspoon cayenne pepper. This makes 1/2 cup of rub. Store in an airtight jar. Without the hot peppers, the rub is spicy, but not hot. For those who like hot peppers,
I add a pinch of ground dried habenero to the rub. Don’t fret if you don’t have a well-stocked spice cabinet, you’ll find jerk seasoning in most grocery stores.
This jerk chicken is stuffed with pineapple salsa. Pineapple has a vibrant tropical flavor and is an excellent source of vitamin C and manganese. It is also a good
source of vitamin B1 (thiamin), vitamin B6, copper and fiber. Diets rich in vitamin C can help prevent or reduce the severity of heart disease, asthma, colon cancer,
and arthritis. Vitamin C is vital for the proper function of the immune system. Maganese and thiamin are important in energy production.
Let’s take a trip to the tropics for dinner!
Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast; insert knife, and pivot inside chicken without enlarging
opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Marinate chicken breasts in pineapple juice for 30 minutes.
In a medium bowl, stir together pineapple, lime juice, scallions, and brown sugar. Season stuffing with salt and pepper, and set aside.
Remove chicken from pineapple juice. Discard juice. Pat chicken dry.
Dividing evenly, tightly pack pineapple mixture into each breast with stuffing; spray exterior of chicken breasts with oil spray, and sprinkle both sides of each
chicken breast evenly with jerk seasoning.
Heat broiler, with rack set 4 inches from heat. Line a large rimmed baking sheet with aluminum foil; arrange chicken on sheet. Broil until chicken is opaque
throughout and an instant-read thermometer inserted into stuffing reads 165, 15 to 20 minutes. Or grill over medium heat for 10-12 minutes, turning once.
Side dish suggestions: roasted potatoes with cumin, corn with black beans
Per Serving (excluding unknown items): 273 Calories; 3g Fat; 40g Protein; 22g Carbohydrate; 2g Dietary Fiber; 99mg Cholesterol; 116mg Sodium
Patti Anastasia is a personal chef based in Londonderry, NH. She solves your “what’s for dinner?” dilemma. Patti is a member of the Personal Chefs Network and
was named PCN’s Personal Chef of the Year in 2007 and New Personal Chef of the Year in 2004. You can reach Patti at 603-818-9991 or at
www.AnastasiasTable.com.
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