No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Jerk Chicken with Pineapple-Cilantro Rice

  • servings: 6
Photography: John Blais




  • 2 teaspoons coarse salt
  • 1 1/4 teaspoons freshly ground black pepper
  • 2 teaspoons dried thyme
  • 2 teaspoons ground cumin
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 cup light-brown sugar, packed
  • 3 whole boneless skinless chicken breasts, split
  • 2 cups uncooked basmati rice
  • 1 pineapple, peeled, cored, and cut into 1/2-inch cubes
  • 1/2 cup fresh cilantro leaves, coarsely chopped
  • 1 red bell pepper, seeded and cut into 1/4-inch dice
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 lime, cut into wedges, for garnish


  1. Step 1

    In a small bowl, combine 1 1/2 teaspoons salt, 1 teaspoon pepper, thyme, cumin, red pepper, garlic powder, paprika, cloves, nutmeg, allspice, and light-brown sugar. Set spice mixture aside.

  2. Step 2

    Place 2 chicken breasts between layers of plastic wrap. Pound chicken to a 1/2-inch thickness. Transfer to a glass baking dish, and repeat with remaining breasts. With all the spice mixture, rub breasts on both sides. Cover with plastic wrap; chill 30 minutes.

  3. Step 3

    Bring a medium saucepan of water to a boil. Stir in the rice, and reduce to a simmer. Cook until rice is tender but still firm,10 to 12 minutes. Drain; rinse with cool water. Transfer to a bowl, and stir in the pineapple, cilantro, bell pepper, and olive oil. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover, and chill.

  4. Step 4

    Heat a grill or heavy grill pan over medium-high heat. Cook the chicken until it is browned on both sides and cooked through, 4 to 5 minutes on each side. Serve with the cooled pineapple rice and lime wedges.

Martha Stewart Living, June 2000