Pineapple-Stuffed Jerk Chicken
We've created a simple version of Jamaican jerk seasoning that packs all the punch of the original. Make an extra batch for a quick chicken rub anytime.
- 2 tablespoons dried thyme
- 2 teaspoons ground allspice
- 1/2 to 1 teaspoon cayenne pepper
- 3 tablespoons sugar
- Coarse salt and ground pepper
- 2 cans (20 ounces each) pineapple chunks in juice, drained
- 2 tablespoons fresh lime juice
- 4 scallions, thinly sliced
- 8 boneless, skinless chicken breast halves (6 to 8 ounces each)
- 3 tablespoons vegetable oil, such as safflower
- Cooked rice, for serving
To broil from frozen: Unwrap chicken and proceed with step 3, broiling about 40 minutes, turning chicken over halfway through.
In a small bowl, combine thyme, allspice, cayenne, 1 tablespoon sugar, 1 teaspoon salt, and 1/2 teaspoon pepper; set spice mixture aside. In a medium bowl, stir together pineapple, lime juice, scallions, and remaining 2 tablespoons sugar. Season stuffing with salt and pepper, and set aside.
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). Dividing evenly, tightly pack each breast with stuffing; rub exterior with oil, and sprinkle with spice mixture.
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 degrees, 15 to 20 minutes. Serve stuffed chicken with rice.