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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.

  • Prep:
  • Total Time:
  • Servings: 8
Pineapple-Stuffed Jerk Chicken

Source: Everyday Food, June 2008

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

Cook's Note

Arrange on a baking sheet (they should not touch); freeze until firm, about 1 hour. Wrap each in plastic, and place in a resealable freezer bag; freeze up to 2 months.

To broil from frozen: Unwrap chicken and proceed with step 3, broiling about 40 minutes, turning chicken over halfway through.

Reviews (4)

  • Lovely Lady E 31 May, 2012

    Made this and even my toddler liked it. Also, it makes an interesting chicken salad if you have any leftovers.

  • sarahsarahbobara 25 Feb, 2012

    Yummy but next time I'll season the rice. Good leftovers. http://allergyfreefoods.tumblr.com/post/17249634918/i-think-of-this-as-a-deconstructed-sweet-and-sour

  • TayLynn 19 Jun, 2008

    I halved the recipe and really wish that I had made the entire thing! It was so good and would have been nice to freeze half. I used fresh pineapple instead of canned and less than half of the jerk seasoning.

  • ehguy11 14 Jun, 2008

    Lots of flavor in this easy chicken recipe. I didn't have scallions, so I used minced red onion. It looked really nice in the pineapple stuffing! I set my broiler to the 'low' setting and baked for 20-25 minutes. I will definitely make this recipe again!

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