Ingredients Meat & Poultry Chicken Chicken Breast Recipes Pineapple-Stuffed Jerk Chicken 3.4 (33) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 45 mins Servings: 8 Tropical fruit and spices turn ordinary chicken into a trip to the islands (with a layover in the freezer). 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 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. Cook's Notes 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. Rate it Print