Foil Grilled Pineapple Jerk Chicken
- 1/4 cup vegetable oil
- 1/2 cup C&H® Dark Brown Sugar
- 3 tablespoons soy sauce
- 3 tablespoons ketchup
- 2 teaspoons lime juice
- 4 cloves garlic
- 1/2 small onion, diced
- 1 (1-inch) piece ginger, peeled
- 2 tablespoons fresh thyme, chopped
- 1 jalapeño, seeded and minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 boneless chicken cutlets
- 1 fresh pineapple peeled, cored and cut into 1-inch rings
- chopped scallions, garnish
Add all of the ingredients to a blender and purée until smooth. Set aside 1 cup of sauce to serve with cooked chicken. Store away from work station to prevent cross contamination with raw chicken.
Brush jerk sauce onto both sides of each chicken breast. Set, uncovered, in a pan on the bottom shelf of the refrigerator to marinate for one hour.
Prepare 6 (12-inch) pieces of heavy-duty foil by coating with cooking spray. Place each marinated cutlet piece on foil. Spoon a tablespoon of marinade onto chicken. Fold over the foil and tightly crimp the edges closed to form a cooking packet. Discard any remaining marinade.
Preheat grill to medium-high heat. Place foil packets onto the grill and cook 5 to 7 minutes on each side. Remove one packet and check chicken for doneness.* When chicken is cooked, remove packets.
On a well-greased grill, place 6 pineapple rings over medium heat. Cook 2 minutes; turn and cook an additional 1 to 2 minutes.
Open chicken foil packets carefully, cover each cutlet with 1 grilled pineapple ring and spoon over 1 tablespoon of reserved jerk sauce. Garnish with scallions.
After handling raw poultry, always wash hands and contact surfaces thoroughly. Completely cook chicken through until internal temperature reaches a minimum of 165°F.