Wednesday, April 13, 2011

Grilled Jerk Chicken and Pineapple

My family just made a wonderful trip to Arizona -  a little vacation to visit family and enjoy some warm weather.  :)  While we were there, Dean and I ate this amazing jerk chicken meal at a restaurant.  I wanted more, so I did my own version of it the other evening for dinner.  It was really good.  I was able to combine the spices just right to make this sweet and spicy.  And who doesn't love grilled pineapple?!  If you haven't tried it you are really missing out! 

Jerk Chicken Marinade
1 T. wheat-free Tamari
1 T. olive oil
2 t. allspice
1 t. dried thyme
1 t. chipotle chili powder
1/2 t. of each: cinnamon, nutmeg, sea salt, pepper
3 green onions, chopped
1/2 onion, chopped
Blend all ingredients in a food processor until combined and a paste forms.  

4 chicken breasts
1 lime
Place chicken breasts in resealable bag, squeeze lime juice over chicken.  Spread marinade over chicken.  Refrigerate for a few hours or overnight.  Remove chicken from fridge 30 minutes before grilling.  Grill over medium heat for 8-10 minutes per side, or until chicken is cooked through and juices run clear.

1 (20 oz) can sliced pineapple
(fresh pineapple would work, too.  I just opted for the cheaper version this time)
Spray/drizzle a little olive oil onto each slice.  Grill over medium heat for about 4 minutes per side, or until grill marks show and surface of pineapple looks a bit dryer.