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Dinner Everyday Food & Drink Recipes

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.

Pineapple-Stuffed Jerk Chicken



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


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 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.

Everyday Food, June 2008

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