The flavors in this dish just scream warm and sunny tropical island.
So much so that it makes me wish I was on a tropical island right about now.
It’s a fast, easy recipe the whole family will love and it’s ready in less than 15 minutes. This isn’t traditional jerk chicken but who said we always have to be traditional.
I love the warming flavors in jerk seasoning and it varies from brand to brand but allspice, peppers, cloves, cinnamon, nutmeg, thyme, brown sugar, garlic, and salt are common.
Combined with a sauce made with pineapple juice, honey, and brown sugar for sweetness, and lemon juice and apple cider vinegar for tanginess, the chicken is bursting with sweet-and-tangy flavor and wonderfully moist.
I am all about sauces and dips, always need extra, and this one is ridiculously good. You’ll have more than you like need for the chicken and it’s wonderful drizzled over rice, pasta, or vegetables.
I caramelized pineapple and mango to top the chicken. I used coconut oil which enhances the tropical flair, but you can substitute with another oil.
I used canned pineapple since I needed the juice anyway for the sauce for the chicken and I used frozen mango but if you have fresh, even better. Pineapple holds up to heat and the caramelization process better than mango because it’s firmer, but I adore any caramelized fruit.
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Sweet and Tangy Jerk Chicken with Caramelized Pineapple and Mango
Ingredients
Chicken
- ½ cup honey
- ¼ cup pineapple juice, from one 16-ounce can pineapple chunks, reserve the pineapple for caramelizing
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
- 2 tablespoons light brown sugar, packed
- 1 tablespoon jerk seasoning for sauce + more for sprinkling over chicken
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 4 boneless skinless chicken breasts, about 1 1/2 pounds
Caramelized Pineapple and Mango
- ½ to 1 tablespoon coconut oil, or another preferred oil
- about 1 cup pineapple chunks, reserved from can
- about 1 cup mango chunks, I used frozen that I allowed to thaw
- ½ teaspoon salt, optional and to taste
Instructions
- Chicken – To a medium bowl or large measuring cup, add the honey, pineapple juice, lemon juice, apple cider vinegar, 2 tablespoons olive oil, brown sugar, 1 tablespoon jerk seasoning, salt, pepper, and stir to combine; set aside.
- To a large skillet, add 1 tablespoon olive oil, generously sprinkle each chicken breast on both sides with jerk seasoning. Add chicken to skillet and cook chicken over medium-high heat for 3 to 4 minutes on each side so that it has a nice sear. Cooking time will vary based on thickness of chicken breasts. Chicken should be about 80 to 90% cooked through.
- Remove skillet from heat, turn heat to medium-low, and carefully add the sauce noting that it will bubble up vigorously in the first few seconds.
- Place skillet back on the heat and allow chicken to cook for about 10 minutes, or until sauce has thickened and reduced some, has darkened in color, and chicken is cooked through. Flip chicken a few times throughout. While chicken cooks, caramelize the fruit.
- Caramelized Pineapple and Mango – To a separate large skillet, add the coconut oil, pineapple, mango, optionally sprinkle with salt, and cook over medium-high heat until golden brown and caramelized, about 8 minutes, flipping every few minutes to ensure all sides are evenly cooked.
- Top chicken with caramelized fruit and serve immediately. Chicken and fruit are best warm and fresh, but leftovers will keep airtight in the fridge for up to 3 days. I store fruit and chicken separately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi Averie, I tried to email you but was unsure if it went through, I want to make this recipe on vacation but was trying to find an easier way with being on the beach all day.. Have you ever made this in the crockpot? I was thinking of making it in there instead. Let me know! Thanks!
Just replied to your email. I haven’t tried in a slow cooker but I bet it would be great. Dump everything in and see what happens. I would do the experimentation before you’re on vacation though.
Looking at this, I’m wishing I was on a tropical island right now too! I’m making my menu plan for the week and this is going on it. It looks AMAZING! And 15 minutes…woo hoo…fast and easy is the best!
Made this tonight per my husbands request and it is VERY good! Just the right amount of sweet and spice! Served it over white rice and topped with cilantro!! Delicious!! This has now become a dinner staple in my family!!
Thanks for trying the recipe and I’m glad it came out great for you – and that it was husband approved! And that it’s now a dinner staple, awesome!
Is there a certain “jerk season ” you recommend
I’m not too picky about brand so whatever is on sale at my grocery store is what I use. The one I have now is actually a store-brand from Ralph’s.
Tried this last night and it was really good. I look forward to trying more of your things
Thanks for trying the recipe and I’m glad it came out great for you!
I made this today with a little modification…Jon grilled the chicken and I made the sauce. This really is outstanding–a lot going on and we love it! Thank goodness for leftovers…it’s too good to just have once. I’m anxious to see what you have coming in May!
Thanks for trying the recipe and I’m glad it came out great for you and that you have leftovers :)
I made this tonight and it was delicious! I add onion and red bell pepper and served with pearl couscous. Will definitely make again. Thanks for the great recipe Averie!
Thanks for trying the recipe and I’m glad it came out great for you and that you’re going to make it again! Love the idea of onions and peppers in this dish!
This is making me want to buy a plane ticket right now to Hawaii or the Caribbean… But my bank account is telling me that probably isn’t such a hot idea. Darn it!! If only I could pull up a chair at your table instead. ;)
Hi, I have been following you for a couple of years. It seems like lately u have been posting more meat recipes. I always thought you were a strict vegetarian?! I remember u would use pseudo meats from trader joes.
Regardless this looks so succulent. Thx 4 posting this.
I did some more testing, and an advertisement comes up whenever you first click on the site, not just when the print button is selected. Since I only click on the site when I want to print a recipe that is why I always get an advertisement first. Still, I don’t see that with any of the other blogs I follow.
Thanks for doing some digging and I REALLY appreciate the feedback because I just went and passed this along to my tech team and they’re looking into it more now. I think it has something to do with Google and Google Adsense and an overall glitch that Google had been having for awhile but we’ll look into it more and sorry for the trouble in the meantime.
I think it looks great! Definitely enough to make me want to try it! Thanks!
This looks awesome! I have to try it :)
This chicken looks absolutely amazing! Im drooling from the pictures!
Paige
https://thehappyflammily.com
I really like your blog & the recipes, but why is it that every time I print a recipe I first get an advertisement? This doesn’t happen on any of the other blogs I print from.
I’m not sure how you’re printing exactly – are you clicking on the “Print” icon in the recipe card section of post? I have never heard of this or had this happen when I periodically test my own site. I’ll let my team know. Thanks for the heads up.
Not that it’s any of my business so feel free to not answer :) but are you not a vegetarian anymore? Would you comment about the process to change? I have been a vegetarian for several years but now with kids I’d love to start adding animal protein
This dish looks super flavorful. Love the tropical flavors!