This has been one of “THOSE” weeks….where every day feels like Monday!
I’m sure you’ve been there. The phone keeps ringing, there’s another email to respond to, your to-do list has become a therapy chart with tasks like “breathe” and “don’t freak out”….
When I finally reach Friday, I dream of running away to some place tropical and spending the weekend with my toes in the sand. A place with no emails, no ringing phones, and all the time in the world to unwind.
Let’s just get there mentally ok?
When I can’t stick my toes in the sand, I run to my kitchen. It’s my “place” ~ My private island so to speak.
If you’re looking for your OWN little piece of the tropics this weekend…. Grab your sandals, put on your shades, and serve THIS!
Prep time: 40 Minutes
Cook time: 20 Minutes
Total time: 1 Hour
4 boneless skinless chicken breast
- 4 boneless skinless chicken breasts
- Caribbean Jerk Seasoning – Marinade Express
- 4 cups water
For the Sauce
For the Rice
- ½ cup pineapple juice (from canned pineapple)
- 4 tablespoons ketchup
- 4 tablespoons soy sauce – low sodium
- 2 teaspoons minced garlic
- ¼ teaspoon ground ginger
- pinch salt
- ⅛ teaspoon ancho chili pepper
- 2 cups long grain rice
- 4 cups water
- ½ teaspoon salt
- ½ teaspoon cumin
- 16 ounce can pineapple chunks (use juice for sauce)
- optional: minced fresh cilantro
- Add the 4 cups of water to the drum of the Marinade Express. Stir in the Caribbean Jerk marinade packet until dissolved and blended. Add the flavor ribs into the drum and place two chicken breasts on each side of drum. Place the lid on the drum and insert the vacuum hose into the nozzle on the lid. Allow the vacuum to run until the needle is in the green section of the meter. Remove the hose and place the drum on the Marinade Express. Tumble for 30 minutes.
- Remove the chicken from the drum, gently pat with paper towels to dry, and set aside. (This can be done in the morning to prep for dinner. Place the chicken in a covered container and refrigerate until ready to use.)
- Whisk together the pineapple juice, ketchup, soy sauce, garlic, ginger, salt, and ancho chili pepper. Set aside.
- Start your rice by putting the 4 cups of water into a pot and bringing to a boil. Add the salt to the water and stir in the rice. Reduce heat to a simmer and cover. Use the recommended cooking time on the package of rice you are using.
- Chop the pineapple into smaller pieces and set aside.
- Heat your grill, or indoor grill pan to medium-high heat. Brush both sides of chicken with a small amount of oil and sprinkle with salt and pepper. Place on the heated grill or grill pan.
- I’m using a grill pan and cook the first side for 3-4 minutes, flip and baste with the sauce. Be generous with the basting…the sauce is delicious! Flip again after 3-4 minutes and baste. I cook an additional minute or two on each side, flipping occasionally and basting several more times. For large chicken breasts, a total of 5-6 minutes per side is typically enough.
- Let the chicken rest for a few minutes before serving. Look for an internal temperature of 165 degrees.
- While your chicken rests, finish your rice by removing the lid, fluffing with a fork, then gently fold in the pineapples and cumin. The rice will be somewhat sticky. Taste and add more salt or cumin if desired. Optional: mix in cilantro.