Servings: 2 people
Calories: 1280kcal
Equipment
- Bowl
- Skillet
Ingredients
- 1/3 cup Soy Sauce
- 3/4 lb. boneless skinless chicken breast
- 1 medium pineapple
- 1 teaspoon Sesame oil
- 3 tablespoon brown sugar
- 1 tablespoon pineapple juice
- 2 teaspoon fresh ginger
- 1 tablespoon vegetable Oil
- 3 cloves garlic
For Jerk Marinade
- 2 teaspoon water
- Sesame seeds
- 2 cups cooked rice
- green onions
- 2 teaspoon cornstarch
Instructions
- Begin by marinating the chicken in a soy sauce, pineapple juice, sesame oil, brown sugar, fresh ginger, and garlic mixture for at least one hour or up to 24 hours.
- Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides and cooked through about 5-7 minutes. Remove from the skillet and set aside.
- In a medium bowl, mix together the water and cornstarch until combined. Add the pineapple cubes to the same skillet and cook for 2-3 minutes, or until lightly browned on both sides. Reduce heat to low, add in the cornstarch mixture, and stir until combined.
- Increase heat to medium-high, add in the cooked chicken, and stir everything together until well coated. Reduce heat to low-medium and cook for 5 minutes or until everything is heated through.
- While the chicken is cooking, prepare the rice according to the package instructions. Divide the cooked rice between two bowls and top with the jerk chicken and pineapple mixture. Garnish with sesame seeds, and green onions, and serve.
Video
Notes
• You can also use shrimp instead of chicken if desired. Just marinate it in the same soy sauce, pineapple juice, sesame oil, brown sugar, fresh ginger, and garlic mixture.
• Leftover jerk chicken and pineapple can be stored in an airtight container for up to 5 days. Reheat in the microwave or on the stove top.
• If you want a spicier dish, feel free to add additional spices such as cayenne pepper or red pepper flakes.
Nutrition
Calories: 1280kcal
Tried this recipe?Let us know how it was!