Jerk Chicken with Coconut Rice and Spicy Pineapple Relish

Coconut Rice:
  • 1 ½ c. white jasmine rice
  • 1 ½ c. water
  • 1 (14 oz.) can coconut milk
  • ½ tsp. salt
  • 1 T. maple syrup
Caribbean Jerk Chicken:
  • 4 boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 T. Jamaican jerk seasoning
  • 1 T. coconut oil, melted
  • 3 T. freshly squeezed lime juice
  • 1 clove garlic, minced
  • 1 tsp. kosher salt
  • 1 T. olive oil
  • 1 small onion, sliced into thin wedges
  • 1 orange bell pepper, seeded and sliced into strips
Spicy Pineapple Relish:
  • 1 c. diced pineapple
  • 1 small jalapeño pepper, seeded and minced
  • 1 T. pineapple or apple jelly or jam
  • 1 tsp. lime juice
  • Salt and pepper, to taste

Place the coconut rice ingredients (jasmine rice through maple syrup) into the pot of your Instant Pot. Set the pot on the rice setting (12 mins @ high pressure) and allow the pressure to naturally release for 10 minutes before manually releasing the pressure.

While the rice is cooking, toss the chicken breast pieces with the next five ingredients (Jamaican jerk seasoning through kosher salt) until well combined.

Heat the olive oil in a large, nonstick skillet over medium-high heat. Sauté the onion and bell pepper until crisp-tender. Add the seasoned chicken breasts and continue cooking until the chicken is cooked through and the sauce is slightly thickened, about 15 minutes.

To make the relish, combine all of the ingredients (diced pineapple through salt & pepper) and place in a small serving bowl.

To serve, spoon the chicken and relish over the rice in bowls. Serve warm.

  • Yields: 4 servings
  • Preparation Time: 30 minutes

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