Jerk Chicken And Pineapple Foil Packs Recipes

BBQ HAWAIIAN CHICKEN FOIL DINNER PACK

Steps:

• Preheat grill to high heat.
• Drain juice from pineapple slices into a small mixing bowl.
• Whisk in barbecue sauce, minced garlic, and soy sauce; set aside.
• Place 6 pieces of foil (approx. 12"x18") on a clean working surface and spray with nonstick cooking spray.
• Place a chicken breast in the center of each piece of foil.
• Divide pineapple slices, peppers and green onions evenly on top of each chicken breast.
• Season with salt and pepper, to taste.
• Reserve 1/2 cup barbecue pineapple sauce; set aside.
• Drizzle remaining barbecue sauce evenly over foil packs.
• Fold the ends of the foil together and seal open ends closed tightly.
• Place foil packs on the grill and close lid.
• Cook for 15-20 minutes, turning over halfway through, until chicken is cooked through and peppers are tender.
• Carefully open foil packs and serve with reserved barbecue sauce, if desired.

JOEL'S JERK CHICKEN PINEAPPLE PASTA

Steps:

• Heat olive oil in a skillet over medium heat. Cook and stir chicken until no longer pink and juices run clear, 7 to 10 minutes. Stir in the pineapple and its juice, coconut, brown sugar, jerk seasoning, cinnamon, chili powder, red pepper flakes, salt and pepper. Reduce heat to low and simmer 15 minutes.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain. Toss chicken mixture with drained pasta.

JERK CHICKEN WITH PINEAPPLE SLAW

Steps:

• Preheat an outdoor grill to medium-high heat on one side.
• Oil the grill grates. Sprinkle the chicken all over with salt and pepper. Grill over direct heat until golden and crisp, about 5 minutes per side. Transfer to a large bowl filled with 1 cup of the Jamaican Style Jerk Cooking Sauce and toss to coat. Return the chicken to the indirect side of the grill, cover and cook, basting once with the remaining cooking sauce, until the chicken reaches and internal temperature of 165 degrees F, 25 to 30 minutes. Transfer the chicken back to the direct side, skin side-down, and cook until slightly charred, about 5 minutes.
• Meanwhile, combine the coleslaw mix, mayonnaise, cashews, cilantro, lemon juice and pineapple in another large bowl. Stir to combine and season with salt and pepper.
• Serve the chicken with the pineapple slaw and rice.

PINEAPPLE JERK CHICKEN

Steps:

• 1. In a zip bag, combine orange juice, jerk seasoning, 1/8 tsp. cayenne. Mix. Season chicken with salt and add to bag. Seal and squish to coat. Refrigerate for at least 1 hour.
• 2. Preheat oven to 375ºF (or heat grill). Lay a large sheet of heavy duty foil or two pieces of regular foil on a baking sheet and spray with non-stick spray.
• 3. Lay onion on the center of the foil. Top with chicken and orange juice mixture followed by lightly drained pineapple.
• 4. Cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.
• 5. Bake for 25 minutes, or until chicken is cooked through and onion is tender. Cut packet to release steam before opening entirely.
• 6. THIS MAKES ONE SERVING!! So, make one packet per person!!

GRILLED PINEAPPLE-CHICKEN FOIL PACKS

Steps:

• Heat gas or charcoal grill. In small bowl, stir together pineapple preserves, brown sugar, soy sauce and crushed red pepper.
• Cut 4 (24x12-inch) sheets of heavy-duty foil. Divide chicken, bell peppers, pineapple chunks and pineapple preserves mixture among foil sheets. Sprinkle with salt. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill over medium heat. Cover grill; cook 6 minutes. Using tongs, carefully turn packets over, taking care not to puncture foil. Cook 10 to 12 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.

GRILLED JERK CHICKEN WITH PINEAPPLE-RUM GLAZE

Steps:

• Prepare a glass dish large enough to hold the chicken pieces.
• To make the rub, combine all rub ingredients.
• Place the washed and dried chicken pieces in the glass dish.
• Rub the pieces all over with oil.
• Then rub the seasonings all over the chicken pieces to coat well.
• Cover and refrigerate for minimum 3 hours.
• Meanwhile, prepare the glaze.
• To make glaze, combine butter, sugar, dark rum and pineapple juice in a saucepan; bring to a boil.
• Reduce heat to medium, and simmer for 8-10 minutes; remove from heat, and set aside until ready to grill.
• After 3 hours, prepare the grill to high heat.
• Arrange the chicken pieces on the grill.
• Brush with glaze, turning the chicken until brown and cooked.
• When serving, drizzle with any remaining sauce.
• Delicious!