Jerk Chicken with Pineapple-Cilantro Rice

Martha Stewart Living, June 2000
  • Yield Serves 6
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  • 2 teaspoons coarse salt
  • 1 1/4 teaspoons freshly ground black pepper
  • 2 teaspoons dried thyme
  • 2 teaspoons ground cumin
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 cup light-brown sugar, packed
  • 3 whole boneless skinless chicken breasts, split
  • 2 cups uncooked basmati rice
  • 1 pineapple, peeled, cored, and cut into 1/2-inch cubes
  • 1/2 cup fresh cilantro leaves, coarsely chopped
  • 1 red bell pepper, seeded and cut into 1/4-inch dice
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 lime, cut into wedges, for garnish


  1. In a small bowl, combine 1 1/2 teaspoons
    salt, 1 teaspoon pepper, thyme, cumin, red
    pepper, garlic powder, paprika, cloves,
    nutmeg, allspice, and light-brown sugar.
    Set spice mixture aside.

  2. Place 2 chicken breasts between layers of
    plastic wrap. Pound chicken to a 1/2-inch
    thickness. Transfer to a glass baking dish,
    and repeat with remaining breasts. With all
    the spice mixture, rub breasts on both sides.
    Cover with plastic wrap; chill 30 minutes.

  3. Bring a medium saucepan of water to a
    boil. Stir in the rice, and reduce to a simmer.
    Cook until rice is tender but still firm,10 to 12 minutes. Drain; rinse with cool water. Transfer to a bowl, and stir in the pineapple,
    cilantro, bell pepper, and olive oil. Season
    with remaining 1/2 teaspoon salt and 1/4 teaspoon
    black pepper. Cover, and chill.

  4. Heat a grill or heavy grill pan over medium-high heat. Cook the chicken until
    it is browned on both sides and cooked
    through, 4 to 5 minutes on each side.
    Serve with the cooled pineapple rice and
    lime wedges.

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