Pineapple Jerk Chicken

Prep Time 10 MIN

Cook Time 35 MIN

Serves 6

Ingredients :

  • 3 lb (1.5 kg) chicken drumsticks and thighs
  • 1 jar (341 mL) VH® Pineapple Jerk Sauce, divided
  • 2 cups (500 mL) reduced-sodium chicken broth
  • 1 cup (250 mL) short grain rice
  • 4 tsp (20 mL) minced fresh ginger
  • 1/2 cup (125 mL) red kidney beans, rinsed
  • 1/3 cup (75 mL) diced sweet red pepper
  • Lime Wedges, Sprigs of Fresh Thyme

Directions :

  1. In large bowl, toss chicken with 1 cup (250 mL) sauce; refrigerate at least 1 hour or up to overnight
  2. Preheat oven to 425F (220C). Arrange chicken on parchment paper–lined baking sheet; cook for 35 to 45 minutes or until golden brown and cooked through. Brush with remaining sauce
  3. Meanwhile, in small saucepan, bring broth to boil; stir in rice and ginger. Reduce heat to low: cover and cook for 20 minutes, or until rice is tender. Stir in beans and red pepper. Remove from heat. Cover and let stand for 5 minutes. Fluff with fork
  4. Serve chicken with rice and beans. Garnish with lime wedges and fresh thyme, if desired

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