Description
Smoky jerk chicken tucked into sweet roasted plantains and topped with zesty pineapple salsa — a handheld explosion of Caribbean flavor perfect for any occasion.
Ingredients
Scale
- 1 pound Boneless Chicken Thighs
- 2 tablespoons Jerk Seasoning
- 2 tablespoons Olive Oil
- 3 large Ripe Plantains
- 1 teaspoon Salt
- 1 cup diced Pineapple
- 1 small Red Bell Pepper, diced
- 1 small Red Onion, finely chopped
- 2 tablespoons Fresh Cilantro, chopped
- Juice of 1 Lime
- 1 teaspoon Honey
Instructions
- Preheat Your Equipment: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine Ingredients: In a bowl, mix chicken thighs with jerk seasoning and 1 tablespoon olive oil. Marinate for 30 minutes if possible.
- Prepare Your Cooking Vessel: Peel and slice plantains in half lengthwise. Brush with olive oil, sprinkle with salt, and place cut-side up on baking sheet.
- Assemble the Dish: Roast plantains for 20–25 minutes. While roasting, cook chicken in a pan over medium heat until fully cooked, then slice or shred.
- Cook to Perfection: Mix diced pineapple, red bell pepper, red onion, cilantro, lime juice, and honey in a bowl for salsa.
- Finishing Touches: Gently press the center of each roasted plantain to create a boat. Fill with chicken and top with salsa.
- Serve and Enjoy: Garnish with lime wedges or more cilantro. Serve warm.
Notes
- Use ripe plantains with black spots for best caramelization.
- Let chicken rest before slicing to retain juiciness.
- Chill salsa for 10 minutes to enhance flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking and Sautéing
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 boat
- Calories: 310
- Sugar: 9g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 85mg