Spicy Pineapple Jerk Chicken Thighs

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, toss 8 boneless, skinless chicken thighs with 0.25 cup jerk seasoning blend, ensuring all pieces are evenly coated.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat, then sear the seasoned chicken thighs for 4 minutes per side until golden brown, removing them from the skillet and setting aside.

3. 3

   Add 0.5 finely chopped red onion, 3 minced cloves of garlic, 1 inch of grated fresh ginger, and 1 deseeded and minced Scotch Bonnet pepper to the same skillet, cooking for 3 minutes until fragrant.

4. 4

   Stir in 1 cup of fresh pineapple chunks, 0.25 cup of pineapple juice, 2 tablespoons of soy sauce, 1 tablespoon of brown sugar, 1 tablespoon of lime juice, and 0.5 cup of chicken broth to the skillet, bringing the mixture to a gentle simmer.

5. 5

   Return the seared chicken thighs to the skillet, nestling them into the simmering sauce, and reduce the heat to low, covering the skillet and cooking for 20 minutes until the chicken is cooked through.

6. 6

   Remove the lid, increase the heat to medium, and continue to cook for 5 minutes, allowing the sauce to thicken slightly.

7. 7

   Garnish the Spicy Pineapple Jerk Chicken Thighs with fresh cilantro before serving.