Grilled Jerk Chicken with Pineapple and Red Pepper
Adapted from Runner’s World
By Casey Ann Francis
Ingredients:
1 red bell pepper, quartered
4 thick, fresh pineapple slices
canola oil
1 1/2 tbsp jerk seasoning
1 1/2 tbsp oil
1 1/2 lbs boneless, skinless chicken thighs
Directions:
Oil the grate and heat the grill to medium-high. Toss a quartered red bell pepper and 4 thick pineapple slices in a medium bowl with canola oil to coat. Remove and sprinkle bell pepper with salt. In the same bowl, combine 1 1/2 tablespoons jerk seasoning and 1 1/2 tablespoons oil. Add 4 large boneless, skinless chicken thighs (about 1 1/2 pounds) and toss to coat. Grill chicken, pepper, and pineapple about 10 minutes, turning once.
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published in The Spirit Community Newswpapers
05.MAY.10