Caribbean Jerk Sauteed Chicken Breasts

This week, I am showcasing one of Mad Dash Mixes meat seasonings and using it to make Caribbean Jerk Sautéed Chicken Breasts with Pineapple Salsa. The company offers 4 different meat seasonings: Caribbean Jerk, Texas BBQ, Fajita Rub and Steakhouse Seasoning. Since I haven’t been able to visit my favorite tropical islands recently, I thought using the Caribbean Jerk Seasoning would be the next best thing! At least my taste buds could visit the Caribbean!

Let’s Get to Mixin’

The Caribbean Seasoning can be used as a dry rub by coating the sides of your choice of meat with about 1 tablespoon of the Seasoning blend. Let the coated meat stand at room temperature for about 30 minutes to allow the seasoning time to soak into the meat. The coated meat can also be placed in the refrigerator for several hours and allowed to marinate. Once the meat has had time to marinate, it is ready to be cooked.

I decided to try using the Caribbean Jerk Seasoning in a marinade recipe to use with boneless chicken breasts. The marinated chicken breasts could then be grilled, baked in the oven or sautéed in a pan.

The marinade was so easy to make! Simply combine olive oil, lime juice, 1 1/2 to 2 Tablespoons of the Caribbean Jerk Seasoning, Worcestershire sauce, minced garlic and honey. Blend well.

Once the marinade is ready, pour it over the boneless chicken breasts and refrigerate for at least 30 minutes.

While the chicken is marinating, you can prepare the Pineapple Salsa. I will include the recipe for this pineapple salsa at the end of the post. More information about the pineapple salsa can be found here: How To Make Pineapple Salsa

Ready to Sauté

After the chicken has marinated, place the breasts in a skillet that has been sprayed with cooking spray.

Cook over medium heat for 6 to 8 minutes on each side. I did add a little extra marinade to the pan after I had turned the chicken breasts over.

Serve the chicken breasts with the pineapple salsa.

Pineapple Salsa

a colorful accompaniment to tortilla chips, chicken or fish.

Prep Time 15 minschilling time 30 minsTotal Time 45 mins

Servings 4 people

Equipment

• 1 mixing bowl
• measuring cups
• wooden spoon
• measuring spoons
• serving bowl
• knife
• chopping board

Ingredients 1x2x3x

• 1 cup crushed pineapple drained well
• 1/2 red onion chopped
• 2 ounces fresh cilantro and parsley chopped
• 1 Tablespoon lime juice
• 2 teaspoons honey
• 1 jalapeno pepper (optional) diced
• salt (optional)

Instructions

• drained crushed pineapple

after draining the crushed pineapple, measure out 1 cup.

cut the onion in half, chop one of the halves and refrigerate the other half to use at a later time.

chop the fresh cilantro and the parsley

dice the jalapeno pepper into small pieces if you are planning on using it.

Combine all the ingredients in a bowl

add the lime juice and the honey and mix well, refrigerate for at least 30 minutes

place the salsa in a serving bowl

NotesDiced pineapple can be used in place of the crushed pineapple. If using diced or chunks of fresh pineapple, use a food processor or blender to help chop or mince the pieces of pineapple.

add a dash of salt if you think it needs it. I hardly ever add salt to my recipes.

Tried this recipe? how it was!

one last look at the finished recipe