Jerk Chicken

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Peel and dice the onion.

Step 2

Open can and drain the juice. Use 1/2 in marinate and set aside the other half for later.

Step 3

Using food processor/blender add diced onion, pineapple, Jerky Mix, soy sauce, salt, and pepper. Blend into paste.

Step 4

Place chicken, olive oil, and paste into large bag. Make sure chicken is well coated.

Step 5

Marinate in the fridge overnight/ 2 hours.

Step 6

Grilling: Preheat a gas grill to medium-high heat, about 375F. Spray grill lightly with oil. Grill until chicken is cooked through, turning occasionally about 30 min. Internal temperature should reach 165F.

Step 7

Oven: Preheat oven to 425F. Line baking sheet with aluminium foil and coat it lightly with oil. Placed marinated chicken on baking tray and place it in the middle rack. Roast chicken for 30-35 min or until the temperature reaches 165F.

Step 8

Peel and dice onion

Step 9

Thinly slice cabbage into shreds.

Step 10

Julienne or shred carrot using a grater.

Step 11

Trim the ends of the scallions and thinly slice. Discard the bulb.

Step 12

Drain and rinse kidney beans using a colander.

Step 13

Combine coconut powder with 2 1/4 cu hot water and whisk well to dissolve.

Step 14

Rinse the rice in a colander to remove excess starch.

Step 15

In a medium pot, heat 1 tablespoon butter/oil over medium high heat.

Step 16

Add onion, scallions, ginger, and salt. Stir for 1-2 min until onion is tender.

Step 17

Add rice, milk, beans, and allspice. Stir to combine.

Step 18

Bring the pot to a boil over medium-high heat. Reduce heat, cover and simmer until the liquid has been absorbed and the rice is tender, about 15 min.

Step 19

Remove from heat and fluff the cooked rice with a fork.

Step 20

In a large bowl, whisk together Koolsla Herbie Mix, vinegar, oil, honey, salt, and pepper.

Step 21

Toss in cabbage, carrots, and pineapple until fully coated.