Jamaican Chicken

Marsha Gardner


This is my take on a great Chicken dish that we had while in Jamaica. Simple and easy to put together on a busy night. Rice cooks while chicken is cooking add a vegetable and you have a perfect meal.

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25 Min


12-16 oz
chicken tenderloins
1/4 tsp
kosher salt
1/8-1/4 tsp
cayenne pepper
1 large
sweet potato, peeled, halved and thinly sliced
1 medium
banana pepper, seeded and chopped
1 c
pineapple juice, unsweetened
1 tsp
unripe bananas, quartered lengthwise and cut into 3/4-inch pieces
2 c
hot cooked jasmine or basmati rice

Directions Step-By-Step

Season chicken with salt and red pepper.
In a large, nonstick skillet, cook chicken in hot oil for 3 to 4 minutes. Add sweet potato and banana pepper. Cook and stir for 5 to 6 minutes more or until chicken is no longer pink and potato is just tender.
In a small bowl stir together the pineapple juice and cornstarch; stir into chicken mixture.

Cook and stir gently until slightly thickened and bubbly. Stir in bananas. Cook and stir 2 minutes more.

Serve over cooked brown rice.

About this Recipe

Course/Dish: Chicken
Other Tags: Quick & Easy, Healthy