Sweet and Tangy Jerk Chicken with Caramelized Pineapple and Mango
"The flavors in this dish just scream warm and sunny tropical island. It’s a fast, easy recipe that the whole family will love and it’s ready in less than 15 minutes. It isn’t traditional jerk chicken but who said we always have to be traditional. I love the warming flavors in jerk seasoning and combined with an easy sauce that's ridiculously good, the chicken is bursting with sweet-and-tangy flavor and wonderfully moist. I used coconut oil for the caramelize fruit which enhances the tropical flair, but you can substitute with another oil...."
INGREDIENTS
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1/2 cup honey
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1/4 cup pineapple juice (from one 16-ounce can pineapple chunks, reserve the pineapple for caramelizing)
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2 tablespoons lemon juice
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2 tablespoons apple cider vinegar
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2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
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2 tablespoons light brown sugar, packed
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1 tablespoon jerk seasoning for sauce + more for sprinkling over chicken
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1/2 teaspoon salt, or to taste
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1/2 teaspoon black pepper, or to taste
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4 boneless skinless chicken breasts (about 1 1/2 pounds)
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1/2 to 1 tablespoon coconut oil (or another preferred oil)
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about 1 cup pineapple chunks (reserved from can)
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about 1 cup mango chunks (I used frozen that I allowed to thaw)
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1/2 teaspoon salt, optional and to taste
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