It’s been a while since I posted a recipe. Mostly because it’s been a while since I cooked something so delicious I was compelled to tell you about it. But last night I made Jerk Pineapple Chicken and it was amazing. My friend Peyton, who I love more than bacon, gave me the recipe and once you make this you are going to want to send her flowers. It’s so good.

1 package chicken breasts (about 1.5 lbs) or chicken tenderloins

1 can of pineapple tidbits, juice set aside

1/4 cup of soy sauce (I use gluten free)

1/2-1 teaspoon red pepper flakes (depending on how much fire you want)

2 Tablespoons brown sugar

1 teaspoon Jerk Chicken seasoning (I used cajun seasoning because I didn’t have the other)

2 cloves minced garlic

1 tsp grated ginger

1 tsp cinnamon

1 tsp chili powder

1 Tablespoon cornstarch

1/3 cup finely diced onion

crushed roasted peanuts

olive oil

Whisk together soy sauce, pineapple juice, garlic, ginger, jerk seasonings, brown sugar and spices. Cut the chicken into bite sized pieces and place in marinade. Let the chicken marinate for at least 30 minutes. In the meantime, cook some rice (Jasmine is my favorite.)

In a hot skillet heat a tablespoon or two of olive oil then add onions. Cook until softened then add the chicken. Don’t dump it all in the skillet, use tongs to put the chicken, leaving the marinade. Once the chicken is cooked through, pour the sauce and the pineapple tidbits on top of the chicken and bring to a boil.

Cut back the heat and simmer for 20 minutes until the sauce begins to thicken. Serve over rice and top with crushed peanuts.

My stomach is growling. I’m so glad I have leftovers.