Jerk Chicken With Pineapple

Jerk chicken (a
        double quantity)

Serves 4.

Benefits from marinading overnight.
Serve with boiled rice, which will soak up the lovely juices.



  1. Put the onions, chillies, ginger, thyme, allspice and black pepper into a small blender and chop them well to achieve a very smooth pulp (we're keeping the liquid separate as it otherwise tends to escape from the blender all over everything).
  2. Add the white wine and dark soy sauce to the mixture and mix well.
  3. Score each piece of chicken, through the skin and down to the bone, twice or three times to let the marinade in deep.
  4. Place the pieces of chicken in a bowl, pour over the sauce, cover and leave to marinade in the fridge, preferably overnight, otherwise for as long as possible.
  5. On a hot grill, cook the chicken for 25 to 30 minutes, basting and turning three times during the procedure and adding leftover sauce as you go.  Don't worry if the chicken goes a little black during this process.  Place the chicken in a warm serving dish.
  6. Brush the pineapple rings with oil and plenty of black pepper, then grill them or (preferably) fry them on a fairly high heat, until golden brown on both sides.
  7. Serve the jerk chicken with boiled rice and pineapple on the side.

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