Caribbean Jerk Chicken With Pineapple-Cilantro Rice - cooking recipe

Ingredients

Jerk Seasoning
2 teaspoons coarse salt
1 1/4 teaspoons black pepper, fresh ground
2 teaspoons dried thyme
2 teaspoons ground cumin
1/2 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
To the seasoning add
1/4 cup brown sugar, packed
1 teaspoon minced garlic
1 tablespoon scallion, chopped
2 teaspoons hot sauce
Jerk chicken
4 chicken breasts, boneless and skinless, pounded to 1/2 inch thickness
Pineapple-Cilantro Rice
2 cups basmati rice, uncooked
6 cups water
1 whole pineapple, peeled, cored and cubed
1/2 cup fresh cilantro, chopped
1 red pepper, diced
1 cup frozen peas, thawed
1 1/2 teaspoons olive oil
1/2 lime, to squeeze over rice before serving
1 lime, cut into wedges (for garnish)

Preparation

Combine Jerk seasoning with brown sugar, garlic, scallions, and hot sauce to make a paste. Rub on both sides of each breast and wrap or cover for at least 30 minutes, but up to two hours.
Bring water to a boil and cook rice for 10-12 minutes, until tender, but still firm. Drain, and rinse with cool water.
Transfer to a bowl and stir in pineapple, cilantro, red pepper, peas, and olive oil. Season with 1/2 tsp salt and fresh ground pepper. Cover and chill.
Heat grill to med-high. Cook chicken until browned on both sides and cooked through, about 4 minutes each side.
Squeeze half lime over chilled rice, cut chicken into strips, and serve.
Garnish with more fresh cilantro and lime wedges.