In a large bowl, add scallions, minced garlic, diced onion, seeded minced Jalapeño, the juice of two limes, brown sugar, thyme leaves, allspice, cinnamon, fresh ground pepper, mix together well.
In large seal able bag, add pounded chicken, pour on marinade, turn to coat well and let marinate from 2-24 hours, turning occasionally to mix up marinade and ensure even marination.
Meanwhile in another bowl mix together, cubed mangos, chopped tomatoes, pineapple, jalapeño, red onion, and chopped cilantro, and lime juice. Mix together well, cover and refrigerate until time to serve.
About 30 minutes before eating remove chicken and salsa from refrigerator. Prepare grill to a medium heat. Place Chicken on hot grill and grill about 5 minutes each side or until chicken is no longer pink in the middle.
In medium sauce pot cook quinoa according to package directions, substituting the coconut milk for the water in the recipe. Quinoa will be light and fluffy.
Serve: a scoop of quinoa with chicken topped with Pineapple Mango Salsa. They complement each other nicely.
This seem a bit bland compared to most Jerk Chicken. This recipe can be spiced up by adding more of the jalapeño's or substituting habaneros, add a little more allspice and/or cinnamon. That will kick it right up!
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|Serving Size: 1 Serving (393g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 186 (37%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||28 %|
|Saturated Fat 15.1g||75 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 91.3mg||28 %|
|Sodium 118.1mg||4 %|
|Potassium 963.5mg||25 %|
|Total Carbohydrate 38.9g||11 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 33.2g|
|Protein 44.7g||64 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 503
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