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Jamaican Shicken Pineapple Run Down

Ingredients
For the coconut rundown sauce
  Oil 2 Tablespoon
  Onion 1 Medium, finely chopped
  Red bell pepper 1 Medium, finely chopped
  Jalapeno peppers 1 Medium, finely chopped
  Garlic 2 Clove (10 gm), mince
  Thyme leaves 1 Teaspoon
  Coconut milk 2 Cup (32 tbs)
  Salt and pepper To Taste
For the chicken
  Oil 3 Tablespoon
  Chicken breasts 8 Ounce (boneless, skinless)
  Pineapple chunks 2 Cup (32 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Finely chop the onion, red pepper, jalapenos, mince the garlic, keep separately on the chopping board.

MAKING
2. In a large saucepan sauté the onion, red pepper, jalapenos, thyme and garlic with oil on medium heat and sauté for 5-7 minutes or until cooked through but not browned.
3. Add the coconut milk, salt and pepper and bring to a boil. Once it reaches to a boil reduce heat to very low and simmer for 30 minutes or until the sauce is thickened and reduced to about half. Keep stirring occasionally.
4. In the meantime in another pan you can sauté the chicken breast with oil until it is brown on all sides, you can grill it as well.
5. Once the chicken are done cut the browned chicken into bite-sized chunks.
6. Add the chicken to the rundown sauce along with the pineapple chunks and heavy cream.
7. Add a little water if needed to make a thinner sauce.
8. Once everything is added increase the heat bring it to a boil and then reduce the heat and simmer for about 10 to 15 minutes to cook the chicken completely.
9. Adjust seasoning with salt and pepper.

SERVING
10. Serve hot with rice or boiled green bananas.

Things You Will Need
Saucepan

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Jamaican
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Gravy
Ingredient: 
Chicken Breast
Restriction: 
High Protein
Preparation Time: 
30 Minutes
Cook Time: 
80 Minutes
Ready In: 
110 Minutes
Servings: 
4

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