Pineapple Jerk Chicken | Recipe Cart
Export 8 ingredients for grocery delivery Step 1 In large bowl, toss chicken with 1 cup (250 mL) sauce; refrigerate at least 1 hour or up to overnight.
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Cooking tools:
- Pastry brush
- Mixing bowl
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Stove
- Fork
- Measuring cup
- Refrigerator
- Plate
Ingredients
- 3 lb (1.5 kg) chicken drumsticks and thighs
- 1 jar (341 mL) VH® Pineapple Jerk Sauce, divided
- 2 cups (500 mL) reduced-sodium chicken broth
- 1 cup (250 mL) short grain rice
- 4 tsp. (20 mL) minced fresh ginger
- 1/2 cup (125 mL) red kidney beans, rinsed
- 1/3 cup (75 mL) diced sweet red pepper
- Lime wedges, sprigs of fresh thyme
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