Jerk Chicken with Cranberry Coconut Sauce
Jerk Chicken with Cranberry Coconut Sauce
Directions
- Combine the jerk seasoning and oil to make a paste. Rub on the chicken tenders and grill.
- Combine the sugar and chili sauce and rub over the pineapple quarters. Bake in a 350 F oven for 10 – 15 minutes.
- Juice the lime and combine with the coconut milk and cranberry sauce in a pot. Heat until the cranberry sauce is melted and simmering.
- Large dice the pineapple.
- Place three tenders on a plate and then the diced pineapple over the top. Garnish with fresh chopped cilantro and sliced jalapeños. Serve sauce in a ramekin.
Ingredients
- 12 ea Farm Smart® chicken tenders
- 3 tbsp Magellan® jerk seasoning
- 1 tbsp Roma® Oil, Olive
- 1 Peak Fresh Produce® pineapple, peeled, quartered lengthwise and core removed
- 3/4 cup Heinz® Chili Sauce
- 1/2 cup West Creek® Sugar, Brown
- 1 cup Asian Pride® Coconut milk
- 1 14 oz can Ocean Spray® Whole Berry Cranberry sauce
- 1 Peak Fresh Produce® Lime(s)
- 1 tbsp Peak Fresh Produce® Cilantro, chopped
- 1 Peak Fresh Produce® Jalapeño Pepper(s), sliced
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
