"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Carribean Jerk Chicken Over Pineapple Salsa Recipe

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This recipe for Carribean Jerk Chicken Over Pineapple Salsa, by , is from Middle Paxton Elementary School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Bangert
Added: Monday, March 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 boneless, skinless chicken breast for each person eating
Carribean Jerk seasoning
salt
pepper
red bell pepper
green bell pepper
onion
1 fresh pineapple or 1 large can of pineapple chunks

Directions:
Directions:
Prepare chicken for grill by seasoning both sides generously with salt, pepper, and carribean jerk seasoning. Grill chicken over medium heat. While chicken is grilling finely chop red and green peppers (you will need about 1/2 of each pepper). Then finely chop onion (again you will need 1/2) If using fresh pineapple, peel and chop pineapple into chunks. Toss together pineapple, chopped peppers and onions. Serve whole breast on top of pineapple salsa. I usually serve with seasoned rice. Enjoy! Great summer meal.

 

 

 

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