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Jamaican Jerk Chicken with Mango Pineapple Salsa & Sweet Potato Fries

Prep Time1 minute
Cook Time7 minutes
Servings: 8
Author: Erin @ Strawberry Mommycakes

Ingredients

  • For the chicken
  • 2 lbs. boneless chicken thighs
  • 1/2 c. chicken broth
  • 1 Tb. Jamaican Jerk seasoning
  • 1 Tb. Teriyaki marinade sauce
  • 2 tsp. brown sugar
  • salt & pepper to taste
  • 1 tsp. Jamaican Jerk seasoning yes, again!
  • For the Quinoa
  • 2 c. chicken broth
  • 1 c. quinoa rinsed
  • 1 can red beans
  • salt and pepper to taste
  • For the Salsa
  • 1 mango diced
  • 1 c. pineapple diced
  • 1 jalapeno diced
  • 1 clove garlic grated or minced
  • 1/4 red bell pepper diced
  • 1/2 c. jicima diced
  • juice of 1 lemon
  • 1 tsp. chile con limon in the Mexican food aisle
  • salt and pepper to taste
  • 1 bag Alexia Sweet Potato Fries with Sea Salt
  • 1/2 c. shredded red cabbage optional

Instructions

  • First, add all the Jamaican Jerk chicken ingredients in the crock pot, besides the 1 tsp. of Jamaican Jerk seasoning.
  • Cook on low for 6 hours. Shred chicken, add tsp. of seasoning, then cook for another hour.
  • Combine all salsa ingredients in a medium bowl, then refrigerate until it is time to serve
  • While chicken is cooking for the remaining hour, prepare quinoa and preheat oven to 425 degrees.
  • Add broth and quinoa to a pot and boil water. Reduce heat to low, cover with a lid, then simmer for 15 minutes.
  • Remove quinoa from heat, fluff with a fork, then cover again for another 5 minutes.
  • Add red beans and salt and pepper to the quinoa.
  • Spread fries on a cookie sheet. You don't want to layer them otherwise they won't get crispy.
  • Bake in the oven for 20 minutes.
  • Layer fries, then quinoa mixture, Jamaican Jerk chicken, then cabbage and salsa and serve immediately.