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Jerk Chicken with Tropical Couscous

Caribbean cuisine brightens up our weeknights thanks to its bold colors and flavors. Done in less than 30 minutes, this chicken is one of my go-to easy meals. —Jeanne Holt, Mendota Heights, Minnesota
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 can (15.25 ounces) mixed tropical fruit
  • 1 pound boneless skinless chicken breasts, cut into 2-1/2-in. strips
  • 3 teaspoons Caribbean jerk seasoning
  • 1 tablespoon olive oil
  • 1/2 cup chopped sweet red pepper
  • 1 tablespoon finely chopped seeded jalapeno pepper
  • 1/3 cup thinly sliced green onions (green portion only)
  • 1-1/2 cups reduced-sodium chicken broth
  • 3 tablespoons chopped fresh cilantro, divided
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1 cup uncooked whole wheat couscous
  • Lime wedges

Directions

  • Drain mixed fruit, reserving 1/4 cup syrup. Chop fruit.
  • Toss chicken with jerk seasoning. In a large cast-iron or other heavy skillet, heat oil over medium-high heat; saute chicken until no longer pink, 4-5 minutes. Remove from pan, reserving drippings.
  • In same pan, saute peppers and green onions in drippings 2 minutes. Add broth, 1 tablespoon cilantro, lime juice, salt, reserved syrup and chopped fruit; bring to a boil. Stir in couscous; reduce heat to low. Place chicken on top; cook, covered, until liquid is absorbed and chicken is heated through, 3-4 minutes. Sprinkle with remaining cilantro. Serve with lime wedges.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1-1/2 cups: 411 calories, 7g fat (1g saturated fat), 63mg cholesterol, 628mg sodium, 57g carbohydrate (19g sugars, 7g fiber), 31g protein.

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Reviews

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Average Rating:
  • Treasure
    Jan 14, 2020

    This was very good. I used a wet jerk marinade (to taste, we like spicy) because that's what I had. Also I used pickled jalapeno because I forgot to buy fresh. Otherwise followed the recipe and its delicious! spicy

  • Ellen
    Jul 9, 2017

    Really tasty, and great for summer in the hot, muggy Midwest. It's good either hot or cold. I love it exactly as written, though I leave out the jalapeno to reduce the heat when I make it for my family.

  • ps1_4_9
    May 8, 2017

    Spicy! Delicious!

  • joanburt
    Apr 24, 2017

    My husband really enjoyed this dish. I used mangoes instead of the tropical fruit mix and it worked very well.