Sweet and Tangy Jerk Chicken with Caramelized Pineapple and Mango

The flavors in this dish just scream warm and sunny tropical island.

So much so that it makes me wish I was on a tropical island right about now.

Sweet and Tangy Jerk Chicken with Caramelized Pineapple and Mango - Easy and ready in 15 minutes! Dinner that tastes like a tropical vacation is a guaranteed hit!!

It’s a fast, easy recipe the whole family will love and it’s ready in less than 15 minutes. This isn’t traditional jerk chicken but who said we always have to be traditional.

I love the warming flavors in jerk seasoning and it varies from brand to brand but allspice, peppers, cloves, cinnamon, nutmeg, thyme, brown sugar, garlic, and salt are common.

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Sweet and Tangy Jerk Chicken with Caramelized Pineapple and Mango - Easy and ready in 15 minutes! Dinner that tastes like a tropical vacation is a guaranteed hit!!

Combined with a sauce made with pineapple juice, honey, and brown sugar for sweetness, and lemon juice and apple cider vinegar for tanginess, the chicken is bursting with sweet-and-tangy flavor and wonderfully moist.

I am all about sauces and dips, always need extra, and this one is ridiculously good. You’ll have more than you like need for the chicken and it’s wonderful drizzled over rice, pasta, or vegetables.

Sweet and Tangy Jerk Chicken with Caramelized Pineapple and Mango - Easy and ready in 15 minutes! Dinner that tastes like a tropical vacation is a guaranteed hit!!

I caramelized pineapple and mango to top the chicken. I used coconut oil which enhances the tropical flair, but you can substitute with another oil.

I used canned pineapple since I needed the juice anyway for the sauce for the chicken and I used frozen mango but if you have fresh, even better. Pineapple holds up to heat and the caramelization process better than mango because it’s firmer, but I adore any caramelized fruit.

Sweet and Tangy Jerk Chicken with Caramelized Pineapple and Mango - Easy and ready in 15 minutes! Dinner that tastes like a tropical vacation is a guaranteed hit!!

Sweet and Tangy Jerk Chicken with Caramelized Pineapple and Mango

The flavors in this dish just scream warm and sunny tropical island. It’s a fast, easy recipe that the whole family will love and it’s ready in less than 15 minutes. It isn’t traditional jerk chicken but who said we always have to be traditional. I love the warming flavors in jerk seasoning and combined with an easy sauce that’s ridiculously good, the chicken is bursting with sweet-and-tangy flavor and wonderfully moist. I used coconut oil for the caramelize fruit which enhances the tropical flair, but you can substitute with another oil.

Ingredients:

Chicken

  • 1/2 cup honey
  • 1/4 cup pineapple juice (from one 16-ounce can pineapple chunks, reserve the pineapple for caramelizing)
  • 2 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
  • 2 tablespoons light brown sugar, packed
  • 1 tablespoon jerk seasoning for sauce + more for sprinkling over chicken
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 4 boneless skinless chicken breasts (about 1 1/2 pounds)

Caramelized Pineapple and Mango

  • 1/2 to 1 tablespoon coconut oil (or another preferred oil)
  • about 1 cup pineapple chunks (reserved from can)
  • about 1 cup mango chunks (I used frozen that I allowed to thaw)
  • 1/2 teaspoon salt, optional and to taste

Directions:

  1. Chicken – To a medium bowl or large measuring cup, add the honey, pineapple juice, lemon juice, apple cider vinegar, 2 tablespoons olive oil, brown sugar, 1 tablespoon jerk seasoning, salt, pepper, and stir to combine; set aside.
  2. To a large skillet, add 1 tablespoon olive oil, generously sprinkle each chicken breast on both sides with jerk seasoning. Add chicken to skillet and cook chicken over medium-high heat for 3 to 4 minutes on each side so that it has a nice sear. Cooking time will vary based on thickness of chicken breasts. Chicken should be about 80 to 90% cooked through.
  3. Remove skillet from heat, turn heat to medium-low, and carefully add the sauce noting that it will bubble up vigorously in the first few seconds.
  4. Place skillet back on the heat and allow chicken to cook for about 10 minutes, or until sauce has thickened and reduced some, has darkened in color, and chicken is cooked through. Flip chicken a few times throughout. While chicken cooks, caramelize the fruit.
  5. Caramelized Pineapple and Mango – To a separate large skillet, add the coconut oil, pineapple, mango, optionally sprinkle with salt, and cook over medium-high heat until golden brown and caramelized, about 8 minutes, flipping every few minutes to ensure all sides are evenly cooked.
  6. Top chicken with caramelized fruit and serve immediately. Chicken and fruit are best warm and fresh, but leftovers will keep airtight in the fridge for up to 3 days. I store fruit and chicken separately.
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56 comments on “Sweet and Tangy Jerk Chicken with Caramelized Pineapple and Mango”

  1. I made this tonight and it was delicious! I add onion and red bell pepper and served with pearl couscous. Will definitely make again. Thanks for the great recipe Averie!

  2. I made this today with a little modification…Jon grilled the chicken and I made the sauce. This really is outstanding–a lot going on and we love it! Thank goodness for leftovers…it’s too good to just have once. I’m anxious to see what you have coming in May!

  3. Tried this last night and it was really good. I look forward to trying more of your things

  4. Is there a certain “jerk season ” you recommend 

  5. Made this tonight per my husbands request and it is VERY good! Just the right amount of sweet and spice! Served it over white rice and topped with cilantro!! Delicious!! This has now become a dinner staple in my family!!

  6. Looking at this, I’m wishing I was on a tropical island right now too! I’m making my menu plan for the week and this is going on it. It looks AMAZING! And 15 minutes…woo hoo…fast and easy is the best!

  7. Hi Averie, I tried to email you but was unsure if it went through, I want to make this recipe on vacation but was trying to find an easier way with being on the beach all day.. Have you ever made this in the crockpot? I was thinking of making it in there instead. Let me know! Thanks!

    • Just replied to your email. I haven’t tried in a slow cooker but I bet it would be great. Dump everything in and see what happens. I would do the experimentation before you’re on vacation though.

  8. I just discovered your blog a few weeks go because of all your delicious bars. I had leftover fresh mango from another jerk chicken recipe I made 2 days ago when I stumbled across this one. I used pork chops instead just so my husband wouldn’t ask why we were having jerk chicken twice in one week. The flavors are just amazing – definitely knocked it out of the park, so I’m excited to peruse your other non-dessert recipes!

    • Thanks for trying the recipe and I’m glad it came out great for you with pork! Way to use up what you had on hand! The irony is that this chicken recipe is the very first chicken recipe I ever posted on my site because before that, I was a baking-only blog or salads and veggie type sides.

  9. what is Jerk seasoning? Can it be made with the seasoning I have?

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