Caribbean Jerk Chicken Stir-Fry with Pineapple & Peppers

This fiery and flavourful Caribbean stir-fry blends smoky jerk-seasoned chicken with sweet pineapple, bell peppers, and a tangy lime-honey glaze. Perfect served over rice or coconut-infused quinoa for a tropical-inspired meal!

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Keyword: Chicken, Stir-Fry, Jamaican, Spice, Pineapple, Peppers

Category: Main Courses

Course: Main Course, Mains, Poultry

Cuisine: Caribbean

Prep Time: 10

Cook Time: 10

Marinating the Chicken: 8 10

Total Time: 8 30

Servings: Servings

Calories: 82kcal

Author: MJF

Cost: £8.00

Equipment

1 Cutting Board and Cooks Knife
1 Mixing Bowl

Ingredients

For the Chicken

2 each Chicken Breasts thinly sliced
1 Tbsp Vegetable Oil
1 Tbsp Jerk Seasoning homemade or store-bought
½ Tsp Ground Allspice
½ Tsp Smoked Paprika
½ Tsp Salt
1 Tbsp Lime Juice

For the Stir-Fry

1 each Red Bell Pepper sliced
1 each Yellow Bell Pepper sliced
1 each Small Red Onion sliced
1 Cup Fresh Pineapple Chunks
2 each Garlic Cloves finely chopped
1 each Small Red Chili finely chopped (optional for extra heat)
2 Tbsp Soy Sauce
1 Tbsp Honey
½ each Lime juice
1 Tbsp Fresh Coriander chopped

Instructions

Toss the sliced chicken with jerk seasoning, allspice, smoked paprika, salt, and lime juice. Let it sit for at least 10 minutes (or overnight for a deeper flavour).
Heat 1 tbsp vegetable oil in a large pan or wok over medium-high heat.
Add the chicken and stir-fry for 5-6 minutes until browned and cooked through. Remove from the pan and set aside.
In the same pan, add the garlic, red onion, and bell peppers. Stir-fry for 2 minutes until slightly softened.
Toss in the pineapple chunks and chopped chili. Drizzle in soy sauce, honey, and lime juice.
Stir well and cook for another 2 minutes.
Return the chicken to the pan, toss everything together, and cook for 1 more minute.
Garnish with fresh coriander and serve over rice or coconut quinoa.

Nutrition

Jamaican Jerk Chicken Stir-Fry with Pineapple and Peppers