Serves 4

Adapted from Martha Stewart, Jo Cooks, and Food & Wine

For Jerk Seasoning:

• 1 tablespoon onion powder

• 1 tablespoon garlic powder

• 2 teaspoon cayenne pepper

• 2 teaspoon smoked paprika

• 1 teaspoon ground allspice

• 2 teaspoon salt

• 1 teaspoon black pepper

• ½ teaspoon red pepper flakes

• ½ teaspoon cumin

• ½ teaspoon nutmeg

• ½ teaspoon cinnamon

• 1 tablespoon brown sugar

• 1 teaspoon thyme

• 1 tablespoon fresh parsley, coarsely chopped

For Chicken:

• 1 can 17 ounces (480 - 500 grams) pineapple chunks in water; reserve 2 tablespoons of the liquid in the can

• 2 green onions, coarsely chopped

• Juice of 1 lime (1½ - 2 tablespoons)

• 1 teaspoon sugar

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1½ pounds (650 - 700 grams) chicken breasts; you want 4 breasts and look for ones that are thick

• 1½ tablespoons vegetable oil

For Rice and Peas:

• 2 teaspoons olive oil

• 1 small onion, finely diced

• 2 green onions, finely chopped

• 3 cloves garlic, minced

• 1-2 teaspoons fresh ginger, finely diced

• 1 Scotch bonnet pepper (habanero pepper will also work), finely chopped

• 2 cups long-grain or basmati rice, rinsed

• ¼ - ½ teaspoon ground allspice

• 1½ teaspoon dried thyme

• 2 teaspoons salt

• 1 teaspoon black pepper

• One can 13½ ounces (400 grams) unsweetened light coconut milk

• 1½ cups water

• 1 can kidney beans, rinsed and drained

For Jerk Seasoning:

1. Mix all the ingredients together in a bowl.

For Chicken:

1. Preheat the oven to 425 °F (220 °C).

2. In a bowl, stir together the pineapple chunks, green onions, lime juice, sugar, salt, and pepper, and set aside.

3. Pat dry each chicken before laying flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast. Insert knife and, very carefully, pivot inside the chicken without enlarging the opening. Slowly form a deep pocket inside the chicken. Do this for all four chicken breasts.

   • Be sure you don’t poke through the other side or pierce the skin or you risk having the liquid flow out of the chicken while it bakes.

4. Using your hands, carefully fill each pocket with the pineapple filling. You’ll be surprised how much can fit in each pocket, but be sure you don’t rip a hole in the chicken or overstuff the pocket. Add each chicken breast to a tinfoil-lined baking tray.

5. Rub the outside of each breast with oil. Liberally sprinkle both sides with the Jerk Seasoning making sure everything is covered.

6. Put the tray of chicken into the preheated oven and bake until chicken is opaque throughout and an instant-read thermometer inserted into stuffing reads 165 °F (74 °C), 20-25 minutes. Flip the chicken halfway through.

   • Make the Rice and Peas while the chicken bakes. If you time it so that the rice starts cooking when the chicken goes in the oven, both should be ready around the same time.

For Rice and Peas:

*This recipe uses a rice cooker to cook the rice. You can use the same quantities and procedures as this recipe if you make your rice on the stove. But follow your own stove-top rice cooking method.

1. Heat a small frying pan over medium heat. As the pan heats up, add the olive oil. Once the oil is hot, add the onions and sauté until glossy, about 3-4 minutes. Add the green onions, garlic, ginger, and Scotch bonnet pepper and continue sautéing until aromatic, about 1-2 minutes. Remove from heat.

2. Prepare the rice and add it to the rice cooker. Pour the aromatics from the frying pan into your rice cooker. Add the allspice, thyme, salt, pepper, coconut milk, and water. Give the rice a few stirs to help combine everything. Set your rice cooker to ‘cook’ and wait.

3. Once your rice is ready, fluff the rice with a fork or a rice spoon. Pour in the kidney beans and stir to combine.

4. Enjoy!