Sweet & Spicy Jerk Chicken Pineapple Boats
These Sweet & Spicy Jerk Chicken Pineapple Boats layer Ting-A-Ling Jerk Marinade and
Jerk Sauce with fresh pineapple for a balance of heat, sweetness, and Caribbean-inspired
flavor. Grilling the chicken and pineapple first adds a smoky char, while the final jerk glaze
brings everything together with a sticky, sweet-and-spicy finish.
1. Prepare the pineapple boats.
Slice 1 pineapple lengthwise through the crown to create two equal halves. Carefully cut around the inside of each half and scoop out the flesh, leaving the outer shell intact. Set
the pineapple shells aside to use as serving bowls.
2. Prepare the pineapple.
Divide the removed pineapple flesh in half. Cut one half into bite-size chunks and set
aside. Finely crush or mash the remaining half, reserving both the fruit and its juices for
the marinade.
3. Marinate the chicken.
In a bowl, combine 2 tablespoons Ting-A-Ling Jerk Marinade, 3 tablespoons
crushed pineapple and juice, 1 teaspoon chicken seasoning, and 1 teaspoon olive
oil. Season lightly with salt and black pepper. Add 1 pound boneless, skinless
chicken thighs, tossing until thoroughly coated. Cover and marinate for at least 30
minutes, or up to a few hours in the refrigerator.
4. Prep the vegetables.
Cut 1⁄2 yellow onion and 1⁄2 red and 1⁄2 yellow or orange bell pepper into thick,
bite-size chunks. Set aside.
5. Make the sweet & spicy jerk sauce.
Whisk together 2 tablespoons Ting-A-Ling Jerk Sauce, 11⁄2 tablespoons ketchup, 1
tablespoon soy sauce, 1 teaspoon ginger sauce, and 1 teaspoon olive oil. Taste
and adjust with chicken seasoning, salt, or black pepper as needed. Set aside.
6. Grill the chicken and pineapple.
Heat a grill or grill pan over medium-high heat and lightly brush with olive oil. Remove
the chicken from the marinade, allowing any excess to drip off, and grill until nicely
charred and cooked through to 165°F. During the last few minutes, add the reserved
pineapple chunks to the grill and cook just until lightly caramelized. Remove everything
from the grill.
7. Chop the chicken.
Allow the grilled chicken to rest for a few minutes, then cut it into thick, bite-size pieces.
8. Sauté the chicken and vegetables.
Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the chopped
onion and bell peppers and sauté for 2–3 minutes, keeping them slightly crisp. Add the
chopped grilled chicken and toss everything together.
9. Add the jerk sauce.
Pour the prepared sweet & spicy jerk sauce into the skillet. Toss the chicken and
vegetables until evenly coated and the sauce becomes glossy and slightly caramelized.
10. Finish with pineapple.
Gently fold in the grilled pineapple chunks and cook for another 1–2 minutes, just until
everything is heated through. Avoid overcooking so the pineapple maintains its texture.
11. Assemble the pineapple boats.
Divide the sweet and spicy jerk chicken mixture between the two reserved pineapple
halves. Spoon any extra sauce from the pan over the top and serve warm.