- 3 tbsp The Fresh Market Island Jerk Seasoning or Adobo Seasoning
- 6 tbsp olive oil, divided
- 2.5 lb Chicken Leg Pieces
- 1 box Lundberg Organic Rice
- 1 pkg Fillo’s Beans
- 12 oz pineapple slices
- Kosher salt
Add 3 tbsp seasoning and 4 tbsp olive oil to a gallon size resealable bag. Place the chicken pieces in the bag with the marinade, rubbing the marinade over the chicken to coat evenly (Chicken can either be grilled immediately or marinated several hours up to overnight.)
Meanwhile, prepare rice according to package instructions. When rice is cooked, heat beans according to package instructions. Pour beans into prepared rice and mix to incorporate thoroughly. Cover to keep warm.
While rice is cooking, cook the chicken and pineapple.
Grill (preferred method): Preheat grill to medium heat. Remove the chicken from the marinade. Brush the pineapple slices with 1 tbsp olive oil and season with salt to taste. Rub grill grates lightly with oil using tongs and an oiled paper towel. Grill the chicken until cooked through, turning occasionally to prevent excessive burning, until skin is brown and crispy, and chicken is fully cooked, about 25 minutes (or until internal temperature is 165F). In the last 10 minutes of grilling chicken, add the pineapple slices to the grill and grill them until lightly charred and warmed through, about 5 minutes per side.
Oven: Preheat oven to 400F. Remove the chicken from the marinade. Place chicken and pineapple slices on a foil- or parchment-lined baking sheet. Brush the pineapple slices with 1 tbsp olive oil and season with salt to taste. Bake until chicken is cooked through and pineapple is tender and roasted, about 20-25 minutes.
Serve chicken with pineapple slices and rice and beans mixture.
Optional preparation method: Cut a large sheet of foil, about 20 inches long (if grilling, cut 2 pieces this size and lay one on top of the other). Place the pineapple slices on one half of the foil, making a “square” with the pineapple. Spread the marinated shrimp over the pineapple. Fold foil packet crosswise to completely cover, and seal the edges closed tightly. Grill: Preheat grill to medium-high heat. Place the foil pack on the grill grates and close lid. Grill, turning over halfway through, until shrimp is fully cooked, 8-10 minutes total. Oven: Preheat to 400•F. Place the foil pack on a baking sheet and bake for 8-10 minutes until shrimp is fully cooked.
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