Jerk Chicken with Pineapple Mango Sauce


May 02, 2016
File Roast chicken

Mango is one of those super fruits, but it is also a seasonal one - which means that it is not always available during the year. In addition to being quite tasty, mangoes are also very nutritious as the fruit is rich in pre-biotic dietary fibre, vitamins, minerals, and polyphenolic flavonoid antioxidant compounds.

Pineapples, on the other hand, aren't half as scarce and are generally available in the supermarket and markets all year round. While they are usually sweet, they also have several health benefits as they are an excellent source of vitamin C and manganese. Pineapples are also a very good source of copper as well as vitamin B1, vitamin B6, dietary fibre, folate, and pantothenic acid.

This week, we combine these two super fruits for an extremely tasty dish, Jerk Chicken with Pineapple Mango Sauce. The recipe is courtesy of


For 6 people

• 4lbs chicken, cut in quarters

• 1/4 cup Grace White Vinegar

• 1 cup(s) water

• 1 sprig(s) thyme

• 1/4 cup(s) scallion

• 5 cloves garlic, chopped

• 1 teaspoon ginger, crushed

• 1 medium onion, chopped

• 1/4 cup Grace Jerk Seasoning

n 1 tbsp sugar

• 12 whole pimento berries

• 1 whole Scotch bonnet pepper

• 2 tsp soy sauce

• 2 tbsp white rum (optional)

• 1 1/2 cups water

• 1/2 can Grace Pineapple Juice

• 1/2 can Grace Mango Nectar

• 1 cup pineapple, diced

• 1/4 cup honey

• 1 tbsp soy sauce

• 1/2 tsp nutmeg powder

• 1/2 tsp cinnamon


• Marinade from chicken


Cut chicken in quarters and wash in a mixture of vinegar and water.

Combine thyme, scallion, garlic, ginger, onion, jerk seasoning, sugar, pimento berries, whole pepper, soy sauce and rum in a blender. Add 1 1/2 cups water and blend until smooth.

Pour blended seasoning mix over the chicken and rub the mixture in. Cover and put to marinate in the refrigerator for about 1 hour or overnight.

Place chicken on a preheated grill or in an oven 1808C/3508F and cook for about 1 1/4 hours. Turn the chicken pieces so that it develops a brown colour on both sides.

TO MAKE THE SAUCE: Combine ingredients for sauce and put to boil. Pour in the marinade from the chicken, mix well and boil until the mixture thickens. Use to glaze the chicken.

TO SERVE: Chop each quarter in two to four pieces and serve with roasted sweet potato, breadfruit, slices of bread or with boiled rice.




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