June 24, 2026

Pineapple Jerk Chicken

Name: Pineapple Jerk Chicken
Prep time: 10 min
Total time: 45 min
Yield: 6
Ingredients: 3 lb (1.5 kg) chicken drumsticks and thighs; 1 jar (341 mL) VH® Pineapple Jerk Sauce, divided; 2 cups (500 mL) reduced-sodium chicken broth; 1 cup (250 mL) short grain rice; 4 tsp. (20 mL) minced fresh ginger; 1/2 cup (125 mL) red kidney beans, rinsed; 1/3 cup (75 mL) diced sweet red pepper; Lime wedges, sprigs of fresh thyme

10

Prep Time Minutes
45
Total Time Minutes
8
Number of Ingredients
6
Servings

Tags:

VH,
Main Dish,
Chicken,
Over 45 min

Ingredients

3 lb (1.5 kg) chicken drumsticks and thighs
1 jar (341 mL) VH® Pineapple Jerk Sauce, divided
2 cups (500 mL) reduced-sodium chicken broth
1 cup (250 mL) short grain rice
4 tsp. (20 mL) minced fresh ginger
1/2 cup (125 mL) red kidney beans, rinsed
1/3 cup (75 mL) diced sweet red pepper
Lime wedges, sprigs of fresh thyme

Directions

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Step one

In large bowl, toss chicken with 1 cup (250 mL) sauce; refrigerate at least 1 hour or up to overnight.
Step two

Preheat oven to 425°F (220°C). Arrange chicken on parchment-paper-lined baking sheet; cook for 35 to 45 minutes or until golden brown and cooked through. Brush with remaining sauce.
Step three

Meanwhile, in small saucepan, bring broth to boil; stir in rice and ginger. Reduce heat to low; cover and cook for 20 minutes, or until rice is tender. Stir in beans and red pepper. Remove from heat. Cover and let stand for 5 minutes. Fluff with fork.
Step four
Serve chicken with rice and beans. Garnish with lime wedges and fresh thyme, if desired.