Pineapple-Stuffed Jerk Chicken Breast

Serves 4 - Adapted from Martha Stewart


4 boneless, skinless chicken breasts

1/2-3/4 c. fresh pineapple, drained and minced 

1 scallion, diced

1 Tbs. coconut sugar, Sucanat, or brown sugar

half a lime, juiced

Jerk Seasoning:

1 Tbs. dried thyme

1 tsp. cayenne pepper

1 tsp. all spice 

2 tsp. coconut sugar, Sucanat, or brown sugar

1/2 tsp. salt

1/4 tsp. pepper

kitchen twine

1-2 tsp. oil


1. Preheat oven to 400 degrees.

2. MAKE JERK SEASONING: In a small bowl, combine jerk seasoning: dried thyme, cayenne pepper, all spice, 2 tsp. sugar, salt and pepper. Stir to combine.

3. MAKE PINEAPPLE STUFFING: In a separate bowl, combine minced pineapple, scallions, lime juice and sugar. Stir to combine.

4. Using a sharp paring knife, make a slit into the thick side of each chicken breast. Using your fingers, create a pocket in the chicken, being careful not to poke through the opposite side. Stuff the cavity of each chicken breast with 1/4 of the pineapple mixture. Secure with 1-2 pieces of kitchen twine.

5. Season the outside of the chicken breast (both sides) with the jerk seasoning.

6. Heat a skillet over medium-high heat. Add a couple teaspoons of oil and then sear the chicken for about 2 minutes per side until golden brown. Remove skillet from stove top and transfer to oven. Bake at 400 for until an instant-read thermometer inserted into the thickest part registers 165°F, about 10-15 minutes.