Looking to make something different for dinner tonight that’s easy to whip together? If so, try out this easy-to-make Jamaican Jerk Pineapple Chicken Recipe. During the summertime I’ll toss it onto the grill but during the wintertime I bake it in the oven. Both ways will work! You’ll only need a few ingredients to make it. If you like a lot of spicy flavor…increase the Jamaican Jerk Seasoning Blend to suit your own taste.

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Jamaican Jerk Pineapple Baked Chicken Recipe

1 lb. chicken (breasts, thighs, legs, whatever you prefer)
20 oz. can pineapple chunks with juice
1 tsp. Jamaican Jerk Seasoning Blend
pinch of salt
pinch of ground black pepper

Separate the pineapple chunks from the juice. I like to pour the juice into a glass measuring cup. Stir the 1 teaspoon of Jamaican Jerk Seasoning Blend into the pineapple juice. This will be your marinade.

Place the pieces of chicken into a marinade container. Pour the marinade over-the-top. Make sure you coat all sides of the chicken.

Use a fork or a masher to “mash down” the pineapple chunks. Toss those into the container too. Put a pinch of salt and ground black pepper on top. Place the lid on top. Refrigerate for at least one hour, during the daytime hours or overnight to allow the flavors to infuse.

Bake in a 375 degrees F oven for 35-45 minutes or until the chicken is done. You can toss it onto a hot preheated grill if you prefer that. It will take approximately 25-30 minutes if you’re grilling it. We don’t like to over-cook chicken which makes it tough and dry. We like it juicy. With that said, make sure the chicken is done.

Serve it with your favorite sides.

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This ham, green beans and potato soup recipe makes a lot! I like to use this recipe when I’m making soup to freeze for later use. That’s right, this soup freezes well and will keep for up to 1 year in your freezer. It’s also a great recipe for when you’re cooking for a crowd or a large-sized family.

Freezing Tips – Let the soup cool to room temperature. Ladel it into freezer safe containers leaving a 1″ head space. Place the lid on top. Label the containers with contents and date. Place them into the freezer for up to 1 year. You can thaw the soup overnight in the refrigerator when you’re ready to use it. Reheat on the stove-top or in the microwave.

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Ham, Green Beans and Potato Soup Recipe

3-4 cups cooked and cubed ham
8 cups of green beans (fresh, frozen or canned)
4 large white potatoes, peeled and cubed
2-3 carrots, sliced thin
1/4 cup onion, finely chopped
1/2 to 1 tsp. ground black pepper
2-3 Tbsp. parsley flakes
4 cups of ham broth or ham concentrate

Note: I like to use the Goya Ham Flavored Concentrate that I purchase from Amazon. Follow the instructions on the box to make 4 cups of ham broth.

Place all of the above ingredients into a large stockpot, stirring after each addition. I like to cook it over medium to medium-high heat for an hour or until all of the veggies are done. Turn off the heat and let sit for 4-5 minutes before serving.

If you’re interested in freezing the Ham and Green Beans Soup see the instructions above. If you’re interested in canning it with a steam pressure canner…check out my previous post for complete instructions on how to do that. If you want to save some cooking time…you can use canned green beans, canned carrots and canned potatoes. It will shave about 30 minutes off the overall cooking time.

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