Alerts
COVID-19 update

We follow the state of Kansas’ phased vaccine distribution plan. We maintain policies to keep patients, visitors and staff safe. Learn the latest on our visitor policy, now 1 guest per patient for most visit types, and on vaccine distribution and availability.

Skip Navigation

Spicy Jerk Chicken Pineapple Salad

February 04, 2021

A heart-healthy salad recipe with an extra kick.

Ingredients

For the salad

  • 1.5 lbs. romaine lettuce, cut to 1 in.
  • 12 oz. fresh spinach, stems removed, cut to 1 in.
  • ¼ cup extra virgin olive oil
  • 19 oz. fresh pineapple, peeled, cored, diced ½ in.
  • 18 oz. fresh red onions, diced ½ in.
  • 13 oz. fresh green peppers, seeded, diced
  • 2 oz. fresh jalapeno peppers, seeded, diced to ½ in.
  • 2.5 lbs. boneless, skinless chicken thighs
  • 1 qt., 2 cups sweet chili sauce
  • 1 lb. 15½ oz. sweet potato
  • 1¼ tsp. salt, kosher
  • 1 tsp. Montreal Steak Seasoning

For the marinade

  • 1¼ oz. jalapeno
  • 1¼ oz. scallions
  • ¼ cup, 1 Tbsp. white vinegar
  • 3 Tbsp., 1 tsp. low-sodium soy sauce
  • 1 Tbsp., ¾ tsp. extra virgin olive oil
  • ½ tsp. kosher salt
  • ½ tsp. allspice, ground
  • ½ tsp. lime juice
  • ¼ tsp. nutmeg, ground
  • ¼ tsp. cinnamon, ground
  • ⅛ tsp. garlic powder

Directions

  1. Prepare the jerk marinade. In a blender or food processer, combine jalapeno, scallion, vinegar, soy sauce, extra virgin olive oil, salt, allspice, lime juice, nutmeg, cinnamon and garlic powder. Blend 2-3 minutes.
  2. Prepare the jerk chicken. Combine the chicken and marinade. Turn to coat. Marinate chicken in covered shallow pan or sealable plastic bag. Refrigerate for 2 hours or overnight, turning twice while marinating. Preheat char-grill to medium or flat-top griddle to 350 degrees F. Drain chicken and discard marinade. Cook chicken until internal temperature reaches 165 degrees F. and juices run clear, 4-6 minutes on each side. Cover. Keep hot until ready to use.
  3. Prepare the grilled red onion. Preheat char-grill or flat-top griddle to 350 degrees F. Combine red onion with 2¾ tsp. vegetable oil and 1 tsp. Montreal steak seasoning. Toss to coat. Cook onion until tender-crisp, 2-3 minutes on each side. Cover and keep warm.
  4. Prepare the sweet potato straws. Preheat deep-fat fryer to 350 degrees F. Cut potato slices into ⅛ in. strips. Fry strips in 8 oz. batches until browned and crisp, 1-2 minutes. Drain. Season with salt. Cool. Store in airtight container until ready to use.
  5. Prepare the salad by combining all remaining and cooked ingredients. Toss to coat.

Nutritional information

Per ½-cup serving, 255 calories, 74 calories from fat, 8.26g total fat, 472mg sodium, 37g carbs, 2g fiber, 28g sugar, 9.5g protein.

You may also be interested in

Explore more news, events and media