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Jerk Chicken with Tropical Couscous

Caribbean cuisine brightens up our weeknights thanks to its bold colors and flavors. Done in less than 30 minutes, this chicken is one of my go-to easy meals. —Jeanne Holt, Mendota Heights, Minnesota
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 1 can (15.25 ounces) mixed tropical fruit
  • 1 pound boneless skinless chicken breasts, cut into 2-1/2-in. strips
  • 3 teaspoons Caribbean jerk seasoning
  • 1 tablespoon olive oil
  • 1/2 cup chopped sweet red pepper
  • 1 tablespoon finely chopped seeded jalapeno pepper
  • 1/3 cup thinly sliced green onions (green portion only)
  • 1-1/2 cups reduced-sodium chicken broth
  • 3 tablespoons chopped fresh cilantro, divided
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1 cup uncooked whole wheat couscous
  • Lime wedges


  • Drain mixed fruit, reserving 1/4 cup syrup. Chop fruit.
  • Toss chicken with jerk seasoning. In a large cast-iron or other heavy skillet, heat oil over medium-high heat; saute chicken until no longer pink, 4-5 minutes. Remove from pan, reserving drippings.
  • In same pan, saute peppers and green onions in drippings 2 minutes. Add broth, 1 tablespoon cilantro, lime juice, salt, reserved syrup and chopped fruit; bring to a boil. Stir in couscous; reduce heat to low. Place chicken on top; cook, covered, until liquid is absorbed and chicken is heated through, 3-4 minutes. Sprinkle with remaining cilantro. Serve with lime wedges.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1-1/2 cups: 411 calories, 7g fat (1g saturated fat), 63mg cholesterol, 628mg sodium, 57g carbohydrate (19g sugars, 7g fiber), 31g protein.

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