Can’t take a tropical vacation just yet? Mad Dash Mixes Caribbean Jerk Seasoning brings the tropics to you!
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WELCOME TO MIX IT UP MONDAY WITH MAD DASH MIXES
WEEK 25
WHAT ARE WE MIXIN’ UP THIS WEEK?
This week, I am showcasing one of Mad Dash Mixes meat seasonings and using it to make Caribbean Jerk Sautéed Chicken Breasts with Pineapple Salsa. The company offers 4 different meat seasonings: Caribbean Jerk, Texas BBQ, Fajita Rub and Steakhouse Seasoning. Since I haven’t been able to visit my favorite tropical islands recently, I thought using the Caribbean Jerk Seasoning would be the next best thing! At least my taste buds could visit the Caribbean!
Let’s Get to Mixin’
The Caribbean Seasoning can be used as a dry rub by coating the sides of your choice of meat with about 1 tablespoon of the Seasoning blend. Let the coated meat stand at room temperature for about 30 minutes to allow the seasoning time to soak into the meat. The coated meat can also be placed in the refrigerator for several hours and allowed to marinate. Once the meat has had time to marinate, it is ready to be cooked.
I decided to try using the Caribbean Jerk Seasoning in a marinade recipe to use with boneless chicken breasts. The marinated chicken breasts could then be grilled, baked in the oven or sautéed in a pan.
The marinade was so easy to make! Simply combine olive oil, lime juice, 1 1/2 to 2 Tablespoons of the Caribbean Jerk Seasoning, Worcestershire sauce, minced garlic and honey. Blend well.
Once the marinade is ready, pour it over the boneless chicken breasts and refrigerate for at least 30 minutes.
While the chicken is marinating, you can prepare the Pineapple Salsa. I will include the recipe for this pineapple salsa at the end of the post. More information about the pineapple salsa can be found here: How To Make Pineapple Salsa
Ready to Sauté
After the chicken has marinated, place the breasts in a skillet that has been sprayed with cooking spray.
Cook over medium heat for 6 to 8 minutes on each side. I did add a little extra marinade to the pan after I had turned the chicken breasts over.
Serve the chicken breasts with the pineapple salsa.
Caribbean Jerk Sautéed Chicken Breasts
Equipment
- measuring cups
- wooden spoon
- measuring spoons
- skillet
- baking dish
- spatula
Ingredients
- 4 boneless chicken breasts approximately 1/2 inch in thickness
- 1/3 cup olive oil
- 2-3 tablespoons lime juice
- 2 teaspoons minced garlic
- 1 1/2 - 2 tablespoons Caribbean Jerk Seasoning by Mad Dash Mixes
- 1 tablespoon honey
- 2 tablespoons Worcestershire Sauce soy sauce could be substituted
Instructions
- Mix the olive oil, lime juice, Worcestershire Sauce and minced garlic together
- add 1 1/2 to 2 tablespoons Caribbean Jerk Seasoning
- add the honey and mix well
- place the chicken breasts in a pan
- cover the chicken breasts with the marinade and refrigerate for at least 30 minutes
- after the chicken has marinated, place in a skillet that has been sprayed with cooking spray and cook over medium heat for 6 to 8 minutes on each side
- I added some of the marinade to the skillet after I had turned the breasts over.
- After the breasts are cooked all the way through, place the breast on a plate and add Pineapple Salsa *
Notes
Pineapple Salsa
Equipment
- 1 mixing bowl
- measuring cups
- wooden spoon
- measuring spoons
- serving bowl
- knife
- chopping board
Ingredients
- 1 cup crushed pineapple drained well
- 1/2 red onion chopped
- 2 ounces fresh cilantro and parsley chopped
- 1 Tablespoon lime juice
- 2 teaspoons honey
- 1 jalapeno pepper (optional) diced
- salt (optional)
Instructions
- drained crushed pineapple
- after draining the crushed pineapple, measure out 1 cup.
- cut the onion in half, chop one of the halves and refrigerate the other half to use at a later time.
- chop the fresh cilantro and the parsley
- dice the jalapeno pepper into small pieces if you are planning on using it.
- Combine all the ingredients in a bowl
- add the lime juice and the honey and mix well, refrigerate for at least 30 minutes
- place the salsa in a serving bowl
Notes
one last look at the finished recipe
One of my Favorite Spots in St Thomas!
The picture above was taken several years ago when we were on a Caribbean cruise that stopped at the island of St Thomas USVI. I can think about this trip and others while I am enjoying my Caribbean Jerk Sauteed Chcken breasts!
Cooking With Kim
My entrepreneurial journey started with my love of herbs, both growing and cooking with them. My love of herbs eventually led to owning a pizzeria. After relocating to Florida, I decided to start a blog.
Throughout my culinary career, I have discovered the using mixes can make a cook’s life so much easier! Using a mix to make a recipe is as simple as adding a few ingredients to the mix and then stirring, cooking or chilling and serving! Mixes are such a time saver! After meeting the folks from Mad Dash Mixes* at a blogging conference last summer, I decided to add a weekly blog post featuring recipes using their mixes. I am now having a lot of fun working with the ladies from Mad Dash Mixes.
They did send me some products to sample but my opinions about the products are my own. My full disclosure policy can be found on the Disclosure page.
*If you would like to try some of their products, I have arranged for you to receive a 15% discount if you use the code farmhouse. Orders can be placed at http://www.MadDashMixes.com
Disclosure: this post was written in collaboration with Mad Dash Mixes
All opinions are my own.
Please see my disclosure page for more information.
Kimberly, this recipe sounds fantastic. I will need to give this a try. I love Caribbean Cuisines.
Thank you, Tammy! It is so delicious!