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Jerk Chicken Quesadillas and Pineapple Salsa

August 1, 2014 By Cathy

jerk chicken quesadillas and pineapple salsa

During spring break of junior year of college, I took a Caribbean cruise with my Mom. It was a super fun girls trip and one of my favorite pictures of us was during the muster call. We swam with sting rays (before Steve the Crocodile hunter died), climbed the Dunn’s River Falls in Ocho Rios, and saw a pink poodle in the Miami airport

muster call

We also ate some fantastically boozy Tortuga rum cake and (of course) jerk chicken. I have a bit of a “thing” for cookbooks, so I brought one home from the Tortuga Rum Cake Factory.

tortuga rum cake

Truth be told, I’ve only made a few things from this cookbook. One being pina colada chicken and the other being one of the first things I cooked for John: jerk chicken Caesar salad. Looking back, the choice may have been a little odd, but it was a hot summer in St. Louis and I wanted to impress him with my culinary skills ;)

I haven’t thought much about jerk chicken until Monica pulled out cookbook after cookbook from our shelves, including my Caribbean souvenir. I thought it would be an appropriately summery dinner, so I dusted off my Midwestern jerk chicken recipe. Plus, the dinner stars aligned this week when my coworker shared her super simple recipe for pineapple salsa.

Speaking on pineapples, who decided to make them so popular this summer? Not that I’m complaining since one of my best friends from college and I have loved pineapples before they became the “it” thing. Did you know there’s a song called “Pineapple Princess“? You’re welcome :)

jerk chicken and pineapple salsa

Print
Jerk Chicken Quesadillas and Pineapple Salsa
Recipe type: Dinner
Prep time:  4 hours
Cook time:  10 mins
Total time:  4 hours 10 mins
Serves: 4
 
Ingredients
Jerk Chicken Quesadillas
  • 1 pound chicken
  • ¼ cup orange juice
  • ¼ cup olive oil
  • 2 teaspoons mustard
  • 2 teaspoons soy sauce
  • 1 and ½ tablespoons jerk seasoning
  • 2 cups mozzarella cheese
  • 4 tortillas
Pineapple Salsa
  • 1 large can crushed pineapple (drained slightly)
  • 1 jalapeno or Serrano pepper, minced
  • 1 small onion diced
  • 1⁄4 cup chopped fresh cilantro
Instructions
Jerk Chicken Quesadillas
  1. Combine all marinade ingredients in a quart sized Ziploc bag. Place chicken in bag with marinade. Seal bag tightly, squeezing out all the air. Let marinate for at least 4 hours (sometimes I'll marinate the chicken overnight). Turn bag several times to marinate evenly.
  2. Grill chicken until juices run clear.
  3. Chop, shred chicken.
  4. Preheat a skillet or a Panini press to medium-high heat. (I cheated and used a George Foreman grill.)
  5. Spread one half of a tortilla with chicken and cheese.
  6. Fold opposite side of tortilla over and grill for a few minutes on each side until cheese is melted and outside of tortilla is toasted/grilled.
  7. Serve with pineapple salsa
Pineapple salsa
  1. Mix all ingredients. Refrigerate an hour or two for flavors to blend.
Notes
Our jerk seasoning is from Penzeys and I've also seen some by McCormick. Once the Penzeys runs out, I'd love to try Walkerswood Traditional Jamaican Jerk Seasoning
3.2.1311

 

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Filed Under: blog, dinner, recipe Tagged With: summer

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Comments

  1. Ann Misterka

    August 2, 2014 at 7:47 am

    It was a lot of fun on that cruise. A lot of great memories! Luv ya. Mom

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Hi! I'm Cathy, an accountant and lover of cupcakes, running, nesting, and my family. This blog was born out of my Midwest sensibilities, the thrill of a good bargain, and helping others. More…

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