Sunday Supper: Hellfire Jerk Chicken With Rummy Grilled Pineapple


Jerk chicken has it all: sweetness, spice and come-hither appeal. [Photograph: Jennifer Olvera]

Faintly sweet, spiced, and fiery as all get-out, jerk chicken is a sultry summertime treat. To maximize its flavor, take time to marinate the meat—for at least a day and up to two.

Although I rarely seed and devein peppers, in the case of ultra-hot habeneros, it's wise. It allows their fruitiness to shine, and the dish strikes a balance between tongue-singeing and enjoyably edible. Of course, if brow-mopping is what you're going for, feel free to add another pepper into the mix.

As for the boozy, grill-charred pineapple that's served alongside, be sure to select one that's just about—but not totally—ripe. A firmer fruit will stand up to the grilling process, whereas a juicy, super-soft one won't.

When all is said and done, the basted, crusty bird and caramelized fruit are pitch-perfect companions. Served with additional jerk sauce alongside, a taste of the Caribbean is at hand.

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Hellfire Jerk Chicken With Rummy Grilled Pineapple »