I had actually been eye balling this recipe for a while but was hesitant to make it. I just wasn’t convinced that I would enjoy the flavors. So I was pleased to see that it was picked by Jen because it gave me the push I needed to try this out.
I made this for dinner on Monday night, and had to hustle a little bit because I had to get back to work for a meeting. I was planning on making some brown rice and beans with this. However, we ended up staying home from work that day and he made a delicious creamy asparagus soup that we ate as a first course instead. (As an aside, this was the best soup I have had in a long time, and it was healthy to boot. We will definitely make it again and post about it).
So all I did was cook up the chicken according to the recipe, except that I left out the hot pepper. I also copped out on the fruit salsa and just served some cut up pineapple. I was rushing and the pineapple was so sweet and juicy, I didn’t really think it needed anything else. I cut up a whole fresh pineapple, and there was so much leftover that I have been happily snacking on it all week.
The verdict: This was pretty tasty. I thought that all the flavors in the jerk sauce really melded well together. I was worried about how the all spice would translate in the sauce, but it was not overpowering at all. Nick enjoyed this more than I did, but it was definitely a win as far as I am concerned as well. I don’t think this will become a repeat for me, but I am glad that I made it.