Jerk Chicken Burgers with Grilled Pineapple Rings
Jerk-marinated chicken and grilled pineapple for a fun twist on burgers! Makes 8 burgers.
Servings: 6
Ingredients
- 4 boneless, skinless chicken breasts (about 3 pounds)
- 1/4 cup olive oil
- 3 tablespoons jerk seasoning
- 1 lime, zested and juiced
- 1 cored pineapple, cut into 8 rings
- 8 brioche buns
- For serving: lettuce, onion, tomato, mayonnaise
Directions
- Cut each chicken breast into three roughly equal-size pieces width-wise. Place each between pieces of parchment paper and use a rolling pin to pound to about 1/2-inch thick. Place in a Ziploc bag. In a small bowl, combine the olive oil, jerk seasoning, lime zest, and lime juice. Pour into the bag with the chicken, seal tightly, and toss to coat. Marinate for at least 1 hour - up to overnight. Heat a grill to medium heat and grill the chicken for 5-7 minutes per side, until cooked through and lightly charred on the outside. Remove to a plate and tent with foil to rest for 10 minutes.Grill the pineapple for 3-4 minutes per side, flipping carefully so they don't break, until there are nice grill lines and the pineapple begins to carmelize. Grill the buns, while you're at it, too!To assemble burgers, place a grilled pineapple ring on a grilled bun bottom, top with a piece of chicken and with whatever other toppings and condiments you like. Enjoy immediately!
Notes
I like to do 12 smaller pieces of chicken for this recipe so some people can do two pieces per burger if they want, or if people prefer to go bunless, they can do that, too!
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