Type what you have

Ingredients

• ✓ jerk marinade
• long-grain rice
• chicken breast
• jerk seasoning blend
• vegetable oil
• onion
• pineapple chunk
• black bean
• green chili

Instructions

1. 1 Prepare rice according to package directions.
2. 2 Meanwhile, warm oil in a 12-inch skillet over medium-high heat. Sprinkle chicken with jerk seasoning. Cook chicken pieces in hot oil until browned on all sides, about 5 minutes. Use a slotted spoon to transfer chicken to a plate.
3. 3 Cook onion with drippings in the skillet over medium heat until softened, about 5 minutes. Return chicken pieces to the skillet along with pineapple chunks, black beans, green chilies, and jerk marinade.
4. 4 Bring to a boil over high heat, then reduce heat to low. Cover and simmer, stirring occasionally, until chicken is tender, 8 to 10 minutes.
5. 5 Serve jerk chicken mixture over cooked rice.

By Cans Get You Cooking

Ingredients

• ✓ jerk marinade
• salmon fillet
• water
• salt
• lemon juice
• garlic powder
• salt
• scallion
• yellow onion
• cilantro
• ginger
• vegetable oil

Instructions

1. 1 Place salmon in a large bowl with ice-cold water and 1 pinch salt. Let soak, about 10 minutes. Run a knife along the skin to remove all scales.
2. 2 Rinse salmon in ice-cold water and lemon juice. Pat dry with a paper towel.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Combine garlic powder and 1/4 teaspoon salt in a small bowl. Sprinkle lightly over both sides of each salmon fillet. Rub jerk marinade over both sides of salmon.
5. 5 Place salmon fillets in a large bowl. Add scallions, onion, cilantro, and ginger; mix well to combine.
6. 6 Heat oil in an oven-safe skillet over medium heat. Cook salmon fillets skin-side down, in batches if necessary, until skin is golden, about 2 minutes. Flip and continue cooking until flesh is pale pink, 1 to 2 minutes more. Place skillet in the oven.
7. 7 Bake salmon in the preheated oven until flesh flakes easily with a fork, about 2 minutes. Remove skillet from oven and allow salmon to rest before serving, 3 to 5 minutes.

By Cooking With Tammy