Jamaican Jerk Chicken With Pineapple Salsa

1. Pre-heat the oven to 425°F

2. Score the flesh of the chicken and place in a shallow dish.

3. Mix together the remaining ingredients and pour over the chicken.

4. Cover and refrigerate. Leave to marinade for at least 30 minutes.

5. Meanwhile, prepare the salsa by simply mixing all the ingredients together in a bowl.

6. Place the chicken on a baking tray and cook in the oven for 25-30 minutes, until cooked through.

7. Serve the chicken with the salsa and rice.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	181.527 g
Protein	380.9619 g
Carbohydrates	1.9333 g
Energy	3258.3613 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.5643 g
Water	1286.6782 g
Aspartic acid	33.9638 g
Calcium, Ca	211.2922 mg
Lutein + zeaxanthin	14.2043 g
Fiber, total dietary	0.3505 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	21.51 g
Niacin	180.4959 mg
Vitamin A, RAE	437.3446 g
Arginine	23.537 g
Riboflavin	1.5972 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total saturated 20:1	1.8564 g
Glutamic acid	56.3195 g
Stigmasterol	0.01 mg
Sodium, Na	2901.4222 mg
Fatty acids, total saturated 16:1 undifferentiated	9.2413 g
Total lipid (fat)	181.527 g
Manganese, Mn	0.6574 mg
Proline	17.4683 g
Fatty acids, total saturated 16:0	36.9242 g
Sucrose	0.032 g
Choline, total	1223.6655 mg
Sugars, total	0.2689 g
Serine	13.3522 g
Fatty acids, total saturated 18:0	10.0636 g
Fatty acids, total saturated 20:4 undifferentiated	0.9072 g
Vitamin B-6	9.6738 mg
Selenium, Se	301.3653 g
Ash	23.2175 g
Vitamin D	290.2995 IU
Fatty acids, total saturated 18:1 undifferentiated	67.164 g
Pantothenic acid	14.6917 mg
Phenylalanine	14.9193 g
Beta-sitosterol	0.0067 mg
Copper, Cu	0.725 mg
Betaine	169.2142 mg
Thiamin	1.1559 mg
Retinol	435.4492 g
Methionine	10.2463 g
Iron, Fe	14.0012 mg
Carbohydrate, by difference	1.9333 g
Phosphorus, P	3211.3118 mg
Folate, total	77.8639 g
Tocopherol, gamma	1.2006 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1814 g
Alanine	21.632 g
Cholesterol	1161.1978 mg
Valine	18.6141 g
Fatty acids, total saturated 18:2 undifferentiated	32.968 g
Glycine	22.3767 g
Carotene, alpha	0.7046 g
Glucose (dextrose)	0.096 g
Fatty acids, total saturated 14:0	1.4515 g
Zinc, Zn	14.8005 mg
Isoleucine	19.3896 g
Fatty acids, total saturated 12:0	0.1814 g
Fatty acids, total polyunsaturated	37.0723 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	28.0059 g
Vitamin A, IU	1543.7826 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1814 g
Folate, DFE	77.8639 g
Tryptophan	4.3312 g
Vitamin C, total ascorbic acid	3.5057 mg
Phytosterols	29.8517 mg
Fatty acids, total saturated 20:0	0.0559 g
Tyrosine	12.4891 g
Vitamin B-12	6.1689 g
Vitamin K (phylloquinone)	9.3791 g
Fatty acids, total saturated	50.1514 g
Histidine	11.3961 g
Fatty acids, total monounsaturated	79.1884 g
Threonine	15.8548 g
Folate, food	77.8639 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin D (D2 + D3)	7.2575 g
Cryptoxanthin, beta	1.74 g
Vitamin E (alpha-tocopherol)	6.8584 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.3629 g
Fatty acids, total trans	1.9051 g
Magnesium, Mg	477.8957 mg
Lysine	31.4212 g
Potassium, K	4140.768 mg
Cystine	5.0098 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	0.5	0.6404	0.2058	0.0066
Honey	1 tablespoon	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Chicken breast	4	3120.7192	0	167.8294
Soy sauce	2 tablespoons	16.96	1.5776	0.1824
cilantro	1 teaspoon	0.0767	0.0122	0.0017
red pepper	0.5	0.625	0.1377	0.0069
salt black pepper	0	0	0	0
red onion	0.5	0	0	0
pineapple chunk	0	0	0	0
caribbean jerk seasoning	4 teaspoons	0	0	0