Caribbean Jerk Chicken with Cinnamon-Brown Sugar Grilled Pineapple and Seasoned Rice & Beans

1.In a large bowl, combine soy sauce, brown sugar, vegetable oil, apple cider vinegar, lime juice, allspice, thyme, ginger, garlic powder, cayenne pepper, black pepper, and salt to create the marinade.

2.Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

3.Preheat your grill to medium-high heat. While the grill is heating, prepare the rice and beans.

4.In a medium saucepan, combine the rice, chicken broth, cumin, and paprika. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.

5.In the last 5 minutes of cooking the rice, stir in the black beans and cover to heat through.

6.Remove the chicken from the marinade and discard the marinade. Place the chicken on the grill skin-side down and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C).

7.While the chicken is grilling, prepare the pineapple. In a small bowl, mix together the brown sugar and cinnamon. Brush the pineapple chunks with the mixture.

8.Place the pineapple chunks on the grill. Grill for about 2-3 minutes on each side until they are caramelized and have grill marks.

9.Once the chicken and pineapple are done, remove them from the grill and let the chicken rest for a few minutes before serving.

10.Fluff the rice and beans with a fork and stir in the chopped cilantro.

11.Serve the jerk chicken with the cinnamon-brown sugar grilled pineapple chunks on the side, along with the seasoned rice and beans. Garnish with lime wedges.