Spicy Caribbean Chicken

Tender chicken coated in Hungry Bear Spicy Caribbean Jam creates the perfect balance of sweet tropical flavor with just the right amount of heat. Serve over coconut rice with fresh mango salsa for a colorful meal that's packed with flavor.

Ingredients

• 1½ lbs boneless skinless chicken breasts or thighs
• ½ cup Hungry Bear Spicy Caribbean Jam
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt & pepper

Mango Salsa

• 1 ripe mango, diced
• ½ cup fresh pineapple, diced
• ¼ cup red onion, diced
• 1 jalapeño, minced
• 2 tbsp cilantro
• Juice of ½ lime

Coconut Rice

• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• ½ tsp salt

Instructions

1. Cook the coconut rice by combining rice, coconut milk, water, and salt. Simmer until tender.
2. Mix the jam, soy sauce, olive oil, garlic powder, paprika, salt and pepper.
3. Coat the chicken thoroughly.
4. Bake at 400°F for 22–25 minutes, or grill until the chicken reaches 165°F.
5. While the chicken cooks, combine all mango salsa ingredients.
6. Serve coconut rice first, top with sliced chicken, and spoon the mango salsa over the top.

Serving Suggestion

Serve with grilled vegetables or roasted broccoli. Garnish with extra cilantro and a lime wedge.