Caribbean Grilled Chicken with Pineapple Quinoa and Roasted Plantains

Step 1: Prepare the Pineapple Quinoa

In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until quinoa is cooked through. Transfer to a large bowl and stir in the cubed pineapple, sliced green onions, and lime juice.

• 2 cups quinoa
• 4 cups chicken broth
• 1 whole pineapple (peeled, cored and cubed)
• 1 bunch green onions (thinly sliced)
• Juice of 2 limes

Step 2: Marinate and Grill the Chicken

In a large bowl, combine the chicken thighs, olive oil, cumin, chili powder, oregano, salt and pepper. Toss to coat the chicken evenly. Preheat grill to medium-high heat. Grill the chicken for 6-8 minutes per side until cooked through.

• 4 pounds chicken thighs
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Step 3: Roast the Plantains

Preheat oven to 400°F. Arrange the plantain pieces in a single layer on a baking sheet. Drizzle with olive oil and honey, then season with salt. Roast for 20-25 minutes, flipping halfway, until golden brown and tender.

• 4 plantains (peeled and cut into 1-inch pieces)
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon salt

Step 4: Assemble and Serve

Scoop the pineapple quinoa onto plates. Top with the grilled chicken and roasted plantains. Garnish with the diced red bell pepper.

• 1 red bell pepper (diced)