Jerk Chicken with Pineapple Avocado Salad and Quinoa

Step 1: Prepare the Chicken

In a large bowl, combine the chicken thighs, jerk seasoning, allspice, cinnamon, thyme, cayenne, salt, and black pepper. Toss to coat the chicken evenly.

• 2 pounds boneless, skinless chicken thighs
• 2 tablespoons jerk seasoning
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon dried thyme
• 0.5 teaspoon cayenne pepper
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Step 2: Cook the Quinoa

Rinse the quinoa in a fine-mesh strainer. In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, until the quinoa is tender and the water is absorbed.

• 1 cup uncooked quinoa
• 2 cups water

Step 3: Make the Pineapple Avocado Salad

In a large bowl, combine the cubed pineapple, diced avocados, sliced red onion, lime juice, and chopped cilantro. Gently toss to mix.

• 1 medium pineapple, peeled, cored, and cubed
• 2 avocados, diced
• 1 red onion, thinly sliced
• 2 limes, juiced
• 1 bunch cilantro, chopped

Step 4: Cook the Chicken

Heat the olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F.

• 2 tablespoons olive oil
• Marinated chicken from step 1

Step 5: Serve the Meal

Divide the cooked quinoa, jerk chicken, and pineapple avocado salad evenly among 4 plates.

• Cooked quinoa from step 2
• Cooked chicken from step 4
• Pineapple avocado salad from step 3