Island Inspired Jercurry Chicken

Warm Caribbean spices, citrus, and island sweetness — perfect for a weeknight or gathering.      (Serves 4–6)

Ingredients 

• 1½ lb boneless, skinless chicken thighs, cut into bite-size pieces
• 1 tbsp Cooking with Greens Jercurry Blend
• 2 tsp Cooking with Greens Hawaiian Island Blend
• ¾ tsp Pink Himalayan Sea Salt
• 1 tbsp brown sugar or coconut sugar
• 1 tbsp olive or avocado oil
• ½ cup pineapple juice (or orange juice)
• 1½ tbsp soy sauce or tamari (low sodium)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• Juice of ½ lime
• Optional: pinch of chili flakes

Method

Season chicken with Jercurry, Hawaiian Island blend, salt, sugar, and oil. Toss until evenly coated.  Whisk pineapple juice, soy sauce, garlic, ginger, and lime juice to make the glaze.  Heat a skillet over medium-high heat. Sear chicken until browned and cooked through.  Pour glaze into pan and simmer until slightly thickened and glossy.  Serve over Island Rice and finish with Pineapple Salsa.