Ingredients

• 4 skinless, boneless chicken breasts4 garlic cloves, minced
• 1/4 tsp cayenne pepper
• 1 tsp ground sage
• 1 tsp dried thyme
• 1 tsp allspice
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1 tsp paprika
• 1 tsp ground cumin
• 1/4 tsp sea salt and ground pepper, to taste
• 1 Tbsp honey
• juice of 1 lime
• coconut oil for frying
• 2 bell peppers , sliced into strips
• 1/2 fresh pineapple, peeled and cut into small chunks
• 1 large red onion, sliced

Instructions

1. Combine all ingredients for the jerk chicken in a zip lock bag; add chicken and toss to coat. Refrigerate chicken to marinade several hours, or up to 24 hours.
2. In a large saute pan, heat coconut oil over medium heat. Add pineapple chunks and sliced onion. Cook until pineapple and onions start caramelizing.
3. Add bell pepper strips and cook for about 5 minutes. Remove from the pan.
4. Remove the chicken from the marinade bag and add the chicken and its marinade to the pan, cook for about 2 minutes per side or until the chicken gets a nice caramelized crust. Season to taste.
5. Add pineapple mixture to the chicken. Serve immediately.