Caribbean Chicken

Caribbean Chicken

We're reminiscing our Saint Lucia days. .. Sweet and spicy chicken we had at a couple local family restaurants on the island... some came grilled, some were stewed in the sauce. (Heat/spiciness varied as well) Play around with the heat and make it your own. Serve with Rasta Charlie's coconut rice.. yumm.

Kellie Ro


  1. 1 cup crushed/pureed plum tomatoes
  2. 1 cup Fresh pineapple, finely chopped
  3. 2 1/2 tbsp brown sugar
  4. 1/4 cup spicy dijon mustard
  5. 1 tbsp Browning sauce (pickapeppa or worcestershire)
  6. 2 tbsp cider vinegar
  7. 2 tbsp Fresh ginger, minced
  8. 4 garlic cloves, minced
  9. 1/2 onion, diced
  10. 1 tsp paprika
  11. 1/2 tsp dried thyme
  12. 1/2 Scotch bonnet, minced (or more if you like it spicier)
  13. 1 tsp olive oil
  14. 6 boneless skinless chicken pieces (thighs and breast)


  1. In a pot heat oil, add onion garlic and saute for 2 min.

  2. Add all the other ingredients (except chicken)and blend with hand blender until smooth but thick. (Leaving a few chunks behind is fine ) 😊

  3. Let sauce come to boil then reduce to low and let sit on the heat for 30 min.

  4. Place chicken in a bowl and add 1/2 cup of the sauce and let marinade for 15 min.

  5. Grill the chicken until cooked through. I like to serve more of the sauce on top of the chicken (with the sauce that was left over in the pot)

  6. ** if you're cooking this on the stove top and not the grill, brown/sear chicken in a pan,add some of the sauce and let cook together until chicken is cooked through****** serve with coconut rice and veggies.

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