Jamaican Chicken & Couscous Recipe

Jamaican Chicken & Couscous Recipe

Jamaican Chicken & Couscous



(Family Features) The holiday season is upon us, so celebrate by serving unique dishes and drinks bursting with flavor.

The holiday hostess has a lot on her plate. But preparing for the big event doesn’t have to be a challenge — this holiday, focus on special dishes and refreshing cocktails guests will remember for years to come.

Captivating Courses. To celebrate the season, serve up recipes for delicious entrees, small plates and desserts that bring a taste of the tropics to any occasion. Start guests off with a Holiday Kale Salad and then serve them juicy Jamaican Chicken & Couscous, followed by divine Pineapple Pumpkin Pie.

Jamaican Chicken & Couscous


  • 2 tablespoons dry Jamaican seasoning
  • 1 tablespoon curry powder
  • 4 boneless, skinless chicken breast halves
  • 3 tablespoons olive oil, divided
  • 1 cup canned Dole Pineapple Juice
  • 1/4 cup water
  • 1 package (5.6 ounces) toasted pine nut couscous mix
  • 1 1/2 cups Dole Frozen Mango Chunks, thawed
  • 1/3 cup green onion, sliced
  • 1 tablespoon lime juice
  • 2 teaspoons black sesame seeds


  1. Combine Jamaican seasoning and curry powder in small bowl.
  2. Place each chicken breast between 2 sheets of plastic wrap and pound (with meat mallet) to 1/4-inch thickness. Remove wrap. Brush both sides of chicken pieces with 1 tablespoon oil and sprinkle both sides with curry mixture.
  3. Cook chicken in oil over medium-high heat, 3 to 4 minutes per side or until brown and no longer pink in center.
  4. Meanwhile, stir together juice, water and pine nut seasoning mixture from package in medium saucepan; bring to boil. Stir in couscous; remove from heat. Let stand, covered, 5 minutes or until liquid is absorbed. Fluff with fork. Stir in mango chunks, green onions and lime juice.
  5. Cut chicken in 1/2-inch slices and serve over couscous mixture. Sprinkle with sesame seeds.



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