Carmelized Pineapple Jerk Chicken

250 portions


48 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed
6 medium onions
18 stalks of green onion
6 orange habanero peppers
6 Tbsp. Five Spice Powder
6 tsp. coarsely ground black pepper
6 tsp. dried thyme
6 tsp. ground nutmeg
6 tsp. salt
3 cups soy sauce
6 tbsp. vegetable oil
18 – 20 pounds of chicken breast
salt/pepper to taste
1. In a food processor, combine the onions, green onions, chilies, Five Spice Powder, Habanero, thyme, nutmeg and salt. Process to course paste.
2. Take the chicken and place in shallow bowl and cover with some the marinade.
3. Place chicken with marinate and the marinate itself in the refrigerator.
4. Light the grill, and grill chicken in medium hot fire. Cook until internal temperature of chicken breast reaches 160 F to 165F.
5. Eat as is, or shred meat. Serve with soft Hawaiian buns.