Jerk Chicken with Cranberry Coconut Sauce


  1. Combine the jerk seasoning and oil to make a paste. Rub on the chicken tenders and grill.
  2. Combine the sugar and chili sauce and rub over the pineapple quarters. Bake in a 350 F oven for 10 – 15 minutes.
  3. Juice the lime and combine with the coconut milk and cranberry sauce in a pot. Heat until the cranberry sauce is melted and simmering.
  4. Large dice the pineapple.
  5. Place three tenders on a plate and then the diced pineapple over the top. Garnish with fresh chopped cilantro and sliced jalapeños. Serve sauce in a ramekin.


  • 12 ea Farm Smart® chicken tenders
  • 3 tbsp Magellan® jerk seasoning
  • 1 tbsp Roma® Oil, Olive
  • 1 Peak Fresh Produce® pineapple, peeled, quartered lengthwise and core removed
  • 3/4 cup Heinz® Chili Sauce
  • 1/2 cup West Creek® Sugar, Brown
  • 1 cup Asian Pride® Coconut milk
  • 1 14 oz can Ocean Spray® Whole Berry Cranberry sauce
  • 1 Peak Fresh Produce® Lime(s)
  • 1 tbsp Peak Fresh Produce® Cilantro, chopped
  • 1 Peak Fresh Produce® Jalapeño Pepper(s), sliced