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New Soul Kitchen

Source: CLEO TV

Chef Jernard makes juicy, pineapple jerk chicken over rice. Plus, he reveals the kitchen cure for mealtime madness — cooking this dish in just 9 minutes!


  • 1/2 cup pineapple juice
  • 1/2 cup Worcestershire sauce
  • 1/2 cup honey
  • 3 cloves garlic, minced
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 2-3 teaspoons cayenne pepper
  • 1 teaspoon ground allspice
  • 2 ½ teaspoons dried parsley
  • 2 ½ teaspoons dried thyme
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon dried crushed red pepper
  • 2 teaspoons brown sugar
  • 3 pounds boneless, skinless chicken thighs and breasts, trimmed
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Fresh basil or parsley for garnish
  • Cooked rice for serving


  1. Mix the pineapple juice, Worcestershire sauce, honey, garlic, onion powder, cayenne pepper, allspice, parsley, thyme, paprika, cinnamon, crushed red pepper, and brown sugar to create a Jerk blend in your pressure cooker.
  2. Add in the chicken and coat with the mixture.
  3. Then lock the lid on the pressure cooker in place and select high pressure for 9 minutes.
  4. When 9 minutes are up, turn off the pressure cooker and use the quick pressure release. When the valve drops, carefully remove the lid.
  5. Take out the chicken and place on a separate plate and keep the liquid in the pot.
  6. Select simmer/saute and bring the liquid up to a boil.
  7. In a small mixing bowl, whisk cornstarch and water together to create a slurry.
  8. Whisk the slurry into the mixture in the pressure cooker and cook until the liquid thickens.
  9. When the sauce thickens to your liking, add the chicken back into the pressure cooker and coat with sauce.
  10. Serve the chicken with sauce over rice and garnish with herbs.