Recipe Review: Caribbean Jerk Chicken and Sweet Plantains (Platanos Maduros)

I have been favoring slow cooker recipes this past week when we had family visiting. Who wants to spend time in the kitchen in the summer with family in town? I would rather spend time with them! Slow cooked meat is better for my RA than grilled or fried meat and it comes out so tender and delicious.

The Crockin’ Girls must’ve read my mind when this recipe came out as their featured Monday video, we love jerk chicken! I made this for Father’s Day dinner and Superhubby loved it! We spent a beautiful Fathers Day morning at the park, walking around the pond listening to the sounds of nature and playing at the playground. We came home and I started the slow cooker on high and 3 hours later had a great meal!

Jaci’s Caribbean Chicken
Source:Crockin’ Girls Caribbean Chicken

Family Yumminess Rating: 5 of 5 stars
RA Ease of Prep Rating: 5 of 5 stars (I put the meat in, poured out the marinade and chopped an onion, doesn’t get much easier for a homemade meal!)


4 boneless chicken breasts (I used frozen)
1 1/2 cups water (I omitted water)
1 bottle Caribbean jerk marinade (I used 16 oz. Kens Caribbean Jerk marinade)
1 small onion, sliced
1 8oz can Pineapple chunks, drained (I used a big can)


Spray inside of slow cooker with nonstick cooking spray. Combine all ingredients, except pineapple, in slow cooker and cook on low for 7-8 hours or on high 3-4 hours. Add pineapple at end or during last 30 minutes of cooking.

I served mine with Rice with Pigeon Peas (Arroz con Gandules) and Fried Sweet Plantains (Platanos Maduros, recipe below).

Fried Sweet Plantains (Platanos Maduros)

Sweet plantains are so delicious in restaurants and I had never made them at home. I bought the very ripe plantains and they were black skinned by the time it was time for dinner. I thought surely they had gone bad already. Luckily I read the recipe and peeled them anyway and the inside looked just fine. To quote Superhubby when he tasted them, “these are the best plantains I’ve ever had!” They quickly disappeared and were so easy to make, another one to add to our family favorites cookbook!

Source: 3 Guys from Miami

Family Yumminess Rating: 5 of 5 stars
RA Ease of Prep: 5 of 5 stars (super easy, peel plantain and fry…that’s it)!

3 ripe plantains
2/3 cup vegetable oil
Brown sugar, to taste


Peel and diagonally cut plantain into 1/2 inch slices, sprinkle with brown sugar to taste if desired. Heat oil on medium heat in pan. Place plantains flat in oil when hot. Fry one to two minutes per side. Reduce heat to low and cook couple more minutes each side or until brown and carmelized.


What Caribbean dishes, drinks or flavors do you enjoy? Leave me a comment with your favorite Caribbean inspired drinks or recipes, I would love to try them out!


    1. Heavens, I love plantains and they are so economical to make, 3 ingredients and 2 of which are pantry staples. Of course, it’s nice too that with the green ones you can make tostones and then if they turn black, you don’t have to throw out and you can make the sweet ones. What are your favorite Honduran dishes? We don’t have a Honduran restaurant near us so interested to know more about it. If you can’t visit, might as well travel there through food and books. Here’s a link to the fried green plantains (tostones) if you’re interested…

      Thanks for stopping by Melanie!

      1. I just went and looked at your tostones recipe and it looks wonderful, too. My favorite Honduran dish right now is Honduran style enchiladas. The chicken is seasoned with a tomato and pepper sauce and it is served with curtido on top. Curtido is a very colorful (often red, died with beets) Latin version of sauerkraut. They also have really good tamales that have meat on the bone in them, the best, most succulent pork ever, and the best little meat pies.

        1. That is so interesting Melanie, I have never had authentic Honduran food or curtido. Man you are making me hungry. I’m going to have to find a recipe for Honduran enchiladas or pork. I love trying new recipes. Thanks for the info!

    1. I can’t believe the blacker and ickier looking the better with plantains. I really thought I should throw them out when the skin was completely black but they came out so very sweet. This last week I made them and I didn’t let them get black enough, lesson learned. Enjoy your plantains and thanks for stopping by and commenting Sara-Marie!

    1. Hi Jessica, this is a super simple recipe, give it a try! As I posted to another commenter, it is my Superhubby’s new favorite dinner. I got major thumbs up for this one. Thanks for stopping by, hope you visit again soon!

    1. Aren’t they delicious, who knew they were so deceptively simple to make? Hope you try it out, let me know if you do!

    1. Thanks you for stopping by Michelle, I was having trouble responding to these comments…but yes, I love all things SITS, it’s a great community to belong to! Hope you visit again soon!

    1. Hi Angie, I am addicted to my slow cooker right now during these busy, blazing hot summer months! I tried another slow cooker recipe for ribs, another of my Superhubby’s favorites, and he said it wasn’t as good as this Caribbean jerk chicken. I guess this recipe set a new high standard for him that I gotta live up to. Hope you visit again soon!

    1. Hi Ferly, thanks for visiting! We love jerk chicken, it’s very tasty full of rich and aromatic spices. this one tastes as good as it smells while it cooks! Since we can’t visit the Caribbean, why not eat like we are there? This was great, stay tuned for more crock pot recipes! Hope you visit again soon. I will be soaking in all the blogging tips I can from you! ~ Tanya

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