This one started as a weeknight experiment and became a regular request. Caribbean jerk chicken and shrimp, pineapple, peppers, and cilantro — all over couscous that soaks up every bit of flavour. It hits different off the BBQ.

Tropical Jerk Couscous

A Brock original — Caribbean-spiced chicken and shrimp over pearl couscous with pineapple, peppers, and cilantro. Weeknight easy, weekend impressive.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

Chicken & Shrimp

• 1 lb (450g) boneless skinless chicken thighs
• 200 g (7 oz) large shrimp peeled and deveined
• 3 tsp Caribbean jerk seasoning

Couscous Base

• 1½ cups (280g) pearl couscous uncooked
• 1¼ cups (300ml) chicken broth
• ½ cup (120ml) pineapple juice reserved from can
• 1 tbsp lime juice
• ¼ tsp salt

Veg & Aromatics

• 1 tbsp olive oil
• 1 can (398ml / 14 oz) pineapple chunks drained (reserve juice)
• 1 red bell pepper chopped (pineapple-chunk sized pieces)
• 1 jalapeño seeded and finely chopped
• 3–4 green onions sliced (whites and greens separated)
• 1 bunch fresh cilantro stems chopped for cooking, leaves for garnish

To Serve

• Lime wedges

Method

 

1. Drain pineapple, reserving ½ cup juice. Chop into bite-sized chunks and set aside.
2. Toss chicken and shrimp in jerk seasoning until well coated.
3. Heat olive oil in a large cast iron skillet over medium-high heat until shimmering.
4. Sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
5. Add shrimp to same pan, cook 2 minutes per side. Remove and set aside.
6. In the same skillet, sauté bell pepper, jalapeño, and green onion whites for 2–3 minutes.
7. Add cilantro stems and stir for 30 seconds.
8. Stir in couscous to toast briefly, about 1 minute.
9. Pour in chicken broth, reserved pineapple juice, lime juice, and salt. Add pineapple chunks. Stir to combine.
10. Bring to a boil, then nestle chicken and shrimp on top. Cover tightly.
11. Turn off heat and let stand 8–10 minutes until liquid is fully absorbed.
12. Fluff with a fork, scatter cilantro leaves and green onion tops over top. Serve with lime wedges.

Notes

Chicken thighs > breasts here — more flavour, stays moist.

Liquid ratio: 1¼ cups liquid per 1 cup couscous. Don’t eyeball it.

Don’t transfer frying oil into the couscous dish — too heavy.

Shrimp can be swapped for sliced chorizo sausage (great variation).

Don’t boil more than 5 minutes — couscous dries out fast.

Jalapeño heat level: one seeded jalapeño = mild kick. Add seeds for more heat.

BBQ method: After searing, finish chicken in foil packet on upper BBQ rack at 450°F (outside elements only) for 20–30 min while you do the rest on the stovetop. Incredible char.