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Caribbean Jerk Chicken with Pineapple Salsa

Caribbean Jerk Chicken with Pineapple Salsa

Caribbean Jerk Chicken with Pineapple Salsa is a flavorful dish that combines the bold, spicy, and smoky flavors of jerk chicken with the sweet, refreshing burst of tropical pineapple salsa. This dish is a perfect fusion of heat and sweetness, offering a unique and vibrant culinary experience. Whether you're grilling outdoors or cooking indoors, it’s a fantastic option for a summer meal, a family dinner, or an impressive dish for guests.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • boneless skinless chicken breasts - pounded to even 1/2 inch thickness – see note
  • ▢steamed white rice for serving - optional
  • chicken marinade
  • ▢⅓ cup olive oil
  • ▢juice of 2 limes - 2-3 tablespoons
  • ▢2 teaspoons minced garlic
  • ▢2 tablespoons soy sauce
  • ▢1 teaspoon onion powder
  • ▢½ teaspoon nutmeg
  • ▢3 teaspoons allspice
  • ▢½ teaspoon crushed red pepper flakes
  • ▢1 tablespoon honey
  • pineapple salsa
  • ▢1 cup diced pineapple
  • ▢½ onion - diced
  • ▢handful cilantro - roughly chopped
  • ▢1 jalapeno - diced optional
  • ▢juice of 1 lime
  • ▢2 teaspoons honey
  • ▢salt to taste

Method
 

  1. In a medium bowl stir together all marinade ingredients. Add the chicken, toss to coat. Cover and chill for 30 minutes.
  2. While the chicken is marinating, combine all salsa ingredients in a bowl and toss to combine. Optional: combine in a blender or food processor and give it a few pulses. Chill until ready to use.
  3. Use tongs to transfer chicken to a preheated grill or skillet over medium heat (discard marinade) and cook for 6-8 minutes on each side until cooked through.
  4. Serve chicken with pineapple salsa.

Notes

If you have large chicken breasts, rather than pounded them to 1/2-inch thickness, you can slice them in half lengthwise.