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.
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
Instructions
- In a medium bowl stir together all marinade ingredients. Add the chicken, toss to coat. Cover and chill for 30 minutes.
- 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.
- 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.
- 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.