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Caribbean Jerk Chicken with Pineapple Salsa Recipe

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This Caribbean Jerk Chicken with Pineapple Salsa is a vibrant and flavorful dish featuring tender, marinated chicken breasts grilled to perfection and topped with a fresh, sweet-spicy pineapple salsa. Perfect for bringing tropical island vibes to your table, this recipe balances the heat of jerk spices with the sweetness of pineapple and honey, making it a delightful meal for any occasion.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Caribbean

Ingredients

For the Jerk Chicken Marinade

  • 4 boneless skinless chicken breasts (pounded to an even 1/2 inch thickness)
  • 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

For the Pineapple Salsa

  • 1 cup diced pineapple
  • ½ onion, diced
  • Handful of cilantro, roughly chopped
  • 1 jalapeno, diced (optional)
  • Juice of 1 lime
  • 2 teaspoons honey
  • Salt to taste

To Serve

  • Steamed white rice (optional)

Instructions

  1. Prepare the Marinade: In a medium bowl, stir together olive oil, lime juice, minced garlic, soy sauce, onion powder, nutmeg, allspice, crushed red pepper flakes, and honey to create the jerk marinade. Add the chicken breasts and toss to coat thoroughly. Cover and chill in the refrigerator for 30 minutes to allow the flavors to infuse.
  2. Make the Pineapple Salsa: While the chicken is marinating, combine diced pineapple, diced onion, chopped cilantro, diced jalapeno (if using), lime juice, honey, and salt in a bowl. Toss well to combine all ingredients. For a smoother texture, optionally pulse the salsa a few times in a blender or food processor. Chill the salsa until ready to serve.
  3. Cook the Chicken: Preheat a grill or skillet over medium heat. Using tongs, transfer the marinated chicken breasts to the grill or skillet, discarding any leftover marinade. Cook the chicken for 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the meat is cooked through with a nicely charred exterior.
  4. Serve: Plate the grilled jerk chicken and top generously with the chilled pineapple salsa. Serve alongside steamed white rice if desired to complete this tropical meal.

Notes

  • Pounding the chicken breasts to an even thickness ensures they cook uniformly and remain juicy.
  • If you prefer a milder salsa, omit the jalapeno or reduce its quantity.
  • The marinade can be prepared up to 24 hours in advance for deeper flavor penetration.
  • Grilling imparts a smoky flavor, but a skillet can be used as an alternative cooking method if a grill is unavailable.
  • Adjust the crushed red pepper flakes according to your heat preference.
  • Steamed white rice is optional but pairs excellently with this dish to soak up the flavorful juices.

Find it online: https://cheftinaskitchen.com/caribbean-jerk-chicken-with-pineapple-salsa-recipe/