Caribbean Jerk Chicken with Pineapple Salsa Recipe
This vibrant Caribbean Jerk Chicken recipe features tender chicken breasts or thighs marinated in a flavorful jerk seasoning blend, paired with a refreshing and sweet pineapple salsa. Perfectly grilled, pan-seared, or oven-baked, this dish offers a spicy, tangy, and tropical taste experience ideal for summer meals, casual dinners, or entertaining guests.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Marinating, Grilling, Pan-Searing, Baking
- Cuisine: Caribbean
- Diet: Gluten Free
Ingredients
Scale
For the Jerk Chicken:
- 1 lb (450 g) chicken breasts or thighs
- 2 tbsp olive oil
- 1 tbsp jerk seasoning (store-bought or homemade)
- 1 tsp lime juice
- 1 garlic clove, minced
- Salt & pepper, to taste
For the Pineapple Salsa:
- 1 cup fresh pineapple, diced
- 1/4 red onion, finely diced
- 1/2 red bell pepper, diced
- 1 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- 1/2 tsp honey (optional)
- Salt, to taste
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, jerk seasoning, lime juice, minced garlic, salt, and pepper. Add the chicken breasts or thighs and coat them thoroughly with the marinade. Cover and refrigerate, allowing the flavors to penetrate for at least 30 minutes and up to 2 hours for deeper flavor infusion.
- Make the Pineapple Salsa: In a separate bowl, mix together the diced pineapple, finely diced red onion, diced red bell pepper, chopped cilantro, lime juice, honey (if using), and a pinch of salt. Stir well to combine and refrigerate until ready to serve, letting the flavors meld together.
- Cook the Chicken: Choose your cooking method: for grilling, cook the chicken over medium-high heat for 5 to 6 minutes on each side until golden and cooked through; for stovetop skillet cooking, pan-sear the chicken on medium heat for 6 to 7 minutes per side until fully cooked; or for oven baking, preheat to 400°F (200°C) and bake the chicken for 18 to 20 minutes until nicely browned and cooked through.
- Serve: Slice the fully cooked jerk chicken and top it generously with the chilled pineapple salsa. Serve alongside steamed rice, warm tortillas, or a fresh green salad to round out this flavorful Caribbean-inspired meal.
Notes
- Jerk seasoning can be store-bought or homemade for personalized spice levels.
- For a spicier kick, add finely chopped Scotch bonnet peppers to the marinade or salsa.
- Allowing the chicken to marinate longer enhances its flavor and tenderness.
- Fresh pineapple is key to brightening up the salsa; canned pineapple is not recommended.
- Chicken thighs provide more juiciness compared to breasts but either works.
- Adjust honey in salsa depending on desired sweetness and pineapple ripeness.
- Ensure chicken is fully cooked to an internal temperature of 165°F (74°C) for safety.
Nutrition
- Serving Size: 1 chicken breast with salsa (about 200g)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: Caribbean Jerk Chicken, Pineapple Salsa, Grilled Chicken, Spicy Chicken, Tropical Salsa, Summer Meal, Gluten Free Chicken Recipe