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Caribbean Jerk Chicken with Pineapple Salsa Recipe

Caribbean Jerk Chicken with Pineapple Salsa Recipe
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★★★★★

4.9 from 16 reviews

Enjoy the vibrant flavors of the Caribbean with this juicy and spicy Jerk Chicken paired perfectly with a refreshing pineapple salsa. This recipe balances the heat of traditional jerk spices with a sweet and tangy fruit salsa, making it an irresistible dish for any meal occasion.

Ingredients

Scale

For the Jerk Chicken:

  • 1.5 lbs (700g) chicken thighs or breasts
  • 3 tbsp olive oil
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tsp ground allspice
  • 2 tsp dried thyme
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp smoked paprika
  • ½–1 tsp cayenne pepper (adjust for spice)
  • 3 garlic cloves, minced
  • 1 small onion, finely chopped
  • Juice of 1 lime
  • Salt and black pepper, to taste

For the Pineapple Salsa:

  • 1 cup fresh pineapple, diced
  • ½ red bell pepper, diced
  • ¼ cup red onion, finely chopped
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lime juice
  • Salt, to taste

Instructions

  1. Marinate the chicken: In a large bowl, combine olive oil, soy sauce, brown sugar, allspice, thyme, cinnamon, nutmeg, smoked paprika, cayenne pepper, minced garlic, finely chopped onion, lime juice, salt, and black pepper. Add the chicken thighs or breasts and coat them thoroughly with the marinade. Cover the bowl and refrigerate for at least 2 hours, but preferably overnight to enhance the flavors.
  2. Prepare the pineapple salsa: While the chicken marinates, in a separate bowl, combine diced fresh pineapple, diced red bell pepper, finely chopped red onion, chopped fresh cilantro, lime juice, and salt to taste. Mix well and set aside, allowing the flavors to meld.
  3. Cook the chicken (Oven method): Preheat your oven to 400°F (200°C). Arrange the marinated chicken pieces on a baking sheet in a single layer. Bake for 25 to 30 minutes, turning the chicken halfway through cooking, until the chicken is fully cooked and juices run clear.
  4. Cook the chicken (Grill method): Alternatively, preheat your grill to medium-high heat. Grill the chicken for 6 to 8 minutes on each side, ensuring it is cooked through and has a nice char for authentic jerk flavor.
  5. Serve: Place the cooked jerk chicken on plates and top generously with the fresh pineapple salsa. Optionally, garnish with extra cilantro leaves and lime wedges for a bright, fresh finish. Enjoy!

Notes

  • For best results, marinate the chicken overnight to allow the spices to penetrate fully.
  • Adjust cayenne pepper quantity to control the heat level according to your preference.
  • Chicken thighs tend to remain juicier than breasts after cooking but both work well.
  • The pineapple salsa can be prepared in advance and refrigerated for up to 1 day.
  • This dish pairs perfectly with steamed rice or grilled vegetables.

Nutrition

Keywords: Caribbean jerk chicken, pineapple salsa, spicy chicken, grilled chicken, oven baked chicken, tropical salsa, summer recipes, spicy meat dishes

Find it online: https://maicook.com/caribbean-jerk-chicken-with-pineapple-salsa-recipe-7/