Caribbean Jerk Chicken with Pineapple Salsa Recipe
This vibrant Caribbean Jerk Chicken recipe features tender, flavorful chicken marinated in aromatic jerk spices and topped with a refreshing pineapple salsa. Perfectly balancing spicy, tangy, and sweet flavors, it’s an ideal dish for grilling, stovetop cooking, or oven baking and pairs wonderfully with rice or warm tortillas.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes (excluding marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling, Stovetop, Baking
- Cuisine: Caribbean
- Diet: Halal
Ingredients
Scale
For the Jerk Chicken:
- 1.5 lbs (680 g) chicken thighs or breasts
- 2 tbsp olive oil
- 2 tbsp jerk seasoning (store-bought or homemade)
- 1 tbsp lime juice
- 1 tbsp soy sauce
- 1 clove garlic, minced
- Salt and pepper, to taste
For the Pineapple Salsa:
- 1 cup fresh pineapple, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup red bell pepper, diced
- 1 tbsp cilantro, chopped
- 1 tbsp lime juice
- 1/2 jalapeño, minced (optional for heat)
- Pinch of salt
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, jerk seasoning, lime juice, soy sauce, minced garlic, salt, and pepper. Add the chicken thighs or breasts and turn to coat evenly. Cover and marinate for at least 30 minutes, or up to 12 hours in the refrigerator for a more intense flavor.
- Prepare the Pineapple Salsa: In another bowl, combine the finely diced pineapple, red onion, red bell pepper, chopped cilantro, lime juice, minced jalapeño if using, and a pinch of salt. Mix thoroughly and refrigerate until ready to serve.
- Cook the Chicken: Choose your cooking method: For grilling, preheat grill to medium-high and cook chicken for 5–6 minutes on each side until cooked through and nicely charred. For stovetop, heat a skillet over medium-high heat and cook the chicken 6–7 minutes per side. For oven baking, preheat to 400°F (200°C) and bake chicken for 20–25 minutes until fully cooked.
- Serve: Slice the cooked jerk chicken and arrange on a plate. Top generously with the fresh pineapple salsa. Serve alongside rice, steamed vegetables, or warm tortillas for a complete meal.
Notes
- Marinating time can be extended up to 12 hours for deeper flavor absorption.
- Adjust the amount of jalapeño in the salsa based on your preferred heat level.
- The chicken can be cooked using multiple methods based on your convenience and available equipment.
- For a gluten-free version, use tamari instead of soy sauce.
- Leftover salsa can be stored in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving (approximately 170 g chicken with 1/4 cup salsa)
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: Caribbean jerk chicken, pineapple salsa, grilled chicken, tropical chicken recipe, spicy chicken, summer grilling