Caribbean Jerk Chicken with Pineapple Salsa Recipe

If you’re craving a vibrant, flavorful meal that instantly transports you to sunny Caribbean shores, you’ve gotta try this Caribbean Jerk Chicken with Pineapple Salsa Recipe. I absolutely love how the spicy, smoky jerk marinade teams up with the fresh sweetness of pineapple salsa—it’s like an irresistible dance party for your taste buds. Trust me, once you nail this recipe, it’ll be a go-to weeknight hit you’ll make again and again.

this Recipe

Ingredients You’ll Need

The magic of this Caribbean Jerk Chicken with Pineapple Salsa Recipe lies in both the marinade and the salsa—the spices are well balanced, and the fresh pineapple really brightens everything up. When shopping, pick ripe sweet pineapples and fresh cilantro to elevate the salsa.

• Boneless skinless chicken breasts: Pounding them to an even thickness helps with even cooking and juicy results.
• Olive oil: Adds moisture and helps the marinade stick to the chicken.
• Limes: Freshly squeezed lime juice brightens the marinade and salsa—never skip the fresh juice!
• Garlic: Minced for aromatic punch.
• Soy sauce: Brings umami and saltiness to balance the spices.
• Onion powder: Adds savory depth without overpowering.
• Nutmeg: Just a pinch for warm undertones.
• Allspice: The cornerstone of jerk seasoning, crucial for authentic flavor.
• Crushed red pepper flakes: Gives the heat, adjust based on your spice tolerance.
• Honey: A touch of sweetness to mellow the spice.
• Diced pineapple: Fresh pineapple is best, but frozen works in a pinch.
• Onion: Diced finely for a bit of crunch and bite in the salsa.
• Cilantro: Roughly chopped for that fresh herbaceous hit.
• Jalapeño (optional): Add if you like a little extra kick in the salsa.
• Salt: To taste, both in marinade and salsa.

Variations

I love how this recipe adapts to whatever you have on hand or prefer. Feel free to tweak the heat level, swap chicken breasts for thighs, and adjust the salsa for sweeter or tangier vibes.

• Chicken Thighs: I sometimes use boneless, skinless thighs because they’re so juicy and forgiving if you’re short on time.
• Spice Swap: For a milder version, reduce red pepper flakes and omit the jalapeño; want more heat? Add Scotch bonnet peppers if you can find them.
• Salsa Twist: Mixing diced mango or papaya in the pineapple salsa gives a fun tropical variation.
• Cooking Method: Besides grilling, you can bake or pan-sear the chicken—just watch cooking times and use a meat thermometer to keep it juicy.

How to Make Caribbean Jerk Chicken with Pineapple Salsa Recipe

Step 1: Marinate the Chicken for Flavor Infusion

In a medium bowl, whisk together olive oil, lime juice, minced garlic, soy sauce, onion powder, nutmeg, allspice, crushed red pepper flakes, and honey until well combined. Add your pounded chicken breasts and toss to coat evenly. Cover the bowl and let it chill in the fridge for at least 30 minutes. I’ve found that 30 minutes is the sweet spot for flavor without making the chicken mushy.

Step 2: Prepare the Pineapple Salsa

While the chicken marinates, toss together diced pineapple, onion, chopped cilantro, optional jalapeño, lime juice, honey, and salt in a bowl. You can leave it chunky for texture, or if you prefer, pulse it lightly in a food processor for a saucier salsa. Chill it until you’re ready to serve. I always make the salsa ahead—letting it sit really lets the flavors meld beautifully.

Step 3: Cook the Chicken to Juicy Perfection

Preheat your grill or skillet over medium heat and use tongs to place the chicken on hot surfaces. Remember to discard any leftover marinade (since it touched raw chicken). Cook the chicken about 6-8 minutes per side, depending on thickness. You’re aiming for that gorgeous char and an internal temperature of 165°F. Resist the urge to flip too often—it helps develop a nice crust!

Step 4: Serve and Enjoy!

Plate your jerk chicken with generous spoonfuls of pineapple salsa on top or on the side. I love serving mine with steamed white rice to soak up all those vibrant juices. You’ll love how fresh, spicy, and slightly sweet it all comes together. It’s a real crowd-pleaser!

How to Serve Caribbean Jerk Chicken with Pineapple Salsa Recipe

Garnishes

I usually sprinkle extra chopped cilantro or green onions on top to add freshness and a pop of color. A lime wedge alongside is always a hit, letting everyone brighten their dish with a little extra zing at the table.

Side Dishes

Steamed jasmine or basmati rice is a staple in our house with this meal—it’s perfect for soaking up the spicy-sweet juices. For something different, try coconut rice, black beans, or even a simple green salad to balance the richness.

Creative Ways to Present

For parties, I like to serve the chicken sliced over a bed of rice on a large platter with a colorful pineapple salsa mound in the center—it looks vibrant and inviting. You can also turn this into tacos by wrapping the chicken and salsa in warm tortillas for a fun handheld twist.

Make Ahead and Storage

Storing Leftovers

I store any leftover chicken and salsa in airtight containers in the fridge. The chicken stays juicy and tender for up to 3 days. The salsa can rest longer but is best enjoyed fresh within a day or two.

Freezing

If you want to prep in advance, the marinated uncooked chicken freezes beautifully. Just thaw overnight in the refrigerator before cooking. I typically don’t freeze the salsa since fresh fruit textures can change, but you can store the cooked chicken alone.

Reheating

Reheat leftovers gently in a skillet over medium-low heat to keep the chicken moist—avoid the microwave which can dry it out quickly. Add a splash of water or broth if it starts to stick.

FAQs

Final Thoughts

When I first tried this Caribbean Jerk Chicken with Pineapple Salsa Recipe, I was hooked by how bright and bold the flavors were without being complicated. It quickly became a family favorite that I love sharing—there’s something so satisfying about the fiery spice paired with juicy pineapple cooling it down. I can’t recommend it enough if you want a burst of island flavor on your dinner table. Give it a shot, and I bet you’ll be making this one again soon—just like me!

Print