Description
This Caribbean Jerk Chicken with Pineapple Salsa recipe features tender, juicy chicken breasts marinated in a vibrant blend of spices and lime juice, grilled to perfection, and served with a fresh, sweet, and tangy pineapple salsa. Perfect for a flavorful, tropical-inspired meal that is both easy to prepare and impressively delicious.
Ingredients
Scale
Chicken Marinade
- ⅓ cup olive oil
- Juice of 2 limes (about 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
Chicken
- 4 boneless skinless chicken breasts, pounded to even ½ inch thickness (or sliced in half lengthwise if large)
Pineapple Salsa
- 1 cup diced pineapple
- ½ onion, diced
- Handful cilantro, roughly chopped
- 1 jalapeno, diced (optional)
- Juice of 1 lime
- 2 teaspoons honey
- Salt to taste
Optional
- Steamed white rice for serving
Instructions
- 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 until well combined to form the marinade.
- Marinate the Chicken: Add the pounded chicken breasts to the marinade. Toss to coat each piece thoroughly. Cover the bowl and refrigerate for 30 minutes to allow the flavors to penetrate the chicken.
- Make the Pineapple Salsa: While the chicken marinates, combine diced pineapple, diced onion, cilantro, jalapeno (if using), lime juice, honey, and salt in a bowl. Toss well to blend all the flavors. Optionally, pulse the salsa mixture a few times in a blender or food processor for a finer consistency. Chill until ready to serve.
- Cook the Chicken: Heat a grill or skillet over medium heat. Using tongs, transfer the chicken from the marinade to the grill or skillet, discarding any leftover marinade. Cook the chicken for 6-8 minutes on each side, or until fully cooked and juices run clear.
- Serve: Plate the grilled jerk chicken alongside the pineapple salsa. Serve with steamed white rice if desired for a complete meal.
Notes
- If chicken breasts are large, slice them in half lengthwise instead of pounding to ½-inch thickness to ensure even cooking.
- Pineapple salsa can be adjusted according to heat preference by controlling the amount of jalapeno used or omitting it entirely.
- Marinating time can be extended up to 2 hours for a more intense flavor but not recommended beyond that to avoid texture changes.
- This recipe works well on both an outdoor grill or indoor skillet.
Nutrition
- Serving Size: 1 chicken breast with pineapple salsa (approx. 200g)
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg
