Caribbean Jerk Chicken with Pineapple Salsa Recipe
This dish features juicy, marinated chicken infused with bold Caribbean flavors and served with a refreshing pineapple salsa. The marinade blends lime juice, soy sauce, honey, and warm spices for a sweet and savory kick. Grilled to perfection, the chicken pairs beautifully with the vibrant salsa. It's a simple yet flavorful meal perfect for any occasion!
Ingredients
Ingredients
- 4 boneless skinless chicken breasts, pounded to an even 1/2-inch thickness (see note)
- Steamed white rice for serving optional
Chicken Marinade
- 1/3 cup olive oil
- Juice of 2 limes about 2-3 tablespoons
- 2 teaspoons minced garlic
- 2 tablespoons soy sauce
- 1 teaspoon onion powder
- 1/2 teaspoon nutmeg
- 3 teaspoons allspice
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon honey
- Pineapple Salsa
- 1 cup diced pineapple
- 1/2 onion diced
- A handful of cilantro roughly chopped
- 1 jalapeño diced (optional)
- Juice of 1 lime
- 2 teaspoons honey
- Salt to taste
Instructions
- In a medium bowl, mix all the marinade ingredients until well combined. Add the chicken, ensuring it's fully coated, then cover and refrigerate for 30 minutes.
- While the chicken marinates, combine all the salsa ingredients in a bowl and toss well. For a smoother texture, pulse the mixture in a blender or food processor a few times. Chill until ready to serve.
- Preheat a grill or skillet over medium heat. Use tongs to place the marinated chicken onto the hot surface, discarding any excess marinade. Cook for 6-8 minutes per side until fully cooked.
- Serve the grilled chicken with the fresh pineapple salsa on top.
Notes
If your chicken breasts are large, you can slice them in half lengthwise instead of pounding them to 1/2-inch thickness.