Get ready to make your summer BBQs even better with our Caribbean Jerk Chicken with Pineapple Salsa! This dish is full of bright flavors that will make you feel like you’re on a tropical vacation.
Picture juicy, grilled chicken covered in a spicy jerk sauce, topped with a cool pineapple salsa that’s both sweet and a little sour.
It’s a yummy and exciting recipe that will wow your family and friends, whether you’re having a backyard party or just a chill dinner at home. Let’s jump into this island-style treat!
WHY YOU’LL LOVE THIS CARIBBEAN JERK CHICKEN WITH PINEAPPLE SALSA
- Juicy, spicy jerk chicken bursting with Caribbean flavors
- Refreshing and tangy pineapple salsa for a tropical twist
- Perfect for summer BBQs or a fun weeknight dinner
- Easy to make and ready in under an hour
HOW TO GRILL CHICKEN
- Preheat the grill: Aim for medium-high heat (about 400°F).
- Grill the chicken: Place the marinated chicken on the grill and cook for 6-8 minutes per side.
- Check the temperature: Make sure the chicken reaches an internal temperature of 165°F.
Other Chicken Recipes
- Haitian chicken in sauce Recipe – Poul an Sos
- Arroz con Pollo Cuban Chicken and Rice
- Easy and Delicious Arroz con Pollo Panameño Recipe
VARIATIONS
- Swap the Protein: Use shrimp, fish, or tofu for a different twist.
- Change the Salsa: Try mango, peach, or papaya salsa for a new flavor.
- Make it Spicy: Add more jalapeño or a splash of hot sauce to the salsa.
BEST TOPPINGS
- Avocado slices
- Shredded cabbage
- Crumbled feta or cotija cheese
- Sour cream or Greek yogurt
- Fresh lime wedges
PAIRING SUGGESTIONS
- Serve with coconut rice or a simple green salad.
- Pair with a tropical drink like a piña colada or a refreshing iced tea.
HOW TO STORE
- Chicken: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Salsa: Keep the salsa in a sealed container in the refrigerator for up to 2 days.
Grilled CARIBBEAN JERK CHICKEN WITH PINEAPPLE SALSA
Transport your taste buds to the Caribbean with this flavorful jerk chicken, perfectly grilled on the BBQ and paired with a fresh, tangy pineapple salsa!
Ingredients
Jerk Chicken:
- Chicken: 4 boneless skinless chicken breasts
- Olive Oil: 2 tablespoons helps marinade adhere to the chicken
- Lime Juice: 2 tablespoons adds a bright citrusy flavor
- Garlic: 3 cloves minced for a punch of flavor
- Jerk Seasoning: 2 tablespoons for authentic jerk flavor
- Brown Sugar: 1 tablespoon balances the spice with a touch of sweetness
- Soy Sauce: 1 tablespoon adds depth and umami
Pineapple Salsa:
- Pineapple: 1 cup finely diced for a sweet and tangy base
- Red Bell Pepper: 1 finely diced for a crunch
- Red Onion: 1/4 cup finely diced for sharpness
- Jalapeño: 1 seeded and minced for a spicy kick (optional)
- Cilantro: 1/4 cup chopped fresh for a herbaceous note
- Lime Juice: 2 tablespoons to brighten up the flavors
- Salt: 1/2 teaspoon to taste
Instructions
Marinate the Chicken
- In a large bowl, whisk together olive oil, lime juice, garlic, jerk seasoning, brown sugar, and soy sauce. Add the chicken breasts and toss to coat. Marinate for at least 30 minutes, or up to 4 hours for more flavor.
Prepare the Salsa
- In a medium bowl, combine diced pineapple, red bell pepper, red onion, jalapeño (if using), cilantro, lime juice, and salt. Mix well and set aside.
Grill the Chicken
- Preheat your BBQ grill to medium-high heat. Grill the marinated chicken breasts for 6-8 minutes per side, until the internal temperature reaches 165°F and the chicken is nicely charred.
Assemble and Serve
- Slice the grilled jerk chicken and serve with a generous scoop of pineapple salsa. Enjoy!
Notes
Protein: 30g, Carbohydrates: 20g, Fat: 15g
Author Profile
I was born and grew up in Port-au-Prince, Haiti, where my grandmas, mom, and aunts taught me everything about cooking. Now, I live in the US, and I love hiking, reading, and making meals for my family.
