Caribbean Jerk Chicken with Pineapple Salsa Recipe
A flavorful Caribbean Jerk Chicken featuring a zesty marinade and fresh pineapple salsa. This dish offers a perfect balance of spicy, sweet, and savory notes, making it an ideal main course served with steamed white rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Caribbean
Ingredients
Units
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Chicken Marinade
- 1/3 cup olive oil
- 2-3 tablespoons lime juice (juice of 2 limes)
- 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
- 4 boneless skinless chicken breasts, pounded to even 1/2 inch thickness
Pineapple Salsa
- 1 cup diced pineapple
- 1/2 onion, diced
- handful cilantro, roughly chopped
- 1 jalapeno, diced (optional)
- juice of 1 lime
- 2 teaspoons honey
- salt to taste
Serving Suggestion
- steamed white rice (optional)
Instructions
- Prepare 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.
- Marinate Chicken: Add the chicken breasts to the marinade and toss to coat thoroughly. Cover the bowl and chill in the refrigerator for 30 minutes to allow flavors to infuse.
- Make Pineapple Salsa: While the chicken marinates, combine diced pineapple, diced onion, chopped cilantro, diced jalapeno (if using), lime juice, honey, and salt in a separate bowl. Toss to mix well. Optionally, pulse the salsa mixture in a blender or food processor for a chunkier texture. Chill until ready to serve.
- Cook Chicken: Preheat a grill or skillet over medium heat. Using tongs, transfer the marinated chicken breasts to the hot surface, discarding any leftover marinade. Cook the chicken for 8 minutes on each side or until fully cooked through and internal temperature reaches 165°F (74°C).
- Serve: Plate the cooked jerk chicken breasts and top or serve alongside the chilled pineapple salsa. Accompany with steamed white rice if desired for a complete meal.
Notes
- Pounding chicken breasts to an even thickness ensures uniform cooking.
- Adjust the amount of crushed red pepper flakes and jalapeno to control the spice level in the dish.
- Pineapple salsa can be made ahead and refrigerated to enhance flavor melding.
- Use fresh lime juice for best flavor in both marinade and salsa.
- For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
