There’s something irresistibly bright about the combination of spicy Caribbean jerk and juicy pineapple — it’s a one-two punch of smoky heat and tropical sweetness that wakes up the dinner table. This Caribbean Jerk Chicken and Pineapple Salsa is a seasonal favorite because it highlights fresh pineapple at its peak while still being an easy, from-scratch meal the whole family will love. Whether you’re firing up the grill for summer entertaining or craving a comforting weeknight dinner with a sunny twist, this recipe brings bold flavor without fuss. If you like easy, satisfying chicken dinners, you might also enjoy a cozy crockpot chicken and gravy.
Ingredients & Equipment
This recipe uses just a handful of fresh ingredients so the jerk seasoning and pineapple can shine. Below is everything you need for the chicken and salsa.
- 4 chicken breasts
- 2 tablespoons jerk seasoning
- 2 tablespoons olive oil
- 1 pineapple, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 lime, juiced
- Salt and pepper to taste
Notes:
- If your chicken breasts are very thick, consider butterflying them or pounding to an even thickness for quicker, more even cooking.
- Adjust the jerk seasoning to your heat preference — some blends are hotter than others. Start with 1–2 tablespoons and taste as you go.
- For a slightly sweeter salsa, use ripe, golden pineapple; for a tarter edge, choose a firmer, tangier fruit.
Helpful tools:
- Grill or grill pan (or oven/broiler if you’re not grilling)
- Bowl for mixing the marinade and a separate bowl for the salsa
- Sharp knife and cutting board for dicing the pineapple and vegetables
- Tongs for turning the chicken
- Meat thermometer (recommended) to check for doneness
- Optional: a blender or food processor if you prefer to make a smoother salsa or to mix a homemade jerk marinade
If you like make-ahead chicken ideas for busy nights, try adapting what you learn here to a dump-and-go crockpot teriyaki chicken style workflow for hands-off cooking.
Step-by-Step Instructions (with tips)
Follow these directions for juicy grilled jerk chicken and a bright pineapple salsa. I’ll add tips and variations so you can tailor the recipe to your kitchen and seasonality.
- Preheat the grill: Preheat the grill to medium-high heat. If you’re using a gas grill, aim for about 400–450°F. For a charcoal grill, let the coals burn down until they’re covered in white ash and spread them for even heat. For indoor cooking, preheat a grill pan or set your oven to broil with a rack about 6 inches from the element.
- Combine jerk seasoning and oil: In a bowl, combine the 2 tablespoons of jerk seasoning with 2 tablespoons of olive oil to create a paste. Coat the chicken breasts thoroughly with the mixture. Let the chicken marinate for at least 15 minutes; for more depth of flavor, cover and refrigerate for up to 2 hours. If you want a quicker option, rub the seasoning directly on the chicken just before grilling.
- Grill the chicken: Grill the chicken for about 6–7 minutes on each side, or until cooked through. Timing will depend on the thickness of the breasts. Use a meat thermometer — the internal temperature should reach 165°F (74°C). Let the chicken rest for 5 minutes after grilling to lock in juices.
- Prepare the pineapple salsa while the chicken grills: In a separate bowl, mix the diced pineapple, diced red bell pepper, finely chopped red onion, lime juice, and a pinch of salt and pepper. Taste and adjust: if the pineapple is very sweet, add a little more lime; if it’s too tart, a small pinch of sugar or a drizzle of honey can balance it.
- Serve: Slice the grilled chicken and serve it topped with a generous scoop of pineapple salsa. Garnish with chopped cilantro or green onions if you like, and serve with lime wedges for extra brightness.
Tips and variations:
- If you don’t have a grill, you can roast the chicken in a 400°F oven for 20–25 minutes (or until 165°F internal), or use a hot skillet to sear then finish in the oven. For a smoky flavor without a grill, broil the chicken for the last 2–3 minutes per side.
- For a charred-sweet salsa, toss pineapple slices with a little oil and grill them whole until caramelized, then dice for the salsa.
- Swap chicken thighs for breasts if you prefer darker meat — thighs are forgiving and stay moist with slightly longer cook times.
- Make the jerk seasoning from scratch (allspice, thyme, brown sugar, cayenne, cinnamon, pepper, garlic powder, onion powder) for a custom spice profile. A blender helps create a smooth paste if adding fresh scotch bonnet or habanero for heat.
- To make this low-carb, serve over cauliflower rice or a green salad; for a more comforting plate, pair with coconut rice or sweet potato mash.
Storage, Freezing & Make-Ahead Tips
Leftovers from this recipe store and reheat well, making it a great choice for meal prep or weekend cookouts where you want extra convenience.
- Refrigerating: Store cooked chicken and pineapple salsa in separate airtight containers in the refrigerator. Chicken will keep 3–4 days; the salsa is best within 2–3 days because the pineapple releases juice and the veggies soften over time.
- Freezing: You can freeze the grilled chicken breasts (not the fresh salsa) for up to 3 months. Wrap each breast tightly in plastic wrap and place in a freezer bag to prevent freezer burn. Thaw in the refrigerator overnight and reheat gently in a warm oven or on the grill to avoid drying out.
- Make-ahead: Assemble the jerk oil paste and pre-cut the pineapple and peppers; store them separately in the fridge for up to a day. If you need a hands-off dinner option for busy weeks, the flavors here play well with slow-cooker meals like crockpot chicken and wild rice soup on chillier nights, or swap the grilled chicken for prepped refrigerated chicken that you simply reheat and top with fresh salsa.
- Portioning: For meal prep, portion chicken into individual containers (slice first or keep whole) and add a small container of salsa. Keep sauces separate until ready to eat to avoid soggy chicken.
How to Use / Serve This Dish
This Caribbean Jerk Chicken and Pineapple Salsa is versatile — it sings as a main, topping, or filling.
- Serve it with: Coconut rice, cilantro-lime rice, or fluffy jasmine rice for a tropical plate; a crisp green salad with avocado for a lighter meal; or warm corn tortillas for tacos.
- Party-friendly: Slice the chicken and serve on a platter with the salsa in a bowl for guests to help themselves. Add pickled red onions, chopped cilantro, and lime wedges for a colorful spread.
- Sandwiches and bowls: Use leftover sliced jerk chicken in a grain bowl with black beans, mango, and avocado, or make a toasted sandwich with pepper jack cheese and a spoonful of pineapple salsa.
- Kid-friendly tweaks: If little ones prefer milder flavors, use 1 tablespoon jerk seasoning on half the chicken and the full amount on the rest. Remove seeds and membrane from bell pepper for a softer texture.
FAQ
1. Can I make the pineapple salsa ahead of time?
Yes — you can make the salsa a few hours in advance and refrigerate, but I recommend adding the lime juice just before serving if you want the freshest flavor. Salsa made more than a day ahead tends to get watery as pineapple releases juices.
2. What can I use instead of store-bought jerk seasoning?
If you don’t have a pre-made blend, make a quick version with ground allspice, dried thyme, brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper. For a fresher, bolder paste, blend those spices with a little oil, a splash of soy sauce, and a small piece of scotch bonnet or jalapeño (seeds out for less heat).
3. How do I prevent chicken from drying out on the grill?
Use even-thickness chicken breasts or pound them to match. Cook over medium-high heat for the recommended time and check with a thermometer; remove at 165°F and let rest. A quick brine (15–30 minutes in salted water) before seasoning can also help with moisture retention.
4. Can I use canned pineapple?
Fresh pineapple has the best texture and flavor for salsa, but in a pinch, well-drained canned pineapple can work. Reduce any added sweetener and adjust lime to keep the salsa balanced.
Conclusion
This Caribbean Jerk Chicken and Pineapple Salsa recipe captures the comfort of a simple grilled chicken dinner while delivering a seasonal burst of tropical flavor — perfect for backyard dinners, weeknight feasts, or meal-prep lunches. If you’re looking for inspiration or variations from other cooks who have explored similar flavor pairings, you might enjoy reading Creme De La Crumb’s take on Caribbean Jerk Chicken with Pineapple Salsa for a slightly different spin, or checking out the family-friendly version at Wholesomelicious’ Jerk Chicken with Pineapple Salsa. For ideas on grilling and quick weeknight adaptations, Tasty Ever After’s easy jerk chicken with grilled pineapple salsa is a helpful resource.
Give this recipe a try the next time pineapple is in season — I promise the sweet-tangy salsa and smoky jerk chicken will become a quick favorite. If you make it, I’d love to hear how you served it and any tweaks you tried — share a photo or note to brighten someone else’s dinner plan. Happy grilling!
Caribbean Jerk Chicken and Pineapple Salsa
Ingredients
For the Chicken
- 4 pieces chicken breasts Butterfly or pound for even thickness if very thick.
- 2 tablespoons jerk seasoning Adjust based on heat preference.
- 2 tablespoons olive oil Used to create the seasoning paste.
For the Pineapple Salsa
- 1 cup pineapple, diced Use ripe, golden pineapple for sweetness.
- 1 piece red bell pepper, diced
- ¼ cup red onion, finely chopped
- 1 lime juiced Adjust lime juice based on salsa sweetness.
- to taste salt and pepper
Instructions
Preparation
- Preheat the grill to medium-high heat (about 400–450°F).
- In a bowl, combine jerk seasoning and olive oil to create a paste and coat chicken breasts.
- Let chicken marinate for at least 15 minutes or up to 2 hours in the refrigerator.
Grilling and Salsa Preparation
- Grill chicken for 6–7 minutes on each side until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes.
- While chicken is grilling, mix diced pineapple, red bell pepper, onion, lime juice, salt, and pepper in a bowl to make salsa.
- Taste and adjust ingredients as necessary.
Serving
- Slice the grilled chicken and serve topped with pineapple salsa.
- Garnish with cilantro or green onions if desired.
