Caribbean Jerk Chicken and Pineapple Salsa
This Caribbean Jerk Chicken with Pineapple Salsa offers a delightful combination of spicy jerk seasoning and sweet pineapple, perfect for summer grilling or a cozy weeknight dinner.
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.
Notes
Store leftovers in separate airtight containers: chicken for 3–4 days, and salsa for 2–3 days. The chicken can be frozen for up to 3 months. Adjust jerk seasoning to personal heat preference.