Caribbean Jerk Chicken with Pineapple Salsa
This vibrant dish features spicy jerk chicken paired with a sweet and tangy pineapple salsa, bringing a taste of the islands to your table.
Ingredients
For the Marinade
- 4 pieces boneless skinless chicken breasts, pounded to 1/2 inch thickness
- 1/3 cup olive oil
- 2 pieces limes, juice
- 2-3 tablespoons 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
For the Salsa
- 1 cup diced pineapple Fresh pineapple is recommended for the best flavor.
- 1/2 piece onion, diced
- 1 handful cilantro, roughly chopped Use fresh cilantro for best flavor.
- 1 piece jalapeno, diced (optional) Adjust based on spice preference.
- 1 piece lime, juice
- 2 teaspoons honey
- to taste Salt
Instructions
Marinate the Chicken
- In a medium bowl, stir together all marinade ingredients. Add the chicken and toss to coat. Cover and chill for 30 minutes.
Prepare the Salsa
- While the chicken is marinating, combine all salsa ingredients in a bowl and toss to combine. Optionally, blend in a blender or food processor. Chill until ready to use.
Cook the Chicken
- Preheat a grill or skillet over medium heat. Remove the chicken from the marinade (discard the marinade) and grill the chicken for 6-8 minutes on each side until cooked through.
Serve
- Serve the chicken with pineapple salsa on top.
Notes
Marinate for longer for more flavor. Adjust spice level with crushed red pepper flakes. Fresh ingredients enhance taste.