Caribbean Jerk Chicken with Pineapple Salsa
Caribbean Jerk Chicken with Pineapple Salsa is a deliciously vibrant dish that brings the tropics to your table. The spicy jerk seasoning infused chicken pairs perfectly with the refreshing sweetness of fresh pineapple salsa, creating a flavor experience that’s both exciting and satisfying. Ideal for summer barbecues or cozy dinners, this recipe is simple to prepare and sure to impress your guests with its colorful presentation and bold taste.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Caribbean
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tablespoons jerk seasoning
- 1 cup fresh pineapple, diced
- ½ medium red onion, finely diced
- ¼ cup fresh cilantro, chopped
- Juice of 2 limes (about ¼ cup)
- 2 tablespoons olive oil
Instructions
- In a bowl, mix jerk seasoning, lime juice, and olive oil to create the marinade.
- Coat chicken breasts with the marinade and refrigerate for at least one hour or overnight for optimal flavor.
- Preheat your grill to medium-high heat. Grill chicken for 6-8 minutes on each side until cooked through (internal temperature of 165°F).
- While the chicken grills, combine diced pineapple, red onion, cilantro, and lime juice in a separate bowl for the salsa.
- Let grilled chicken rest for five minutes before slicing.
- Serve topped with pineapple salsa and extra lime wedges if desired.
Nutrition
- Serving Size: 1 chicken breast with salsa (approx. 6 oz)
- Calories: 320
- Sugar: 7g
- Sodium: 790mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg
Keywords: Add diced mango or avocado to your salsa for an extra tropical touch. For milder heat, use a less spicy jerk seasoning. Store leftovers in an airtight container in the fridge for up to three days.