Jerk Chicken With Pineapple Salsa

Spiced marinated chicken breasts that can be grilled or seared then topped with fresh pineapple salsa. This tropical style Jerk Chicken with Pineapple Salsa is a fun and fresh meal that will liven up any dinner hour.

What You’ll Love About Jerk Chicken With Pineapple Salsa:

Summer is not over yet and we are still enjoying the fresh ingredients the warmer weather has to offer. While fresh pineapples can be enjoyed all throughout the year, they are most sweet and juicy during spring and summer.

This Jerk Chicken with Pineapple Salsa is the perfect meal to make when you want to enjoy the tropical flavors of sweet and tart pineapple.

I love this recipe because it comes together very quickly and has incredible flavor. The marinade for the chicken consist of a handful of bold seasonings and spices giving it great flavor, then topped with a fresh pineapple salsa. Each bite is literally a burst of summer goodness!

My 20-Minute Caprese Chicken is also a great recipe to make using fresh summer produce.

Simple Ingredients:

• Chicken breast– I use large boneless skinless chicken breasts for a leaner option.
• Marinade- Olive oil, soy sauce or coconut aminos, lime juice, brown sugar, garlic powder, onion powder, nutmeg, all-spice, and red pepper flakes.
• Pineapple salsa– fresh pineapple, onion, jalapeno, cilantro, honey, lime juice, salt and pepper.

Substitutions:

How To Make Jerk Chicken with Pineapple Salsa:

See full instructions in recipe card below

Step One. Add all the marinade ingredients and chicken to a large Ziploc bag. Seal and place in the refrigerator for 30-minutes.

Step Two. While the chicken is marinating add all the pineapple salsa ingredients to a small bowl and toss to combine. Cover and place in the refrigerator until ready to use.

Step Three. Heat grill or skillet to medium high heat and cook chicken for 5-7 minutes on first side and then another 7-8 minutes on second side. Chicken is cooked when it reaches an internal temperature of 165 degrees.

Step Four. Transfer cooked chicken to a serving plate and top with fresh pineapple salsa. Serve immediately.

What To Serve With Jerk Chicken:

A classic to serve along side Jerk chicken is white rice. To enhance the experience even more try making my Cilantro Lime Rice or Easy Coconut Rice.

Recipe Tips:

Other Recipes You Might Enjoy:

• Fiesta Chicken with Zucchini Street Corn
• Pineapple BBQ Chicken Foil Packs
• Greek Sheet Pan Chicken Meal
• Sheet Pan Hawaiian Chicken

Jerk Chicken with Pineapple Salsa

Spiced marinated chicken breasts that can be grilled or seared then topped with fresh pineapple salsa. This tropical style Jerk Chicken with Pineapple Salsa is a fun and fresh meal that will liven up any dinner hour.

Print Pin Rate

Course: Dinner

Cuisine: American, Caribbean

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Marinate Time: 30 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 4 servings

Calories: 440kcal

Equipment

• 1 small bowl
• outdoor or indoor grill pan, or large skillet

Ingredients

Chicken and Marinade:

• 4 boneless skinless chicken breast pounded out 1/4 inch thick
• 1/4 cup olive or avocado oil
• 1 large lime, juiced
• 3 tbsp low-sodium soy sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp all-spice
• 1/4 tsp nutmeg
• 1 tbsp brown sugar
• 1/4 tsp red pepper flakes

Pineapple Salsa:

• 1 cup fresh pineapple cut in small chunks
• 1/4 cup diced red onion
• 1/4 cup fresh cilantro, chopped
• 1 jalapeno, seeded and diced small
• juice of 1/2 lime
• 1 tsp honey or use agave
• salt and pepper to taste

Instructions

• Add all the marinade ingredients to a large Ziploc bag. Seal and give it a good toss. Add chicken pieces, seal the bag, and toss again. Place in the refrigerator for at least 30-minutes or up to 4 hours.
• While the chicken is marinating combine the pineapple salsa ingredients in a small bowl. Toss to combine and season with salt and pepper to taste. Cover and place in the refrigerator until ready to serve with cooked chicken.

Outdoor Grill:

• Heat an outdoor grill to medium high heat, about 400°. Once grill is hot, place chicken directly over the flame and discarding the rest of the marinade. Grill on the first side for 5-7 minutes or until charred in spots and deep golden brown. Flip and grill on the other side for another 7-8 minutes. The cooking time will depend on the thickness of the chicken. Chicken is done when it reaches an internal temperature of 165°. Transfer to a plate and cover with foil and allow to rest for 5-minutes. This will make sure the chicken stays nice and juicy.

Skillet Method or Indoor Grill Pan:

• Heat a large skillet over medium high heat and add 1 tablespoon of olive oil. Once pan is hot add chicken pieces, discarding the rest of the marinade. Sear chicken for 5-7 minutes on first side and another 5-7 minutes on the second side. The cooking time will depend on the thickness of the chicken. Check to make sure the internal temperature has reached 165° before transferring to a plate. Cover the chicken with foil and allow to rest for 5-minutes. This will make sure the chicken stays nice and juicy.
• Serve chicken with pineapple salsa and rice if desired.

Notes

Tips:

 

• • Marinating chicken– For the best flavor make sure to give the chicken at least 30-minutes to marinate.
  • How to pound chicken thin– Place chicken breasts in between two pieces of plastic wrap. Make sure the pieces are big enough to leave room to seal around all the edges. This will ensure there isn’t any splatter. Use the flat side of a meat mallet or a rolling pin to pound chicken into the thickness desired.
  • Leftovers– If you have leftover chicken it’s perfect in a salad or make a simple wrap for lunch.

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Substitutions: 

 

• • Chicken– If you prefer dark meat, boneless skinless chicken thighs are also a great option.

• • Marinade– Other ingredients and seasonings that work well for the marinade are cinnamon, garam masala, fresh garlic, and lemon juice.

• • Pineapple– When pineapple is in-season I recommend using fresh, but you can also use canned pineapple chunks drained well.

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

 

Nutrition

Calories: 440kcal | Carbohydrates: 15g | Protein: 50g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 843mg | Potassium: 1013mg | Fiber: 2g | Sugar: 9g | Vitamin A: 248IU | Vitamin C: 29mg | Calcium: 47mg | Iron: 2mg

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