Transport your taste buds straight to the sunny shores of the Caribbean with this sensational Jerk Chicken and vibrant Pineapple Salsa! This dish is a celebration of contrasting flavors and textures: succulent chicken infused with the iconic fiery and aromatic blend of Jamaican jerk seasoning, perfectly balanced by a refreshing, sweet, and tangy pineapple salsa. The smoky char from grilling meets the bright burst of tropical fruit, creating an unforgettable culinary experience. Whether you’re hosting a backyard barbecue, looking for a lively weeknight dinner, or simply craving a taste of the islands, this recipe promises an explosion of flavor that’s both exhilarating and deeply satisfying.
Contents
Detailed Ingredients
For the Fiery Jerk Chicken:
- Chicken: 4 boneless, skinless chicken breasts or thighs (about 1.5 lbs / 680g total)
- Jamaican Jerk Seasoning: 2 tablespoons (store-bought or homemade, adjust to spice preference)
- Olive Oil: 1 tablespoon
- Salt: To taste
- Freshly Ground Black Pepper: To taste
For the Bright Pineapple Salsa:
- Fresh Pineapple: 1 cup, finely diced (about 1/4 of a medium pineapple)
- Red Bell Pepper: 1/2 medium, finely diced
- Red Onion: 1/4 small, very finely chopped
- Jalapeño: 1 small, minced and seeded (remove seeds and membranes for less heat)
- Lime Juice: Juice of 1 fresh lime (about 2 tablespoons)
- Fresh Cilantro: 2 tablespoons, chopped
- Salt: To taste
For Serving (Optional):
- Cooked rice (Jasmine, basmati, or coconut rice)
- Green salad or coleslaw
- Grilled vegetables (e.g., corn on the cob, plantains)
- Lime wedges
Step-by-Step Instructions
- Prepare & Marinate the Chicken: Pat the chicken breasts or thighs dry with paper towels. In a shallow dish or a large resealable bag, combine the chicken with 1 tablespoon of olive oil, 2 tablespoons of Jamaican jerk seasoning, and a pinch of salt and freshly ground black pepper. Rub the seasoning mixture evenly over all surfaces of the chicken. Let the chicken marinate at room temperature for at least 30 minutes, or for deeper flavor, cover and refrigerate for 2-4 hours (or even overnight).
- Prepare the Pineapple Salsa: While the chicken marinates, prepare the salsa. In a medium bowl, combine the finely diced fresh pineapple, diced red bell pepper, finely chopped red onion, minced jalapeño, fresh lime juice, and chopped fresh cilantro. Add a pinch of salt to taste. Stir everything together gently to combine. Cover the bowl and set aside to allow the flavors to meld.
- Cook the Chicken: Preheat your grill to medium-high heat (about 375-400°F / 190-200°C). If using a grill pan or skillet, heat it over medium-high heat until hot. Lightly oil the grill grates or pan if needed. Place the marinated chicken on the hot grill/skillet.
- Cook chicken breasts for 5-7 minutes per side.
- Cook chicken thighs for 6-8 minutes per side.
- Cook until the chicken is fully cooked through, has nice grill marks, and reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer. The chicken should have a slightly charred exterior.
- Rest the Chicken: Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring moist and tender chicken.
- Serve & Garnish: Slice the rested jerk chicken into strips or serve whole. Plate the chicken and generously spoon the fresh Pineapple Salsa over the top. Serve immediately with your preferred sides like fluffy rice, a crisp green salad, or grilled plantains. Offer extra lime wedges on the side for an added burst of freshness.
Tips, Variations, and Storage
- Spice Level: Adjust the amount of jerk seasoning to your preference. Some brands are spicier than others. For less heat in the salsa, remove all seeds and membranes from the jalapeño, or omit it entirely. For more heat, leave some seeds in the jalapeño or add a dash of hot sauce to the salsa.
- Chicken Cut: Bone-in, skin-on chicken pieces can also be used, but will require longer cooking times.
- Grilling vs. Baking: If you don’t have a grill, you can bake the chicken at 400°F (200°C) for 20-25 minutes, flipping halfway, until cooked through. A cast-iron skillet will also give a nice sear.
- Homemade Jerk Seasoning: For an authentic touch, consider making your own jerk seasoning with scotch bonnet peppers, allspice, thyme, green onions, and ginger.
- Salsa Variations: Add diced mango or avocado to the salsa for extra creaminess and tropical flavor. A finely diced red bell pepper can also add color and crunch.
- Make Ahead: The pineapple salsa can be made up to 4 hours in advance and stored in the refrigerator. The chicken can be marinated overnight.
- Storage: Store leftover cooked jerk chicken and pineapple salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently to avoid drying out, and serve with fresh salsa.
Pairings
- Drinks: A crisp lager, a refreshing ginger beer (alcoholic or non-alcoholic), a rum punch, or a chilled glass of Sauvignon Blanc or rosé wine.
- Sides: Coconut rice, rice and peas, grilled corn on the cob, fried plantains, a simple mixed green salad, or a refreshing coleslaw.
- Appetizers: Shrimp ceviche, black bean fritters, or plantain chips with guacamole.
Quick Info
- Prep Time: 15 minutes
- Marinating Time: 30 minutes to overnight
- Cook Time: 10-16 minutes
- Total Time: Approximately 55 minutes (with 30 min marinade)
- Servings: 4
- Cuisine: Caribbean / Jamaican
