Caribbean Jerk Chicken with Pineapple Salsa
A flavorful dish combining spicy jerk chicken with a refreshing pineapple salsa, perfect for any gathering.
Ingredients
For the Chicken Marinade
- ⅓ cup olive oil
- 2-3 tablespoons juice of 2 limes
- 2 teaspoons minced garlic
- 2 tablespoons soy sauce
- 1 teaspoon onion powder
- ½ teaspoon nutmeg
- 3 teaspoons allspice
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon honey
- 4 pieces boneless skinless chicken breasts, pounded to even ½ inch thickness
For the Pineapple Salsa
- 1 cup diced pineapple
- ½ cup onion, diced
- 1 handful cilantro, roughly chopped
- 1 piece jalapeño, diced (optional)
- 1 tablespoon juice of 1 lime
- 2 teaspoons honey
- to taste salt
Instructions
Preparation
- In a medium bowl, whisk together the olive oil, lime juice, minced garlic, soy sauce, onion powder, nutmeg, allspice, crushed red pepper flakes, and honey.
- Add the pounded chicken breasts to the marinade and coat thoroughly. Cover and refrigerate for at least 30 minutes.
- In another bowl, combine the diced pineapple, onion, cilantro, jalapeño (if using), lime juice, honey, and salt. Toss well and refrigerate.
Cooking
- Preheat grill or skillet over medium heat.
- Discard the marinade and grill the chicken for about 6-8 minutes on each side, until fully cooked.
- Let the chicken rest for a few minutes before serving.
Serving
- Serve the jerk chicken alongside the pineapple salsa, optionally over a bed of steamed white rice.
Notes
Marinate for several hours for better flavor. Adjust spice levels according to preferences.