Caribbean Jerk Chicken with Pineapple Salsa Recipe

 

Caribbean Jerk Chicken with Pineapple Salsa

This Caribbean Jerk Chicken with Pineapple Salsa from tinsuf is smoky, spicy, sweet, and packed with tropical flavor. Juicy jerk-seasoned chicken is paired with a fresh pineapple salsa for a vibrant meal that’s perfect for summer dinners, cookouts, or meal prep.

Ingredients

For the Jerk Chicken

• 2 pounds chicken thighs or chicken breasts
• 2 tablespoons olive oil
• Juice of 1 lime

Jerk Seasoning

• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1 teaspoon cayenne pepper


• 1 teaspoon brown sugar
• Salt and black pepper to taste

For the Pineapple Salsa

• 2 cups fresh pineapple, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, finely diced
• 1 jalapeño, finely chopped
• Juice of 1 lime
• 2 tablespoons fresh cilantro, chopped
• Pinch of salt

Directions

In a bowl, mix the olive oil, lime juice, paprika, garlic powder, onion powder, thyme, allspice, cinnamon, cayenne pepper, brown sugar, salt, and black pepper. Rub the mixture all over the chicken and marinate for at least 30 minutes. Meanwhile, prepare the pineapple salsa by combining the pineapple, bell pepper, red onion, jalapeño, lime juice, cilantro, and salt in a bowl. Refrigerate until ready to serve. Grill the chicken over medium-high heat for 5–7 minutes per side, or bake at 425°F (220°C) for 20–25 minutes until fully cooked. Let the chicken rest for 5 minutes, then top generously with the pineapple salsa and serve.

This Caribbean Jerk Chicken with Pineapple Salsa from tinsuf is bold, juicy, and full of island-inspired flavor—save this recipe and follow tinsuf for more easy homemade treats.