Caribbean Jerk Chicken and Pineapple Salsa is just the dish you need to transport you to somewhere tropical even if you can't quite yet get there in real life. Starting with a sweet/spicy/tangy marinade and ending with a delicious, slightly spicy pineapple salsa, this dish is delish start to finish!
Prep Time: 10 minutesminutes
Cook Time: 15 minutesminutes
marinating time: 30 minutesminutes
Total Time: 55 minutesminutes
Servings:4servings
Ingredients
4boneless skinless chicken breasts, pounded to even 1/2 inch thickness - see note
steamed white rice for serving, optional
chicken marinade
⅓cupolive oil
juice of 2 limes , 2-3 tablespoons
2teaspoonsminced garlic
2tablespoons soy sauce
1teaspoononion powder
½teaspoonnutmeg
3teaspoonsallspice
½teaspooncrushed red pepper flakes
1tablespoonhoney
pineapple salsa
1cupdiced pineapple
½onion, diced
handful cilantro, roughly chopped
1jalapeno, diced, optional
juice of 1 lime
2teaspoonshoney
salt to taste
Instructions
In a medium bowl stir together all marinade ingredients. Add the chicken, toss to coat. Cover and chill for 30 minutes.
While the chicken is marinating, combine all salsa ingredients in a bowl and toss to combine. Optional: combine in a blender or food processor and give it a few pulses. Chill until ready to use.
Use tongs to transfer chicken to a preheated grill or skillet over medium heat (discard marinade) and cook for 6-8 minutes on each side until cooked through.
Serve chicken with pineapple salsa.
Notes
If you have large chicken breasts, rather than pounded them to 1/2-inch thickness, you can slice them in half lengthwise.