Caribbean Jerk Chicken and Pineapple Salsa
A vibrant dish that combines spicy jerk chicken with refreshing pineapple salsa, perfect for grilling and gatherings.
Ingredients
For the Chicken
- 4 pieces chicken breasts
- 2 tablespoons jerk seasoning Use high-quality or homemade for best results
- 1 tablespoon olive oil
For the Pineapple Salsa
- 1 cup fresh pineapple, diced
- 0.25 cup red onion, finely chopped
- 1 piece jalapeño, seeded and minced Adjust spice level to preference
- 0.25 cup cilantro, chopped
- 1 piece lime, juiced
- to taste salt
Instructions
Preparation
- Preheat your grill to medium-high heat.
- In a mixing bowl, combine jerk seasoning with olive oil.
- Rub the marinade evenly on the chicken breasts and let marinate for at least 30 minutes.
- In a separate bowl, mix together diced pineapple, red onion, jalapeño, cilantro, lime juice, and salt to make the pineapple salsa.
Cooking
- Grill the marinated chicken breasts for 6 to 7 minutes on each side until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the grill and let it rest for a couple of minutes.
Serving
- Top each chicken breast with a generous serving of pineapple salsa and serve.
- Consider garnishing with extra pineapple chunks and cilantro around the platter.
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Notes
For best results, marinate the chicken in the refrigerator. Feel free to substitute chicken with shrimp or firm fish. The salsa can be made with different fruits like mango or watermelon.