This Caribbean Jerk Chicken with Pineapple Salsa brings a burst of tropical flavors to your table. The spicy, aromatic jerk seasoning perfectly complements the sweet and tangy pineapple salsa, creating a vibrant and mouthwatering dish that’s ideal for summer cookouts or weeknight dinners.
Why You’ll Love This Recipe
This recipe captures the essence of Caribbean cuisine — bold, spicy, and full of life. The chicken is marinated in a fragrant jerk blend featuring allspice, thyme, and Scotch bonnet peppers, giving it an irresistible smoky heat. Paired with the refreshing pineapple salsa, it strikes the perfect balance between spicy and sweet. It’s easy to prepare, incredibly flavorful, and a guaranteed crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Jerk Chicken
1.5 lbs (680 g) chicken thighs or drumsticks
3 cloves garlic, minced
1 small onion, chopped
2–3 Scotch bonnet or habanero peppers, seeded and chopped (adjust for heat)
1 tbsp fresh ginger, grated
2 tbsp soy sauce
1 tbsp olive oil
2 tsp allspice
1 tsp cinnamon
1 tsp thyme (dried or fresh)
1 tsp brown sugar
Salt and pepper, to taste
For the Pineapple Salsa
1 cup fresh pineapple, diced
1/2 red bell pepper, diced
1/4 red onion, finely chopped
1 small jalapeño, seeded and finely chopped
1 tbsp lime juice
2 tbsp fresh cilantro, chopped
Salt, to taste
Directions
Prepare the Jerk Marinade: In a blender or food processor, combine garlic, onion, Scotch bonnet peppers, ginger, soy sauce, olive oil, allspice, cinnamon, thyme, brown sugar, salt, and pepper. Blend until smooth.
Marinate the Chicken: Rub the jerk marinade over the chicken pieces, ensuring they’re evenly coated. Cover and refrigerate for at least 1 hour, preferably 4–6 hours for maximum flavor.
Make the Pineapple Salsa: In a medium bowl, combine diced pineapple, red bell pepper, red onion, jalapeño, lime juice, cilantro, and salt. Mix well and refrigerate until ready to serve.
Cook the Chicken:
Grill Method: Preheat grill to medium-high heat. Grill chicken for 6–8 minutes per side, until cooked through and slightly charred.
Oven Method: Preheat oven to 400°F (200°C). Place chicken on a baking sheet and bake for 25–30 minutes, until fully cooked and golden.
Serve: Plate the jerk chicken and top with the fresh pineapple salsa. Serve warm with rice, fried plantains, or a crisp side salad.
Servings and timing
This recipe serves 4 people.
Preparation time: 15 minutes (plus marinating time)
Cooking time: 25–30 minutes
Total time: About 1 hour 30 minutes including marinating.
Variations
Milder Option: Use fewer Scotch bonnet peppers or replace them with milder chili varieties.
Chicken Breast Alternative: Boneless, skinless chicken breasts can be used instead of thighs or drumsticks for a leaner version.
Tropical Twist: Add diced mango or papaya to the salsa for extra sweetness.
Vegetarian Version: Substitute chicken with grilled tofu or cauliflower steaks marinated in the same jerk sauce.
Storage/Reheating
Store leftover chicken and salsa separately in airtight containers. The chicken will keep in the refrigerator for up to 3 days, and the salsa for 2 days. To reheat the chicken, warm it in a skillet over medium heat or in the oven at 350°F (175°C) for 10–12 minutes until hot. Avoid reheating the salsa — serve it chilled for the best flavor.
FAQs
1. Can I make the jerk marinade ahead of time?
Yes, the marinade can be made up to 3 days in advance and stored in the refrigerator.
2. Is this recipe very spicy?
It has a moderate heat level, but you can adjust the number of Scotch bonnet or habanero peppers to your taste.
3. Can I use canned pineapple for the salsa?
Fresh pineapple is best, but canned works in a pinch. Just drain it well before using.
4. What sides go well with jerk chicken?
Rice and peas, coconut rice, fried plantains, or grilled vegetables are all great options.
5. Can I bake the chicken instead of grilling?
Yes, baking at 400°F (200°C) for 25–30 minutes yields delicious results.
6. Can I freeze the marinated chicken?
Absolutely. Freeze it before cooking for up to 2 months. Thaw in the fridge overnight before grilling or baking.
7. What can I use instead of soy sauce?
You can substitute coconut aminos or tamari for a gluten-free alternative.
8. How do I make it less spicy for kids?
Use just one mild chili pepper or omit them entirely, then serve with extra salsa for sweetness.
9. Can I cook this in an air fryer?
Yes, air fry at 375°F (190°C) for 20–25 minutes, flipping halfway through.
10. How can I make the chicken extra smoky?
Add a touch of liquid smoke to the marinade or grill the chicken over charcoal for authentic Caribbean flavor.
Conclusion
Caribbean Jerk Chicken with Pineapple Salsa is a true taste of the tropics — fiery, fragrant, and perfectly balanced with sweet, tangy freshness. Whether grilled outdoors or baked in the oven, this dish delivers bold island flavors in every bite. It’s simple enough for a weeknight meal yet impressive enough for entertaining guests. Serve it with rice and let your taste buds take a trip to the Caribbean.
This Caribbean Jerk Chicken with Pineapple Salsa is a bold, flavorful dish featuring spicy marinated chicken grilled or baked to perfection and topped with a refreshing pineapple salsa. It’s the perfect fusion of heat and tropical sweetness.
Ingredients
For the Jerk Chicken:
1.5 lbs (680 g) chicken thighs or drumsticks
3 cloves garlic, minced
1 small onion, chopped
2–3 Scotch bonnet or habanero peppers, seeded and chopped (adjust for heat)
1 tbsp fresh ginger, grated
2 tbsp soy sauce
1 tbsp olive oil
2 tsp allspice
1 tsp cinnamon
1 tsp thyme (dried or fresh)
1 tsp brown sugar
Salt and pepper, to taste
For the Pineapple Salsa:
1 cup fresh pineapple, diced
1/2 red bell pepper, diced
1/4 red onion, finely chopped
1 small jalapeño, seeded and finely chopped
1 tbsp lime juice
2 tbsp fresh cilantro, chopped
Salt, to taste
Instructions
Prepare the Jerk Marinade: In a blender or food processor, combine garlic, onion, Scotch bonnet peppers, ginger, soy sauce, olive oil, allspice, cinnamon, thyme, brown sugar, salt, and pepper. Blend until smooth.
Marinate the Chicken: Rub the marinade over chicken pieces. Cover and refrigerate for at least 1 hour, preferably 4–6 hours.
Make the Pineapple Salsa: In a bowl, combine pineapple, red bell pepper, red onion, jalapeño, lime juice, cilantro, and salt. Chill until ready to serve.
Cook the Chicken:
Grill: Preheat grill to medium-high. Grill chicken for 6–8 minutes per side, until cooked through and slightly charred.
Oven: Preheat oven to 400°F (200°C). Bake for 25–30 minutes until golden and fully cooked.
Serve: Plate the jerk chicken and top with pineapple salsa. Serve with rice, plantains, or salad.
Notes
Wear gloves when handling Scotch bonnet peppers to avoid skin irritation.
Marinating longer enhances flavor intensity.
Leftover salsa also pairs well with grilled fish or chips.
