Description
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling or Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 portion (¼ of recipe)
- Calories: 380
- Sugar: 9g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
