🍗 Caribbean Jerk Chicken with Pineapple Salsa

Bring bold island flavor to your table with this juicy jerk chicken topped with a fresh pineapple salsa. It’s smoky, sweet, spicy, and full of bright tropical flavor in every bite. Perfect for grilling season, easy dinners, or whenever you want something vibrant and exciting.

✅ Ingredients

For the jerk chicken

1 lb boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
2 tablespoons soy sauce
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 to 2 teaspoons allspice
1 teaspoon cinnamon
1 to 2 teaspoons chili flakes or finely chopped Scotch bonnet pepper
Juice of 1 lime
Salt, to taste
Black pepper, to taste

For the pineapple salsa

1 cup fresh pineapple, diced
1/2 red bell pepper, diced
1/4 red onion, finely diced
1 small jalapeño, deseeded and chopped, optional
2 tablespoons fresh cilantro, chopped
Juice of 1 lime
Salt, to taste
Black pepper, to taste

👩‍🍳 Instructions

1. Make the marinade
In a medium bowl, whisk together the olive oil, soy sauce, garlic, ginger, allspice, cinnamon, chili flakes, lime juice, salt, and black pepper.

2. Marinate the chicken
Add the chicken to the marinade and coat it well on all sides. Cover and refrigerate for at least 1 hour to let the flavors soak in.

3. Preheat the grill
Heat your grill to medium-high heat and lightly oil the grates to help prevent sticking.

4. Grill the chicken
Place the chicken on the hot grill and cook for about 6–8 minutes per side, depending on thickness, until fully cooked and nicely charred on the outside.

5. Make the salsa
While the chicken cooks, combine the diced pineapple, red bell pepper, red onion, jalapeño if using, cilantro, lime juice, salt, and black pepper in a bowl. Toss gently to combine.

6. Serve
Transfer the grilled chicken to a serving plate and spoon the pineapple salsa over the top. Serve right away.