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Jerk Chicken with Pineapple Salsa – Caribbean Recipes for Dinner

Alright, picture this: the spicy aroma of jerk spices dancing through your kitchen, mingling with the sweet, tropical brightness of fresh pineapple salsa. I promise, once you try this combo, you’ll be hooked! This recipe has that perfect balance of smoky heat and juicy sweetness that hits every craving spot. It’s one of those dishes I fell in love with after a few kitchen experiments, and now it’s a go-to for dinner parties or a cozy weeknight treat. Plus, it’s easier than you’d think—no need to be a grill master to nail that authentic jerk flavor. Let’s dive into making your taste buds do a little island dance!

Quick Facts

Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

For the Main Dish:

4 boneless, skinless chicken thighs
2 tbsp olive oil
1 tbsp allspice
1 tsp dried thyme
1 tsp ground cinnamon
1 tsp smoked paprika
1 tsp cayenne pepper (adjust for heat preference)
1 tsp garlic powder
1 tsp onion powder
1 tbsp brown sugar
Salt and black pepper to taste
Juice of 1 lime

For the Pineapple Salsa:

1 cup fresh pineapple, diced
½ red bell pepper, finely chopped
¼ cup red onion, finely chopped
1 jalapeño, seeded and minced (optional for heat)
2 tbsp fresh cilantro, chopped
Juice of 1 lime
Salt to taste

How I Make It

Step 1:

Start by mixing the allspice, thyme, cinnamon, smoked paprika, cayenne, garlic powder, onion powder, brown sugar, salt, and pepper in a small bowl. This spice blend is your jerk magic—make sure it’s well combined so every bite is bursting with flavor.

Step 2:

Pat the chicken thighs dry and rub them with olive oil and lime juice. Then, generously coat each piece with your jerk seasoning mix, pressing it in so it sticks well. Cover and marinate in the fridge for at least 30 minutes—if you have time, a few hours works even better!

Step 3:

While the chicken marinates, whisk together the pineapple, red bell pepper, red onion, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Set it aside to let those bright flavors meld while you cook the chicken.

Step 4:

Heat a large skillet or grill pan over medium-high heat. Once hot, add the chicken thighs and cook for about 6-7 minutes per side, or until they reach an internal temperature of 165°F and have a nice charred crust. Avoid flipping too often to get that beautiful caramelized surface.

Step 5:

Remove the chicken from the heat and let it rest for 5 minutes—this keeps it juicy and tender.

Step 6:

Serve your jerk chicken topped with a generous scoop of the fresh pineapple salsa. Get ready for a burst of spicy, sweet, smoky goodness in every bite!

Variations & Tips

If fresh pineapple isn’t available, you can use canned pineapple chunks—just drain them well.
For a milder jerk flavor, reduce the cayenne pepper or omit the jalapeño in the salsa.
Chicken breasts work well, but thighs stay juicier for this recipe.
Got time? Marinate the chicken overnight for deeper flavor.
If you don’t have a grill pan, a regular skillet or broiler works fine—just watch closely to prevent burning.

How I Like to Serve It

I love pairing this jerk chicken with fluffy white rice or coconut rice to soak up all those amazing juices. On summer nights, it’s perfect alongside a crisp green salad or grilled veggies. And if you’re in the mood for something extra festive, serve it with sweet fried plantains for that authentic island vibe.

Notes

Store leftovers in an airtight container for up to 3 days; reheat gently to keep chicken moist.
If you want to save time, use pre-made jerk seasoning, but mixing your own brings more flavor and freshness.

Closing: This recipe always works because it’s the perfect combo of bold spices and fresh, fruity salsa—trust me, once you try it, it’ll be a dinner staple!