Jamaican jerk chicken is known for its robust, spicy flavors infused with traditional Caribbean spices.
Pairing the chicken with a grilled pineapple salsa adds a refreshing sweetness that balances heat and zest.
This recipe guides you through marinating, grilling, and serving to get authentic flavor and perfect safety.
Why You’ll Love This Recipe
- The marinade blends aromatic ingredients like allspice, thyme, and Scotch bonnet-inspired heat for an authentic jerk flavor.
- Grilling adds smoky char, enhancing the chicken's richness while caramelizing the pineapple's natural sugars for a sweet contrast.
- Explicit cooking to 165°F ensures the chicken is safely cooked without drying out, offering juicy, tender results.
Jamaican Jerk Chicken with Grilled Pineapple Salsa
This Caribbean-inspired Jamaican jerk chicken combines a spicy, flavorful marinade with sweet and tangy grilled pineapple salsa, perfect for a vibrant meal.
- Prep time
- 20 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 4 boneless, skinless chicken thighs (about 1.5 lbs / 680 g)
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 2 teaspoons ground allspice
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- 2 garlic cloves, minced
- 1 small Scotch bonnet pepper, seeded and finely chopped (or substitute habanero)
- 1 teaspoon freshly grated ginger
- Salt and black pepper, to taste
- 1 ripe pineapple, peeled, cored, and cut into rings or chunks for grilling
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 small lime, juiced
- 1 tablespoon honey
Instructions
- Prepare the Jerk Marinade and Chicken In a bowl, whisk together soy sauce, apple cider vinegar, olive oil, brown sugar, allspice, thyme, smoked paprika, cinnamon, nutmeg, cayenne, garlic, Scotch bonnet pepper, ginger, salt, and black pepper. Coat the chicken thighs in the marinade, cover, and refrigerate for at least 2 hours or overnight for best flavor.
- Grill the Chicken and Pineapple Preheat grill to medium-high heat. Remove chicken from marinade, letting excess drip off. Grill chicken for 6-8 minutes per side until internal temperature reaches 165°F (74°C). In the last 5 minutes, grill pineapple rings/chunks until caramelized, about 2-3 minutes per side.
- Make the Pineapple Salsa Chop grilled pineapple into small pieces and combine with red onion, cilantro, lime juice, and honey in a bowl. Stir gently to combine.
- Serve Plate grilled jerk chicken topped with pineapple salsa. Serve immediately while warm.
Helpful Tips
- Use a meat thermometer to ensure chicken reaches 165°F (74°C) for safe consumption.
- Remove seeds from Scotch bonnet pepper for less heat if desired; wear gloves when handling hot peppers.
- If you don't have a grill, you can broil the chicken and pineapple indoors, watching carefully to avoid burning.
Storage and Make-Ahead
Store leftover cooked chicken and pineapple salsa separately in airtight containers in the refrigerator for up to 3 days.
Reheat cooked chicken to 165°F (74°C) before eating.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used but may cook faster and can dry out more easily. Monitor cooking time closely and aim for 165°F internal temperature.
How spicy is this recipe?
This recipe has moderate heat from the Scotch bonnet pepper. You can adjust spiciness by reducing or omitting the pepper or cayenne.
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