Caribbean Jerk Chicken with Pineapple Salsa Recipe: Sweet, Spicy & Irresistible

I made this Caribbean Jerk Chicken with Pineapple Salsa the other night, and I swear—it felt like a tropical getaway in my own kitchen. The spices hit the pan with a smoky sizzle while the pineapple salsa added the freshest, juiciest aroma.

I couldn’t wait to dig in. And when I did, the sweet heat combo blew me away. It’s now one of my favorite go-to meals when I want something that tastes like sunshine and spice on a plate.

Caribbean Jerk Chicken with Pineapple Salsa Recipe

Ingredients

Here’s everything I used to bring this vibrant, beachy dish to life—each one adds something special to the flavor!

For the Chicken Marinade:

2 boneless, skinless chicken breasts – pounded slightly for even cooking
2 tablespoons olive oil – helps the spices cling and keeps the chicken moist
2 tablespoons lime juice – adds bright citrusy tang
2 cloves garlic, minced – adds sharp, fresh flavor
1 tablespoon soy sauce – gives depth and umami
1 teaspoon onion powder – mild, sweet allium note
1/4 teaspoon ground nutmeg – adds a warm background spice
1/2 teaspoon ground allspice – essential for that true jerk flavor
1/2 teaspoon crushed red pepper flakes – brings the heat
1 teaspoon honey – balances the spice with just enough sweetness

For the Pineapple Salsa:

1 cup fresh diced pineapple – fresh is best for juicy, bright flavor
1/4 cup red onion, finely chopped – gives a sharp, crunchy contrast
2 tablespoons chopped fresh cilantro – adds herbal freshness
1 jalapeño, seeded and minced (optional) – for those who like it spicy
1 tablespoon lime juice – ties everything together
1 teaspoon honey – helps balance the acidity
A pinch of salt – to round out the flavors

For Serving (optional):

Steamed white or brown rice – to make it a complete meal

Note: Serves 2–3 people depending on portion size.

Variations

Want to mix things up a bit? Here are a few ideas I’ve tried—or plan to next time!

Go Vegan: Swap the chicken for firm tofu or grilled eggplant, and replace honey with agave syrup.
Less Heat: Skip the red pepper flakes and jalapeño if you’re spice-sensitive. Add a dash of smoked paprika instead.
Fruit Swap: Add diced mango, kiwi, or even peach to the salsa for a different fruity twist.
Grill-Free Option: You can cook the chicken in the oven or air fryer instead of grilling.

Cooking Time

Here’s how much time you’ll need for this flavor-packed dish:

Prep Time: 10 minutes
Cooking Time: 15 minutes
Marinating Time: 30 minutes
Total Time: 55 minutes

Equipment You’ll Need

Grab these kitchen tools before you start:

Mixing bowl – For making and holding the marinade
Knife and cutting board – For prepping the salsa and chicken
Tongs – Handy for flipping the chicken cleanly
Grill or nonstick skillet – To get that perfect sear and smoky flavor

How to Make Caribbean Jerk Chicken with Pineapple Salsa?

Let’s get cooking! These simple steps walk you through making the marinade, salsa, and perfectly cooked jerk chicken.

Marinate the Chicken

I started by lightly pounding the chicken breasts to an even thickness—this helps them cook evenly. Then, in a bowl, I mixed together olive oil, lime juice, garlic, soy sauce, and all the spices. I tossed in the chicken until it was well-coated, covered the bowl, and let it marinate in the fridge for at least 30 minutes. Trust me, the longer it sits, the better the flavor.

Make the Pineapple Salsa

While the chicken was marinating, I prepped the salsa. I combined diced pineapple, chopped red onion, jalapeño (because I love the kick), cilantro, lime juice, and honey in a small bowl. I gave it a gentle mix, then popped it in the fridge for a bit so the flavors could blend while I cooked the chicken.

Cook the Chicken

I heated my grill pan over medium heat until it was hot. Then I laid the marinated chicken on it and let it cook for about 6 to 8 minutes per side. I checked the internal temperature to make sure it hit 165°F before removing it. It smelled amazing, and the color was perfectly golden and slightly charred—just how I like it.

Assemble and Plate

When everything was ready, I spooned some hot, steamed rice onto a plate and placed the cooked jerk chicken right on top. Then I added a generous scoop of the pineapple salsa. A little sprinkle of fresh cilantro over the top made it look even more appetizing.

Serve and Enjoy

The final dish was juicy, sweet, spicy, and so refreshing. I served it with a chilled tropical drink and just sat back to enjoy the island vibes. It’s a meal that’s light yet satisfying, and perfect for summer evenings or anytime you need a mood lift.

Additional Tips for Making this Recipe Better

After making this dish a few times, here are some personal tricks I swear by:

Pound the Chicken: I always make sure the chicken is an even thickness. This keeps it juicy and prevents undercooked spots.
Fresh is Best: Use fresh pineapple instead of canned—it’s sweeter and more vibrant.
Taste the Salsa First: Before serving, I always taste the salsa and adjust the lime, honey, or salt if needed.
Let the Chicken Rest: Letting the chicken sit for 5 minutes after cooking makes a huge difference. It locks in the juices.
Double the Salsa: This stuff disappears fast, so I usually make a bit extra to serve on the side or with chips.

How to Serve Caribbean Jerk Chicken with Pineapple Salsa?

Presentation is everything—especially with a dish this colorful!

I like to serve it over a bed of white rice with the chicken sliced on top, then spoon over that vibrant salsa. Garnish with lime wedges, a sprinkle of extra cilantro, and maybe even a few thin jalapeño slices if you want to impress. For sides, think grilled corn, a tropical fruit salad, or a light cucumber slaw. Pair it with a cold mojito or pineapple iced tea, and you’re golden.

Nutritional Information

Here’s what you’re getting in each satisfying serving:

Calories: 356
Protein: 26g
Carbohydrates: 17g
Fat: 21g

Make Ahead and Storage

Want to prep this ahead or save leftovers? Here’s how:

Meal Prep: I usually marinate the chicken and prep the salsa the night before. I keep them in separate containers so they’re fresh and ready to go the next day.
Refrigeration: Leftover chicken and salsa can be refrigerated in airtight containers for up to 3 days. I store the salsa separately to keep it crisp.
Freezing: You can freeze the raw marinated chicken for up to 3 months. Just thaw it overnight in the fridge before cooking.
Reheating: Reheat the chicken gently in a skillet or microwave with a splash of water to keep it juicy.

Why You’ll Love This Recipe?

This dish brings bold flavors, bright colors, and easy prep to your dinner table. Here’s why it’s worth trying:

Tropical Flavor Explosion: The combo of spicy jerk chicken and sweet pineapple salsa is incredibly balanced and refreshing.
Quick and Simple: You don’t need hours in the kitchen to pull this off. It’s perfect for weeknights.
Healthy Yet Tasty: Lean protein and fresh fruits and herbs make this a clean, feel-good meal.
Easy to Customize: Make it as mild or spicy as you want, or swap in your favorite fruits and seasonings.
Perfect for Entertaining: The presentation is stunning, and the flavors impress every time.

Ash Tyrrell