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.

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.

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.

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.

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.