This recipe for Easy Jerk Chicken with Grilled Pineapple Salsa is simple, healthy, delicious, and fast. Made in less than 30 minutes for a fast weekday or weekend dinner. Homemade dry seasoning mix recipe is included!
I love everything about Jamaica. I love it's soft sand beaches, crystal clear aqua blue water, wonderfully happy people (with their laid-back attitude) and it's delectable cuisine.
J and I had our wedding there and we stayed after for two glorious weeks sunning, swimming, snorkeling, hiking and eating a lot of jerk.
Like, a lot of jerk. Every single day we ate jerk pork and chicken. No kidding.
Sometimes we even ate two times a day (lunch and an another mid-afternoon meal) at the resort's "jerk shack".
It was a little ridiculous how much of it we consumed and we were seriously addicted by the time we left the island.
A flavorful grilled chicken breast recipe
Once home, I was all about perfecting a traditional jerk recipe...but this post isn't about that recipe.
This post is about an easy jerk recipe, one that uses a homemade dry seasoning mix instead of the traditional wet marinade.
This mix is great to make up ahead of time and store in the pantry for when it's time for some quick jerk.
There isn't any sugar in my recipe, because I like to keep it more on the spicy side.
If sweet is your thing, please feel free to add a little brown sugar to the mix (about ½ tsp).
Add pineapple salsa to balance out the heat
Not only does this pineapple salsa pack a punch of flavor, it's also healthy and pretty versatile.
It can be served over anything, like grilled pork, shrimp, fish, and veggies.
The next day, I ate it with some raw tuna and it was fantastic!
Try substituting it for the traditional tomato based Mexican salsa for something different in chips and dip.
Bet it would be great combined with black beans for a yummy side too!
Make this Easy Jerk Chicken with Grilled Pineapple Salsa next time you need an easy, healthy, and quick lunch or dinner on the table.
Recipe
Easy Jerk Chicken with Grilled Pineapple Salsa
Ingredients
- 4 boneless chicken breasts, pounded to an even thickness
FOR JERK SEASONING MIX:
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoon dried thyme
- 1 teaspoon ground allspice
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon crushed hot pepper flakes
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cinnamon
- ⅛ teaspoon freshly ground nutmeg
FOR THE PINEAPPLE SALSA:
- 5 fresh pineapple rings, 1 inch thick
- 2 large fresh jalapeños, cut in half and seeds removed
- ¼ cup fresh cilantro, chopped
- juice from ½ of a fresh lime
- salt to taste
- olive oil to brush chicken before grilling
- ¼ cup dry jerk seasoning
Instructions
- In a small bowl, combine all ingredients for the dry jerk seasoning and mix well. Place the chicken breasts in a shallow dish and rub them thoroughly with the jerk seasoning, cover and let sit in refrigerator for at least 2 hours.
FOR THE PINEAPPLE SALSA:
- Grill the fresh pineapple rings and jalapeño halves for 2-3 minutes each side, or until tender.
- Chop grilled pineapple and jalapeños into small pieces and place in a medium bowl. Add the chopped cilantro and lime juice, stir well. Add salt to taste, if desired. Set aside.
- Remove chicken breasts from the refrigerator and brush lightly with olive oil on both sides. Grill chicken 5-7 minutes on each side, or until inside of the chicken registers 165F degrees.
- Cut each chicken breasts into slices, top generously with the pineapple salsa, and serve immediately.
Recipe Notes & Tips:
- See the recipe here to make a larger amount of homemade dry jerk seasoning (about ½ cup).
Ben Maclain@havocinthekitchen
That's so awesome, Karrie! To be honest, I've tried jerk chicken only this year, and I've loved this simple but delish and flavorful dish! I've been thinking about making it on my own just recently, and I've even seen a jar of marinade/sause in the store. But you know, it's always better to make it from scratch, right? So, that might be a good sign to have found this lovely recipe on here. Good job!
Karrie@tastyeverafter
Thanks Ben and I agree it is better to make the jerk seasoning/marinade from scratch. However, I have used the marinade in the jar that is made in Jamaica and it's really good plus a great time saver. Let me know how you like this dry seasoning mix if you try it.
Dante
Allow me please to try this. This will pair well with my red or white "still".
My hat's off.
Karrie@tastyeverafter
Thank you so much Dante. Hope you do try it
GiGi Eats
This chicken is NO jerk at all, if anything, it is nicest EVER - Mmmm!
Karrie@tastyeverafter
Haha! You are too funny! Thanks GiGi
Beeta @ Mon Petit Four
This looks so yummy, Karrie! I'm so excited you shared this recipe. I went to Ocho Rios several years ago and stayed at the RIU resort...it was an all-inclusive resort and, like you, I felt like I had jerk chicken between meals, as my meal, as a snack, and just an overall overload of jerk chicken during my entire stay. It was so convenient to grab a plate of it from the beach shack and the fact that its absolutely DELICIOUS contributed towards all the jerk chicken I ate! I can't wait to try this recipe, thank you!!
Karrie@tastyeverafter
Thank you Beeta. We stayed in Ocho Rios too (but at the San Souci resort). It was one of the best and most relaxing vacations I've ever had yet. Let me know how you like the recipe if you try it out.
Rachelle @ Beer Girl Cooks
We didn't get married in Jamaica, but we honeymooned there. This jerk chicken looks so easy and delicious! I'm loving the grilled pineapple salsa. Cheyanne is one of my faves too. If y'all are going to Jamaica can I come? I ree mon!
Karrie@tastyeverafter
Thanks Rachelle. Yes, let's all plan a trip to Jamaica (omg, how much fun would that be?). Our own little foodie convention
Cheyanne @ No Spoon Necessary
For realz!? The similarities between you and I never cease to stop! J (mine, not yours) and I were supposed to get married in Jamaica... well we still plan on having our wedding there, since we never had an official one (does a box store count?). I love this chicken (almost as much as I love you... close call), I tot's love that you used a dry rub instead of a wet one. To me, it is much easier and quicker to work with, without compromising flavor - this is a total win in my book! Thanks for the little shout out by the way, but I have a feeling you would have made this delicious salsa without my inspiration! Cheers, my sweetness. Now lets plan a vacay to Jamaica... shall we???
Karrie@tastyeverafter
That's so weird that you were supposed to get married in Jamaica!! I swear we are long lost sisters! We need to plan a trip to the island and bring Beer Girl Rachelle with us