Grilled Caribbean Jerk Chicken with Pineapple Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Spicy grilled chicken marinated in vibrant jerk seasoning paired with a fresh pineapple salsa bursting with tropical flavors. This caribbean-inspired caribbean ready in about 27 minutes pairs boneless skinless chicken thighs, jerk seasoning, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 15 min Cook: 12 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 3 tbsp jerk seasoning, 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 6 boneless skinless chicken thighs and toss to coat evenly. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
  2. Step 2: Preheat your grill to medium-high heat (about 400°F). Remove chicken thighs from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and the chicken has nice char marks.
  3. Step 3: While the chicken grills, prepare the pineapple salsa by mixing 1 cup diced fresh pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 1 small finely chopped scotch bonnet pepper (if using). Stir gently to combine.
  4. Step 4: Serve the grilled jerk chicken topped with generous spoonfuls of pineapple salsa for a refreshing contrast to the spicy meat.

Frequently asked questions

How long does Grilled Caribbean Jerk Chicken with Pineapple Salsa take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Caribbean Jerk Chicken with Pineapple Salsa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jerk seasoning from drying out.

Can I substitute ingredients in Grilled Caribbean Jerk Chicken with Pineapple Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Caribbean Jerk Chicken with Pineapple Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Caribbean Jerk Chicken with Pineapple Salsa?

Caribbean caribbean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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