Grilled Jamaican Jerk Chicken Thighs with Pineapple Salsa

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs marinated in spicy Jamaican jerk seasoning served alongside a fresh pineapple salsa for a tropical flair. This Caribbean-inspired chicken recipe, ready in about 30 minutes, pairs bone-in chicken thighs, Jamaican jerk seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 6 Caribbean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 6 bone-in chicken thighs with 3 tbsp Jamaican jerk seasoning and 2 tbsp olive oil. Toss to coat thoroughly, then cover and marinate in the refrigerator for at least 2 hours or overnight for best flavor.
  2. Step 2: 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, 2 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Refrigerate until serving.
  3. Step 3: Preheat grill to medium-high heat (about 400°F). Grill the marinated chicken thighs for 6-7 minutes per side until the internal temperature reaches 165°F and skin is nicely charred.
  4. Step 4: Remove chicken from grill and let rest for 5 minutes before serving with the chilled pineapple salsa spooned over the top.

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