Grilled Jerk Chicken with Pineapple-Cilantro Salsa

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Tender chicken marinated in a fiery-spiced jerk blend, paired with a vibrant pineapple and cilantro salsa for a refreshing tropical finish. This Caribbean recipe, ready in about 35 minutes, pairs chicken breast, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (about 1.5 lbs total) chicken breast
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup lime juice
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1/4 cup, finely diced pineapple
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped fresh cilantro
• 1 tbsp lime juice

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Instructions

1. Step 1: In a medium bowl, combine 1/4 cup all-purpose flour, 1 tsp ground allspice, 1 tsp ground cinnamon, 1/2 tsp cayenne pepper, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 cup lime juice, 2 tbsp brown sugar, and 1 tbsp soy sauce. Stir until smooth, then add the 4 chicken breasts, turning to coat evenly. Marinate in the refrigerator for at least 1 hour.
2. Step 2: Preheat a grill to medium-high heat. Lightly brush the grates with 2 tbsp olive oil. Remove chicken from marinade, letting excess drip off, and place on the grill. Cook for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C), basting occasionally with remaining marinade.
3. Step 3: In a small bowl, combine 1/4 cup finely diced pineapple, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, and 1 tbsp lime juice. Stir to mix and set aside.
4. Step 4: Let chicken rest for 5 minutes before slicing. Serve with pineapple-cilantro salsa on the side.