Grilled Jerk Chicken with Pineapple-Cilantro Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken marinated in a fiery-spiced jerk blend, paired with a vibrant pineapple and cilantro salsa for a refreshing tropical finish. This caribbean-inspired caribbean ready in about 35 minutes blends (about 1.5 lbs total) chicken breast, all-purpose flour, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

★ 4.2 (9 ratings) Prep: 20 min Cook: 15 min Serves 4 Caribbean cuisine 450 cal/serving
Plan a meal with the AI → Order on Instacart →

Ingredients

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.

Frequently asked questions

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

Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

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

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Jerk Chicken with Pineapple-Cilantro 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 Jerk Chicken with Pineapple-Cilantro 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 Jerk Chicken with Pineapple-Cilantro 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.

What others are saying

Related recipes

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →