Grilled Jerk-Spiced Caribbean Chicken with Pineapple Salsa

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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.

Tender grilled chicken breasts marinated in a spicy jerk seasoning, paired with a fresh and tangy pineapple salsa for a vibrant Caribbean flavor. This Caribbean recipe, ready in about 80 minutes, pairs chicken breasts, jerk seasoning, olive oil 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 65 min Cook: 15 min Serves 4 Caribbean cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) chicken breasts
2 tbsp jerk seasoning
2 tbsp olive oil
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 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a medium bowl, combine 2 tbsp jerk seasoning and 2 tbsp olive oil. Coat 4 chicken breasts evenly with the mixture, cover, and marinate in the refrigerator for at least 1 hour.
Step 2: Preheat grill to medium-high heat (about 400°F). Grill the chicken breasts for 6-7 minutes per side, or until internal temperature reaches 165°F and the surface is charred and fragrant.
Step 3: Meanwhile, in a separate bowl, mix 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 2 tbsp lime juice. Season with 1 tsp salt and 1/2 tsp black pepper, stirring gently until combined and vibrant.
Step 4: Serve the grilled jerk chicken topped with the pineapple salsa, enjoying the balance of spicy and sweet flavors.