Jerk-Spiced Grilled Chicken 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.

Tender grilled chicken marinated in bold jerk spices, topped with a fresh and tangy pineapple salsa that balances heat with sweetness. This Caribbean recipe, ready in about 52 minutes, pairs boneless skinless chicken thighs, olive oil, jerk seasoning 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: 40 min Cook: 12 min Serves 4 Caribbean cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a bowl, mix 2 tbsp olive oil, 2 tbsp jerk seasoning, 3 minced garlic cloves, 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken thighs and coat evenly. Marinate for at least 30 minutes or up to 4 hours in the fridge.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Grill the chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F and the surface is nicely charred.
  3. Step 3: While chicken grills, combine 1 cup diced pineapple chunks, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, and 1 minced jalapeño in a bowl. Toss gently and set aside to let flavors meld.
  4. Step 4: Remove chicken from grill and let rest for 5 minutes. Serve topped with generous spoonfuls of pineapple salsa for a refreshing finish.

Related recipes