Jerk-Spiced Grilled Chicken with Tropical Pineapple Salsa

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

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.

A vibrant Caribbean-inspired grilled chicken marinated in jerk spices, paired with a fresh pineapple salsa bursting with tropical flavors. This Caribbean recipe, ready in about 52 minutes, pairs boneless skinless chicken thighs, 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: 40 min Cook: 12 min Serves 4 Caribbean cuisine 320 cal/serving

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Ingredients

1.5 lbs boneless skinless chicken thighs
2 tbsp jerk seasoning
2 tbsp olive oil
1 cup diced fresh pineapple
1/2 cup finely diced red bell pepper
1/4 cup finely diced 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 bowl, combine 1.5 lbs boneless skinless chicken thighs with 2 tbsp jerk seasoning and 2 tbsp olive oil. Massage the marinade into the chicken evenly and let it rest for at least 30 minutes to absorb the flavors.
Step 2: Meanwhile, prepare the salsa by mixing 1 cup diced fresh pineapple, 1/2 cup finely diced red bell pepper, 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Set aside to let the flavors meld.
Step 3: Preheat a grill or grill pan over medium-high heat (about 400°F). Grill the marinated chicken thighs for 5-6 minutes per side until cooked through and nicely charred at the edges.
Step 4: Remove chicken from the grill and let rest for 5 minutes before serving. Plate the grilled jerk chicken with a generous scoop of the pineapple salsa on top for a refreshing, spicy-sweet contrast.