One-Pan Caribbean Jerk Chicken with Pineapple Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs marinated in spicy jerk seasoning, pan-seared and served with a refreshing pineapple salsa that balances heat with sweetness. This caribbean-inspired chicken 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.

★ 4.4 (13 ratings) Prep: 40 min Cook: 12 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, toss 6 boneless skinless chicken thighs with 2 tbsp jerk seasoning and 1 tbsp olive oil until evenly coated; marinate for at least 30 minutes at room temperature.
  2. Step 2: Meanwhile, combine 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, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl; set aside to allow flavors to meld.
  3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering; add the marinated chicken thighs and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, turning once.
  4. Step 4: Remove chicken from the skillet and let rest for 5 minutes; serve topped with the pineapple salsa, spooning it generously over each piece.

Frequently asked questions

How long does One-Pan Caribbean Jerk Chicken with Pineapple Salsa take to make?

Total time is about 52 minutes (40 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pan Caribbean Jerk Chicken with Pineapple Salsa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jerk seasoning from drying out.

Can I substitute ingredients in One-Pan Caribbean Jerk Chicken with Pineapple 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 One-Pan Caribbean Jerk Chicken with Pineapple 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 One-Pan Caribbean Jerk Chicken with Pineapple Salsa?

Caribbean chicken 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.

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