Pan-Seared Caribbean Jerk Chicken with Pineapple Salsa

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

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.

Spicy pan-seared chicken infused with classic Caribbean jerk seasoning, served with a vibrant pineapple salsa that balances heat with sweetness. This Caribbean-inspired chicken recipe, ready in about 30 minutes, pairs chicken thighs, boneless and skinless, 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: 15 min Cook: 15 min Serves 4 Caribbean cuisine 320 cal/serving

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Ingredients

4 pieces (about 1.5 lbs) chicken thighs, boneless and skinless
2 tbsp jerk seasoning
2 tbsp olive oil
1 cup pineapple, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
2 tbsp fresh cilantro, chopped
2 tbsp lime juice
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Pat dry 4 chicken thighs and rub evenly with 2 tbsp jerk seasoning and 1 tsp salt, coating all sides. Let rest 10 minutes.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs and sear for 5-6 minutes per side until the exterior is dark golden and internal temperature reaches 165°F. Remove and rest.
Step 3: In a medium bowl, combine 1 cup diced 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 1/2 tsp black pepper and gently toss to combine.
Step 4: Serve the seared jerk chicken topped with the fresh pineapple salsa for a sweet and spicy contrast.