Slow-Cooked Caribbean Jerk Chicken with Pineapple Salsa

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender slow-cooked chicken infused with spicy jerk seasoning, paired with a fresh and tangy pineapple salsa. This Caribbean-inspired Father’s Day recipe, ready in about 400 minutes, pairs 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 380 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.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp jerk seasoning
• 1 tbsp olive oil
• 1 cup diced 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

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Instructions

1. Step 1: Rub 4 bone-in, skin-on chicken thighs evenly with 2 tbsp jerk seasoning and 1 tbsp olive oil. Let marinate for at least 30 minutes at room temperature.
2. Step 2: Place the chicken thighs in a slow cooker and cook on low for 6 hours until the meat is tender and falling off the bone.
3. Step 3: Meanwhile, prepare the pineapple salsa by combining 1 cup diced pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, and 1/2 tsp salt in a bowl. Mix well and refrigerate.
4. Step 4: When the chicken is done, remove from the slow cooker and serve topped with the chilled pineapple salsa for a bright, fresh contrast to the spicy chicken.