Slow-Simmered Caribbean Jerk Chicken with Pineapple Salsa

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

Chicken thighs marinated in a spicy Caribbean jerk rub then slow-simmered until tender, served with a fresh pineapple salsa to balance the heat. This caribbean-inspired chicken ready in about 85 minutes pairs bone-in chicken thighs, jerk seasoning blend, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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: 30 min Cook: 55 min Serves 6 Caribbean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rub 3 tbsp jerk seasoning blend evenly over 6 bone-in chicken thighs. Let sit at room temperature for 20 minutes to absorb flavors.
  2. Step 2: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat until shimmering.
  3. Step 3: Add 1 diced medium yellow onion and 4 minced garlic cloves, sautéing for 4 minutes until soft and fragrant.
  4. Step 4: Add the seasoned chicken thighs to the pot, browning each side for about 3 minutes until golden.
  5. Step 5: Pour in 1 cup canned diced tomatoes and 1 cup chicken broth, stirring to combine. Season with 1 tsp salt and 1/2 tsp black pepper.
  6. Step 6: Reduce heat to low, cover, and simmer gently for 45 minutes until the chicken is tender and cooked through.
  7. Step 7: Meanwhile, combine 1 cup diced fresh pineapple, 1/2 cup diced red bell pepper, 2 tbsp fresh lime juice, and 2 tbsp chopped fresh cilantro in a bowl to make the salsa.
  8. Step 8: Serve the slow-simmered jerk chicken topped with the fresh pineapple salsa for a perfect balance of spicy and sweet.

Frequently asked questions

How long does Slow-Simmered Caribbean Jerk Chicken with Pineapple Salsa take to make?

Total time is about 85 minutes (30 min prep + 55 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 Slow-Simmered 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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Slow-Simmered 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 Slow-Simmered Caribbean Jerk Chicken with Pineapple Salsa for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Simmered 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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