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Jerk Chicken with Grilled Pineapple Salsa

Photo: Hector Sanchez; Styling: Ginny Branch
Hands-on time 37 mins
Total time 1 hr, 57 mins
Yield Serves 4 (serving size: 1 breast half and about 1/4 cup salsa)
Traditional jerk recipes have you marinate the meat for a day or more. This dish lends huge flavor to the chicken with just an hour-long marinade.

Ingredients

  • 1 1/3 cups sliced green onions, divided
  • 3 tablespoons fresh lime juice, divided
  • 2 1/2 tablespoons olive oil, divided
  • 2 tablespoons dark brown sugar
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon lower-sodium soy sauce
  • 1 tablespoon minced peeled fresh ginger
  • 1 1/4 teaspoons ground allspice
  • 1/2 teaspoon freshly ground black pepper
  • 3 garlic cloves, crushed
  • 2 bay leaves, finely crumbled
  • 1 small habanero pepper, chopped
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 (1-inch) slices fresh pineapple
  • Cooking spray
  • 1/2 cup diced red bell pepper
  • 3/4 teaspoon kosher salt, divided

Nutrition Information

  • calories 268
  • fat 8.1 g
  • satfat 1.5 g
  • monofat 3.8 g
  • polyfat 1.1 g
  • protein 37 g
  • carbohydrate 11 g
  • fiber 2 g
  • cholesterol 109 mg
  • iron 1 mg
  • sodium 595 mg
  • calcium 33 mg

How to Make It

  1. Place 1 cup sliced onions, 2 tablespoons lime juice, 2 tablespoons olive oil, sugar, and next 8 ingredients (through habanero pepper) in a mini food processor; process until almost smooth. Pour mixture into a large zip-top plastic bag. Add chicken to bag; seal bag. Marinate in refrigerator 1 hour, turning occasionally.

  2. Preheat grill to medium-high heat.

  3. Remove chicken from bag; discard marinade. Let chicken stand at room temperature 20 minutes.

  4. Place pineapple on grill rack coated with cooking spray; grill pineapple 6 minutes, turning once. Cool 5 minutes. Chop pineapple; place in a medium bowl. Add remaining 1/3 cup onions, remaining 1 tablespoon lime juice, remaining 1 1/2 teaspoons oil, bell pepper, and 1/4 teaspoon salt; toss to combine.

  5. Sprinkle chicken with remaining 1/2 teaspoon salt. Place chicken on grill rack; grill chicken 5 minutes on each side or until done. Remove chicken from grill; let stand 5 minutes. Cut chicken into slices. Serve with pineapple salsa.