Jerk Chicken with Grilled Pineapple 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.
Recipe by Cooking Light August 2014
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05/28/2016
I used a serrano pepper instead of Habanero...I will use habanero the next time. Was good, salsa was a nice compliment
11/03/2015
personally, the recipe was pretty average. it didn't taste bad, but it wasn't like a true jerk and it just felt like it was lacking flavors and complexity. the salsa paired nicely though.
10/24/2015
I marinated the chicken over 5 hours and grilled the chicken on our Traeger. It made for tender, juicy chicken. The salsa was a nice side. I was nervous about the habanero so substituted a jalapeno but it wasn't hot enough. I'll have to look for a pepper in between the 2 on the Scoville scale. Maybe a serrano. I served this with sweet potato fries.
08/19/2014
This is a fantastic meal. Even our eight year-old devoured her serving. It was spicy, but not overly so and the salsa did a good job of calming the heat. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/jerk-chicken-grilled-pineapple-salsa/
07/24/2014
We enjoyed this, but as far as the marinade goes we still prefer Cooking Light's "Jerk-Style Chicken" recipe from May 2004. The pineapple salsa is great, and like another reviewer we made extra to eat with spicy tortilla chips. YUM.
07/23/2014
Delicious!!! Could not find a red habanero pepper so I subbed half of a green jalapeno pepper.
07/20/2014
Loved the heat of this recipe and the sweetness of the salsa. The combination was very good.We doubled the salsa and had some the next day with tortilla chips at lunch.
07/14/2014
I made it with boneless chicken thighs just because I find them easier to grill. Both the chicken and the salsa were fantastic.
07/12/2014
Absolutely loved this recipe! The marinade is wonderful, and the salsa is fantastic.
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