Jerk Chicken with Grilled Pineapple Salsa

I used a serrano pepper instead of Habanero...I will use habanero the next time.  Was good, salsa was a nice compliment

 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.

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.

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/

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.

Delicious!!! Could not find a red habanero pepper so I subbed half of a green jalapeno pepper.

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.

I made it with boneless chicken thighs just because I find them easier to grill. Both the chicken and the salsa were fantastic.

Absolutely loved this recipe! The marinade is wonderful, and the salsa is fantastic.