Photo: Hector Sanchez; Styling: Ginny Branch
Hands-on Time
37 Mins
Total Time
1 Hour 57 Mins
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.

How to Make It

Step 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.

Step 2

Preheat grill to medium-high heat.

Step 3

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

Step 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.

Step 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.

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Ratings & Reviews

meganhalv's Review

July 12, 2014
Absolutely loved this recipe! The marinade is wonderful, and the salsa is fantastic.


May 29, 2016
I used a serrano pepper instead of Habanero...I will use habanero the next time.  Was good, salsa was a nice compliment


November 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.

Great flavors

October 25, 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.

TheMomChef's Review

August 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:

sukeedog's Review

July 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.

Whygal's Review

July 23, 2014
Delicious!!! Could not find a red habanero pepper so I subbed half of a green jalapeno pepper.

BarbDodd's Review

July 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.

Cscotch's Review

July 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.