Rating: 4.5 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Cheryl Slocum
Recipe by Cooking Light August 2014

Gallery

Credit: Hector Sanchez; Styling: Ginny Branch

Recipe Summary

hands-on:
37 mins
total:
1 hr 57 mins
Yield:
Serves 4 (serving size: 1 breast half and about 1/4 cup salsa)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Preheat grill to medium-high heat.

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

  • 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.

  • 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.

Nutrition Facts

268 calories; fat 8.1g; saturated fat 1.5g; mono fat 3.8g; poly fat 1.1g; protein 37g; carbohydrates 11g; fiber 2g; cholesterol 109mg; iron 1mg; sodium 595mg; calcium 33mg.
Advertisement