Jamaican Jerk Chicken Breast With Pineapple Salsa – Bold, Bright, and Easy

Skip the same-old chicken routine and bring some island flavor to your table. This Jamaican jerk chicken breast hits all the right notes: spicy, smoky, and a little sweet. Paired with a fresh pineapple salsa, it’s a simple meal that tastes like a mini vacation.

You don’t need special equipment or hard-to-find ingredients, just a few spices and fresh produce. The result is juicy chicken, vibrant salsa, and a plate that disappears fast.

Jamaican Jerk Chicken Breast With Pineapple Salsa - Bold, Bright, and Easy

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• For the Jerk Chicken:
• 2 large boneless, skinless chicken breasts (about 1.5 pounds total)
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon brown sugar
• 1 teaspoon ground allspice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 to 1 teaspoon cayenne pepper (to taste)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Optional: 1 small Scotch bonnet or habanero, minced (for extra heat)
• For the Pineapple Salsa:
• 2 cups fresh pineapple, finely diced
• 1/3 cup red onion, finely diced
• 1 jalapeño, seeded and minced (or serrano for more heat)
• 1/2 cup fresh cilantro, chopped
• 1 lime, zested and juiced
• 1/4 teaspoon kosher salt
• To Serve (Optional):
• Cooked rice or coconut rice
• Lime wedges
• Grilled or sautéed vegetables

Instructions

 

• Butterfly the chicken breasts. Place each breast on a cutting board. Hold a knife parallel to the board and slice through the thickest part to open it like a book. This helps the chicken cook evenly and stay juicy.
• Make the jerk marinade. In a bowl, mix olive oil, lime juice, brown sugar, allspice, garlic powder, onion powder, thyme, smoked paprika, cinnamon, nutmeg, cayenne, salt, and pepper. If using Scotch bonnet or habanero, stir it in now.
• Marinate the chicken. Add the chicken to a zip-top bag or shallow dish and coat with the marinade. Refrigerate for at least 30 minutes and up to 6 hours. Longer isn’t better here; acids can toughen the meat.
• Make the pineapple salsa. Combine pineapple, red onion, jalapeño, cilantro, lime zest, lime juice, and salt. Stir gently and taste. Add a little more lime or salt if needed. Chill while the chicken cooks.
• Choose your cooking method. You can grill, pan-sear, or roast: Grill: Preheat to medium-high and oil the grates. Grill 4–6 minutes per side, until the internal temperature hits 165°F.
• Pan-sear: Heat 1 tablespoon oil in a skillet over medium-high. Cook 4–6 minutes per side. Lower heat if spices begin to burn.
• Oven: Preheat to 425°F. Place chicken on a lined sheet pan and roast 12–16 minutes, turning once, until cooked through.
• Rest the chicken. Transfer to a plate and let it rest 5 minutes. This keeps the juices inside.
• Serve. Slice the chicken against the grain. Top with a generous spoonful of pineapple salsa. Add rice, veggies, and lime wedges if you like.

Why This Recipe Works

This recipe balances heat, sweetness, and acidity in a way that keeps every bite interesting. The jerk marinade uses warm spices, citrus, and a touch of heat to flavor the chicken all the way through.

The pineapple salsa cools things down with juicy sweetness and bright lime. Using chicken breasts keeps it lean and quick to cook, while a short marinade window ensures big flavor without a long wait.

Ingredients

• For the Jerk Chicken:
• 2 large boneless, skinless chicken breasts (about 1.5 pounds total)
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon brown sugar
• 1 teaspoon ground allspice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 to 1 teaspoon cayenne pepper (to taste)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Optional: 1 small Scotch bonnet or habanero, minced (for extra heat)
• For the Pineapple Salsa:
• 2 cups fresh pineapple, finely diced
• 1/3 cup red onion, finely diced
• 1 jalapeño, seeded and minced (or serrano for more heat)
• 1/2 cup fresh cilantro, chopped
• 1 lime, zested and juiced
• 1/4 teaspoon kosher salt
• To Serve (Optional):
• Cooked rice or coconut rice
• Lime wedges
• Grilled or sautéed vegetables

Step-by-Step Instructions

1. Butterfly the chicken breasts. Place each breast on a cutting board. Hold a knife parallel to the board and slice through the thickest part to open it like a book.

   This helps the chicken cook evenly and stay juicy.

2. Make the jerk marinade. In a bowl, mix olive oil, lime juice, brown sugar, allspice, garlic powder, onion powder, thyme, smoked paprika, cinnamon, nutmeg, cayenne, salt, and pepper. If using Scotch bonnet or habanero, stir it in now.
3. Marinate the chicken. Add the chicken to a zip-top bag or shallow dish and coat with the marinade. Refrigerate for at least 30 minutes and up to 6 hours.

   Longer isn’t better here; acids can toughen the meat.

4. Make the pineapple salsa. Combine pineapple, red onion, jalapeño, cilantro, lime zest, lime juice, and salt. Stir gently and taste. Add a little more lime or salt if needed.

   Chill while the chicken cooks.

5. Choose your cooking method. You can grill, pan-sear, or roast:
   • Grill: Preheat to medium-high and oil the grates. Grill 4–6 minutes per side, until the internal temperature hits 165°F.
   • Pan-sear: Heat 1 tablespoon oil in a skillet over medium-high. Cook 4–6 minutes per side.

     Lower heat if spices begin to burn.

   • Oven: Preheat to 425°F. Place chicken on a lined sheet pan and roast 12–16 minutes, turning once, until cooked through.
6. Rest the chicken. Transfer to a plate and let it rest 5 minutes. This keeps the juices inside.
7. Serve. Slice the chicken against the grain.

   Top with a generous spoonful of pineapple salsa. Add rice, veggies, and lime wedges if you like.

Keeping It Fresh

Store leftovers in airtight containers. Keep chicken and salsa separate to avoid sogginess.

The chicken lasts up to 4 days in the fridge; the salsa is best within 2 days.

Reheat gently in a skillet over low heat with a splash of water or broth, or microwave in short bursts to avoid drying. If freezing, freeze the cooked chicken without the salsa for up to 2 months. Thaw overnight in the fridge and reheat as above.

Why This is Good for You

Lean protein from chicken breast supports muscle and keeps you full.

The spice blend brings antioxidants without extra calories. Pineapple and lime add vitamin C, while cilantro and onion bring phytonutrients and fiber. It’s a flavorful, lower-fat meal that doesn’t feel like a compromise.

What Not to Do

• Don’t skip the sugar. A little brown sugar helps caramelize and balances the heat and spice.
• Don’t over-marinate. Acid can make the chicken mealy.

  Stick to 30 minutes to 6 hours.

• Don’t cook on blazing heat the whole time. Too hot and the spices burn before the chicken cooks through. Aim for steady medium-high.
• Don’t cut right away. Resting keeps the meat juicy.
• Don’t use canned pineapple for salsa if you can avoid it. Fresh gives the best texture and brightness.

Recipe Variations

• Spice level swap: Use jalapeño for mild heat, habanero for bold heat. Remove seeds and membranes to tone it down.
• Herb twist: Add fresh mint to the salsa for a cooling note.
• Coconut finish: Brush the chicken with a teaspoon of coconut oil in the last minute for a glossy, tropical touch.
• Citrus switch: Use orange juice in the marinade instead of lime for a rounder, sweeter flavor.
• Protein swap: Try boneless, skinless thighs (juicier) or shrimp (marinate 10–15 minutes and cook 2–3 minutes per side).
• Grain bowl style: Serve over coconut rice, quinoa, or cauliflower rice with extra lime.

FAQ

How spicy is this jerk chicken?

It’s medium by default, with cayenne providing heat.

If you’re heat-sensitive, cut the cayenne in half and skip the Scotch bonnet. If you love spice, add the minced hot pepper and keep the seeds in.

Can I use store-bought jerk seasoning?

Yes. Use 1–1.5 tablespoons of a good-quality jerk blend plus lime juice and olive oil.

Taste and add a pinch of brown sugar if the mix is very salty or smoky.

What if I don’t have fresh pineapple?

Use the freshest canned pineapple you can find, drained very well and patted dry. The flavor won’t be as bright, but it works in a pinch. Add extra lime zest to lift it.

How do I know the chicken is done?

Use an instant-read thermometer.

The thickest part should reach 165°F. If you don’t have one, cut into the center; the juices should run clear and the meat should be opaque.

Can I meal-prep this?

Absolutely. Cook the chicken, slice, and store in portions.

Keep the salsa separate and add right before eating. It reheats well and stays flavorful for several days.

What should I serve with it?

Coconut rice, black beans, grilled corn, sautéed greens, or a simple cabbage slaw pair nicely. Lime wedges on the side brighten everything.

Wrapping Up

Jamaican jerk chicken breast with pineapple salsa is bold, quick, and fresh.

The spices bring warmth, the salsa brings brightness, and together they turn a simple dinner into something special. Keep the steps simple, don’t rush the rest, and adjust the heat to your taste. This one’s easy enough for a weeknight and impressive enough for guests.

Enjoy every juicy, zesty bite.