Jerk Chicken and Pineapple Salsa

Jerk Chicken and Pineapple Salsa


  • 4 boneless skinless chicken breasts pounded to even 1/2 inch thickness – see note
  • steamed white rice for serving optional

chicken marinade

  • 2 tbs olive oil
  • juice of 2 limes 2-3 tablespoons
  • 2 cloves minced garlic
  • 2 tablespoons soy sauce
  • 1/2 teaspoon nutmeg
  • 3 teaspoons allspice
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tsp chipotle chili pepper

pineapple salsa

  • 1 cup pineapple grilled and then diced
  • 1 red pepper, diced
  • 1/2 red onion, diced
  • large handful cilantro, roughly chopped
  • 1 jalapeno, diced optional
  • 1 1/2 avocado, grilled and diced
  • juice and zest of 1 lime
  • 2 teaspoons honey
  • salt to taste


  • In a medium bowl stir together all marinade ingredients. Add the chicken, toss to coat. Cover and chill for 30 minutes.
  • While the chicken is marinating, grill the avocado and pineapple. I like to half the avocado and drizzle the flesh with a little honey and salt to help it caramelize. The avocado is then placed flesh side down on the grill for 2-3 mins. The pineapple takes 2-3 mins per side.
  • Dice the avocado and pineapple once grilled and combine all salsa ingredients in a bowl and toss to combine. Chill until ready to use.
  • Use tongs to transfer chicken to a preheated grill or skillet over medium heat and cook for 6-8 minutes on each side until cooked through.
  • Serve chicken with pineapple salsa.

Serves 4

16 fat 17 carb 28 protein

I serve with white rice to add carbs! Enjoy!

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