Festival Classic Lunch – Grilled Caribbean Jerk Chicken with Pineapple Salsa

Allergens

None

Ingredients

• 2 large chicken breasts, boneless and skinless
• 1/4 cup jerk seasoning (store bought or homemade)
• 2 tablespoons oil
• 1 pineapple, peeled and chopped
• 1 red onion, diced
• 1 jalapeno, seeded and finely chopped
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the jerk seasoning with oil to form a paste. Rub the chicken breasts evenly with this mixture, making sure to coat all sides. Cover and refrigerate for at least 2 hours or up to overnight.
2. Preheat your grill to medium high heat. Grill the marinated chicken for about 6 minutes per side or until fully cooked. Remove from the grill and let it rest for a few minutes before slicing.
3. In a separate bowl, combine pineapple, onion, jalapeno, cilantro, lime juice, salt, and pepper. Mix well and let sit for 15 20 minutes to allow flavors to meld.
4. Slice the rested chicken and serve with the freshly prepared pineapple salsa on top.

Chef’s Insight

The key to a great jerk chicken is the marination time, so don't rush it! Give it at least 2 hours for maximum flavor.

Notes

This recipe is a perfect copycat of the famous Caribbean jerk chicken found at many street-food stalls and festivals. Enjoy!