Street-Side Caribbean Jerk Chicken with Pineapple Salsa

Allergens

Soy, Gluten (if using gluten-containing soy sauce)

Ingredients

• 2 boneless, skinless chicken breasts
• 1/4 cup soy sauce
• 1/4 cup lime juice
• 2 tablespoons brown sugar
• 2 tablespoons jerk seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional)
• 1 ripe pineapple, diced
• 1/2 red onion, finely chopped
• 1 jalapeno, seeds removed and finely chopped
• Fresh cilantro, roughly chopped
• Salt and black pepper, to taste

Instructions

1. In a large bowl, combine the soy sauce, lime juice, brown sugar, jerk seasoning, garlic powder, onion powder, and cayenne pepper (if using). Mix well.
2. Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes or up to overnight.
3. In a separate bowl, combine the pineapple, red onion, jalapeno, cilantro, salt, and black pepper. Toss well to combine. Set aside.
4. Preheat your grill to medium high heat. Remove the chicken from the marinade, discarding any excess liquid. Grill the chicken for 5 7 minutes per side or until fully cooked and no longer pink inside. Let rest for a few minutes before slicing.
5. Serve the jerk chicken sliced, with the pineapple salsa on top, and enjoy the intoxicating aromas of the Caribbean!

Chef’s Insight

The marinade can be used as a delicious dipping sauce as well!

Notes

Adjust the spice level by adding more or less cayenne pepper to suit your taste.