Festival Classic Lunch – Grilled Caribbean Jerk Chicken with Pineapple Salsa
Find the best Festival Classic Lunch recipes with our Caribbean jerk chicken and pineapple salsa dish that brings the energy of a Caribbean festival to your table. Copycat recipe inspired by famous street food favorites.
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
- 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.
- 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.
- 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.
- 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!