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Caribbean Jerk Chicken with Pineapple Salsa

 

Caribbean Jerk Chicken with Pineapple Salsa                       serves 4

Caribbean Jerk Chicken and Pineapple Salsa is just the dish you need to transport you to somewhere tropical even if you can’t quite yet get there in real life. Starting with a sweet/spicy/tangy marinade and ending with a delicious, slightly spicy pineapple salsa, this dish is delish start to finish! 

You can marinade the chicken overnight if you wish.  You can also try substituting firm tofu for the chicken breasts and have a vegetarian meal.

Ingredients

4 boneless skinless chicken breasts - pounded to even ½” thickness (or other chicken parts)

steamed white rice for serving – optional

 


chicken marinade

⅓ cup olive oil

juice of 2 limes - 2-3 tablespoons

2 teaspoons minced garlic

2 tablespoons soy sauce

1 teaspoon onion powder

½ teaspoon nutmeg

3 teaspoons allspice

½ teaspoon crushed red pepper flakes

1 tablespoon honey

 

pineapple salsa

1 cup diced pineapple

½ onion - diced

handful cilantro - roughly chopped

1 jalapeno - diced, optional

juice of 1 lime

2 teaspoons honey

salt to taste

 

Instructions

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, combine all salsa ingredients in a bowl and toss to combine.

Optional: combine in a blender or food processor and give it a few pulses. Chill until ready to use.

 

Use tongs to transfer chicken to a preheated grill or skillet over medium heat on the stove. Discard marinade.  Cook chicken for 6-8 minutes on each side until cooked through.

 

Serve with rice.  Enjoy!

 

Note: You can use other chicken parts if you wish.  It may just take longer to cook.

From www.lecremedelacrumb.com

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