Grilled to perfection, these delectable chicken breasts are then topped with a vibrant, sweet-and-spicy pineapple salsa. Although the dish is just somewhat hot, you can customize the amount of jalapeno to your preferences. Use your preferred seasoning brand, and just before serving, adjust the salt because some brands are saltier than others.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 (6 ounce) boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons Jamaican jerk seasoning
- 1 cup diced pineapple
- ¼ cup diced red bell pepper
- 1 small jalapeno pepper, seeded and minced
- 2 tablespoons minced red onion
- 2 tablespoons minced fresh cilantro
- 1 tablespoon lime juice
- ¼ teaspoon salt
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Pound chicken to a 1-inch thickness for even grilling. Brush oil over chicken and sprinkle Jamaican jerk seasoning evenly on both sides. Set aside.
- Combine pineapple, red pepper, jalapeno pepper, red onion, cilantro, lime juice, and salt in a small bowl for the salsa. Set aside.
- Place chicken on the hot grill and lower heat to medium. Grill until chicken is no longer pink in the center and juices run clear, 12 to 14 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate to rest for 5 minutes.
- Top chicken with salsa mixture and serve.
- I used chicken breasts that are 6 to 8 ounces.
Nutrition Facts
| Calories | 274 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 2 g |
| Protein | 36 g |
| Saturated Fat | 2 g |
| Sodium | 892 mg |
| Sugars | 11 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious!! Made it exactly as written. A light & refreshing dinner. Will make it again for sure.
For the first time, I followed all of the directions except I pan fried the chicken instead of grilled it and it turned out great! The whole family loved it. I am a spice wimp, and I could handle it. I served with black beans and quinoa.
recipe was great as is! no changes made.
This was delicious! Thank you. I did double the salsa and used more lime, jalapeño and cilantro than suggested. This has amazing flavor and everyone loved it. Pounding the chicken evenly really took the guess work out. Cheers all!
This is absolutely amazing! I made it last week and am about to make it again. When I brought some of the leftovers to work a coworker asked to try a bite before I had taken my first bite. I said yes, they grabbed a fork and got a good piece of the chicken along with the salsa. The moment it hit their tongue their eyes rolled to the back of their head while letting out a great big sigh of satisfaction. I truly thought I was going to have to catch them from falling backward!
Can’t really fault this, it was fresh and delicious exactly as written. I used Brazilian Bites, cheesy bread rolls, to go on the side. It was great!
Turned out great, I put a large jalapeño & a pinch of Lawry’s season salt. My wife loved it, & that’s what matters.
Excellent! Double the salsa, it’s that good, just added a little honey and Olive oil to blend. Keeper!
Wow this is super simple and super delicious. Definitely making again! I can’t handle spicy so the only modifications I made were to use homemade jerk seasoning with no cayenne and I omitted the jalapeño. This recipe is also 4 year old approved. Thanks!
Delicious! made it exactly by the recipe (except added some cayenne pepper because my jalapeno wasn’t very spicy) used Penzeys spices jerk seasoning for the chicken. chopped the chicken up after cooking and served it with hard taco shells with some lettuce and cheddar cheese. everyone loved it, even the picky eaters!