Jerk Chicken With Grilled Pineapple Salsa Recipe

Name: Jerk Chicken With Grilled Pineapple Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups sliced green onions, divided; 3 tablespoons fresh lime juice, divided; 2 1/2 tablespoons olive oil, divided; 2 tablespoons dark brown sugar; 1 tablespoon fresh thyme leaves; 1 tablespoon lower-sodium soy sauce; 1 tablespoon minced peeled fresh ginger; 1 1/4 teaspoons ground allspice; 1/2 teaspoon freshly ground black pepper; 3 garlic cloves, crushed; 2 bay leaves, finely crumbled; 1 small habanero pepper, chopped; 4 (6-ounce) skinless, boneless chicken breast halves; 2 (1-inch) slices fresh pineapple; Cooking spray; 1/2 cup diced red bell pepper; 3/4 teaspoon kosher salt, divided

Servings: persons

1 1/3 cups sliced green onions, divided
3 tablespoons fresh lime juice, divided
2 1/2 tablespoons olive oil, divided
2 tablespoons dark brown sugar
1 tablespoon fresh thyme leaves
1 tablespoon lower-sodium soy sauce
1 tablespoon minced peeled fresh ginger
1 1/4 teaspoons ground allspice
1/2 teaspoon freshly ground black pepper
3 garlic cloves, crushed
2 bay leaves, finely crumbled
1 small habanero pepper, chopped
4 (6-ounce) skinless, boneless chicken breast halves
2 (1-inch) slices fresh pineapple
Cooking spray
1/2 cup diced red bell pepper
3/4 teaspoon kosher salt, divided

1
Place 1 cup sliced onions, 2 tablespoons lime juice, 2 tablespoons olive oil, sugar, and next 8 ingredients (through habanero pepper) in a mini food processor; process until almost smooth. Pour mixture into a large zip-top plastic bag. Add chicken to bag; seal bag. Marinate in refrigerator 1 hour, turning occasionally.
2
Preheat grill to medium-high heat.
3
Remove chicken from bag; discard marinade. Let chicken stand at room temperature 20 minutes.
4
Place pineapple on grill rack coated with cooking spray; grill pineapple 6 minutes, turning once. Cool 5 minutes. Chop pineapple; place in a medium bowl. Add remaining 1/3 cup onions, remaining 1 tablespoon lime juice, remaining 1 1/2 teaspoons oil, bell pepper, and 1/4 teaspoon salt; toss to combine.
5
Sprinkle chicken with remaining 1/2 teaspoon salt. Place chicken on grill rack; grill chicken 5 minutes on each side or until done. Remove chicken from grill; let stand 5 minutes. Cut chicken into slices. Serve with pineapple salsa.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/3 cups sliced green onions, divided, 3 tablespoons fresh lime juice, divided, 2 1/2 tablespoons olive oil, divided, 2 tablespoons dark brown sugar, and more.

Yes, Jerk Chicken With Grilled Pineapple Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Jerk Chicken With Grilled Pineapple Salsa

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