This Easy Jerk Chicken Recipe With Pineapple combines sweet and bold Caribbean flavors in a grilled dish that’s vibrantly delicious!
One of the first meals my wife ever made me was jerk chicken. I was smitten by this stuff. I count myself a lucky man to have found someone who could serve such a delicious meal. These days, I actually cook more than she does, but every once in a while, I’ll humbly ask for her to make the recipe, for nostalgia’s sake. And you know what? It tastes just as good as it did way back then. This easy jerk chicken recipe with pineapple is an homage to the meal that stole my heart (and taste buds), and I think you’re going to like it!
Jerk chicken is arguably the heart and soul of Caribbean cuisine. It’s known for its bold spices and smoky flavor. Traditional jerk chicken involves harder-to-find ingredients like Scotch bonnet peppers and fresh pimento. And if you want to be even more authentic, you’d grill the chicken over pimento wood. Don’t worry—this recipe simplifies the process, combining a homemade marinade with chunks of pineapple.
While this simpler take may not be truly authentic, I’d say it comes close to the real deal. The marinade, spiked with habanero pepper and spices like cinnamon and allspice, coats the chicken with loads of flavor. Meanwhile, the pineapple caramelizes beautifully on the grill, adding a natural sweetness that pairs perfectly with the smoky heat. So, when I can, I prefer the grill, though I’ve also made this dish in my skillet. Either way, it’s sure to impress, whether you’re serving it as a main course or a party appetizer.
Is Jerk Chicken With Pineapple Healthy?
This recipe uses lean chicken breast, keeping it low in fat while providing plenty of protein. The homemade marinade relies on fresh ingredients and spices without going wild on the salt. If you’re following a low-carb diet, enjoy the chicken, skip the pineapple, and serve with a salad or cauliflower rice.
Why Use Habanero Peppers?
Habanero peppers definitely bring the heat to this recipe. However, did you know that they also have fruity undertones? It’s subtle, but that spicy fruitiness complements the sweetness of the pineapple. This balance of spicy and sweet is what makes jerk chicken so distinctively delicious.
I get it if you’re hesitant about the heat. Habaneros aren’t for the faint of heart. However, you can adjust the spice level by using less habanero or removing the seeds and membranes before blending—that’s where the heat’s at! For an even milder version, try using jalapeño or even red chili flakes. But honestly, I’d stick with the habaneros!
How To Make Ahead And Store
You can marinate the chicken for as little as 4 hours, but overnight is best! A longer marinade time infuses even more flavors. However, you can have too much of a good thing, so don’t go over 24 hours. The lime juice acidity could start breaking down the chicken’s texture. However long you marinate, leftovers can be stored in an airtight container in your fridge for up to 4 days.
Serving Suggestions
Serve this jerk chicken with pineapple over a bed of Green Cauliflower Rice for a low-carb option or with traditional Jamaican Cabbage for a more authentic experience. Add a side of Grilled Pineapple Mango Salsa With Corn or a refreshing Cucumber Avocado Salad to complete the meal. Want to turn this dish into a fun appetizer? Serve the skewers with a dipping sauce like Garlic Mayo or a cooling yogurt-based option like this Avocado Dip Recipe.
Recipe
Ingredients
- 1/4 cup pineapple juice
- 3 tablespoons red onion diced
- 2 teaspoons coconut aminos
- 2 teaspoons habanero pepper seeded and roughly chopped (1 large pepper)
- 1/2 tablespoon coconut oil melted
- 1 1/2 teaspoons fresh garlic minced
- 1 1/4 teaspoons fresh lime juice
- 3/4 teaspoon fresh ginger minced
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground allspice
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1 pound chicken breast cut into cubes
- 1 cup pineapple chunks (about 1/2 a 20-ounces can), drained
Instructions
- Place all of the ingredients, up to the chicken, in a small food processor (mine is 3 cups) and process until smooth and well combined, scraping the sides down as necessary.
- Add the mixture into a large bowl, along with the chicken cubes. Toss until the chicken is evenly coated, cover, and refrigerate for at least 4 hours to overnight.
- Once marinated, preheat your grill to medium-high heat.
- Divide the chicken and pineapple chunks between 4 skewers (if you're using bamboo skewers, remember to soak them in water first!). Grill until charred and no longer pink inside, about 10 minutes, turning the skewers occasionally.
- DEVOUR.
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