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Jamaican Jerk Chicken (or Pork) with Pineapple Salsa


For the Jamaican Jerk Chicken:

  • 4 boneless, skinless chicken breasts or 2 pounds of Pork Tenderloin

  • 2 tablespoons Jamaican seasoning

  • 3 tablespoons olive oil

  • 2 tablespoons soy sauce

  • 2 tablespoons fresh lime juice

  • 3 garlic cloves, minced

  • 1 tablespoon ginger, grated

  • 1 teaspoon brown sugar

  • 1 teaspoon salt

For the Pineapple Salsa:

  • 1 cup fresh pineapple, diced

  • 1/2 red bell pepper, diced

  • 1/4 red onion, finely chopped

  • 1 jalapeño, seeded and finely chopped

  • 1/4 cup fresh cilantro, chopped

  • Juice of 1 lime

  • Salt and pepper to taste


  1. Marinate the Chicken:

  • In a large bowl, combine the Jamaican seasoning, olive oil, soy sauce, lime juice, minced garlic, grated ginger, brown sugar, and salt. Mix well to form a marinade.

  • Add the chicken breasts (or Pork) to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.

  1. Prepare the Pineapple Salsa:

  • In a medium bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño, and fresh cilantro.

  • Squeeze the lime juice over the mixture and season with salt and pepper. Toss gently to combine. Set aside or refrigerate until ready to serve.

  1. Cook the Chicken (or pork):

  • Preheat the grill to medium-high heat.

  • Remove the chicken from the marinade, allowing any excess to drip off.

  • Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred and cooked through.

  • Let the chicken rest for 5 minutes before slicing.

  1. Serve:

  • Slice the grilled chicken breasts or Pork and arrange them on a serving platter.

  • Top with the fresh pineapple salsa.

  • Serve immediately with your choice of sides, such as rice and beans or a fresh green salad.


  • For a five-star presentation, garnish the platter with lime wedges and sprigs of fresh thyme.

  • Serve on a beautifully arranged plate with artistic drizzles of a simple reduction sauce made from pineapple juice and a touch of soy sauce.

Enjoy this sophisticated yet authentically Caribbean dish, bursting with the vibrant flavors of Jamaica!

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