Kingston Street Grilled Chicken or Pork with Pineapple Salsa

Kingston Street Grilled Chicken or Pork with Pineapple Salsa

Bloom Classification

Medium Bloom • Oil-Based Marinade

Why the Bloom Works

Kingston Street contains allspice, thyme, cinnamon, garlic, onion, and pepper. Briefly blooming the seasoning in olive oil helps release the aromatic oils locked inside the spices, creating a deeper, richer marinade that penetrates the meat more effectively.

Serves 4

Ingredients

For the Chicken or Pork

• 4 Boneless Skinless Chicken Breasts (680 g) or 2 Pounds Pork Tenderloin (907 g)

• 2 Tablespoons Kingston Street Caribbean Seasoning (14 g)

• 3 Tablespoons Olive Oil (45 ml)

• 2 Tablespoons Soy Sauce (30 ml)

• 2 Tablespoons Fresh Lime Juice (30 ml)

• 3 Garlic Cloves, minced (9 g)

• 1 Tablespoon Fresh Ginger, grated (6 g)

• 1 Teaspoon Brown Sugar (4 g)

• 1 Teaspoon Sea Salt (6 g)

For the Pineapple Salsa

• 1 Cup Fresh Pineapple, diced (165 g)

• 1/2 Red Bell Pepper, diced (75 g)

• 1/4 Red Onion, finely chopped (40 g)

• 1 Jalapeño, seeded and finely chopped (15 g)

• 1/4 Cup Fresh Cilantro, chopped (10 g)

• Juice of 1 Lime (30 ml)

• 1/4 Teaspoon Sea Salt (1.5 g)

• 1/8 Teaspoon Black Pepper (0.25 g)

Method

Step 1: Bloom the Seasoning

1. Place the olive oil into a small skillet over low heat.

2. Add the Kingston Street Seasoning.

3. Stir continuously for 30–60 seconds.

4. Remove from heat as soon as the spices become fragrant.

The seasoning should smell warm and aromatic. Do not allow the spices to darken or burn.

Step 2: Build the Marinade

1. Transfer the bloomed seasoning and oil to a mixing bowl.

2. Add soy sauce, lime juice, garlic, ginger, brown sugar, and salt.

3. Whisk until fully combined.

Step 3: Marinate

1. Place the chicken or pork into a shallow dish or zip-top bag.

2. Pour the marinade over the meat.

3. Turn several times to coat evenly.

4. Refrigerate for at least 2 hours.

5. For best flavor, marinate overnight.

Step 4: Prepare the Pineapple Salsa

1. Combine pineapple, bell pepper, onion, jalapeño, and cilantro in a bowl.

2. Add lime juice, salt, and pepper.

3. Toss gently.

4. Refrigerate until serving.

Step 5: Grill

For Chicken

1. Preheat grill to medium-high heat (400°F / 205°C).

2. Remove chicken from marinade.

3. Grill 6–7 minutes per side.

4. Cook until internal temperature reaches 165°F (74°C).

For Pork Tenderloin

1. Grill over medium-high heat.

2. Turn occasionally.

3. Cook until internal temperature reaches 145°F (63°C).

4. Rest for 10 minutes before slicing.

Step 6: Serve

1. Slice the chicken or pork.

2. Arrange on a serving platter.

3. Spoon pineapple salsa over the top.

4. Garnish with lime wedges and fresh thyme if desired.

Optional Pineapple Glaze

For a restaurant-style finish:

• 1/2 Cup Pineapple Juice (120 ml)

• 1 Tablespoon Soy Sauce (15 ml)

Simmer until reduced by half and lightly drizzle over the finished meat.

Troubleshooting

• My marinade separated.

  • This is normal. Whisk again before pouring over the meat.

• The pineapple salsa seems watery.

  • Fresh pineapple releases juice as it sits. Drain lightly before serving.

• My chicken is dry.

  • Chicken breasts cook quickly. Use a thermometer and remove at 165°F (74°C).

• The pork seems tough.

  • Pork tenderloin should be removed at 145°F (63°C) and rested before slicing.

• The seasoning became bitter during blooming.

  • The heat was too high. Bloom only over low heat and remove from heat as soon as fragrant.

• The flavor seems too mild.

  • Reserve 1 teaspoon (2 g) Kingston Street Seasoning and sprinkle lightly over the meat immediately after grilling.

Best With

• Rice and peas

• Coconut rice

• Black beans

• Grilled sweet potatoes

• Fried plantains

• Green salad

• Caribbean slaw

Kingston Street - Caribbean

$11.00

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