Jerk Chicken with Pineapple Salsa
Jerk Chicken with Pineapple Salsa is a simple dinner that comes together in less than 30 minutes! Use a skillet or the grill for delicious weeknight meal.
Servings: 4
Ingredients
For the Chicken:
- 4 large chicken breast
- 3 tsp onion powder
- 3 tsp garlic powder
- 2 tsp smoked paprika
- 2 tsp coconut sugar or brown sugar
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1 tsp allspice
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 tbsp olive oil or avocado oil
For the Pineapple Salsa:
- 1.5 cups diced pineapple
- 1/2 cup diced tomatoes
- 3 tbsp diced red onion
- 3 tbsp chopped fresh cilantro
- 1 lime (juiced)
- 1 jalapeno pepper, diced* (seeds and membrane removed)
- pinch of sea salt
Instructions
- Mix together the jerk seasoning: garlic powder, onion powder, coconut sugar, paprika, cumin, thyme, allspice, cinnamon, cayenne pepper, sea salt, and black pepper. Generously rub on both sides of the chicken.
- Heat a cast iron skillet to medium high heat for three minutes. Once hot, add the oil and warm for 30 seconds.
- Place the chicken in the hot skillet. Sear for 2 minutes, then flip. If chicken is "stuck" wait another 30 seconds, and try again (it might not be ready to flip!). Now cover with a lid and reduce heat to medium low. Cook for 10-12 minutes, or until internal temperature reaches 165F. Remove chicken from the skillet and let rest on the cutting board for at least 5 minutes until slicing.
- Meanwhile, make the salsa. Toss together the pineapple, tomatoes, onion, cilantro, lime juice, jalapeno pepper (if using), and sea salt. Spoon on top of the chicken and serve!
Notes
*Omit the sugar for a Whole30 variation
**You can omit the jalapeño to keep the spice down.