Jamaican jerk chicken is traditionally marinated at least overnight and then grilled low and slow for fall-apart tenderness. Here, we coat chicken in store-bought seasoning but cook it in a pan for a faster version. Searing pineapple caramelizes its natural sugars and releases some of its juices—making for a more flavorful salsa that plays beautifully with the seasoning on the chicken.
Tip: Jamaican jerk seasoning, a mix of allspice and chile pepper—usually with other spices, such as cinnamon, onion powder and garlic powder—pairs nicely with the tropical salsa here. If your jerk seasoning doesn't have salt, sprinkle the chicken with a pinch of salt in Step 2.