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.

EatingWell Magazine, January/February 2021


Credit: Jacob Fox

Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large skillet or grill pan over medium-high heat. Add pineapple and cook, flipping once, until charred on both sides, about 5 minutes. Transfer to a clean cutting board.

  • Sprinkle chicken with jerk seasoning. Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add the chicken and cook, flipping once, until an instant-read thermometer inserted in the thickest part registers 165°F, 4 to 6 minutes. Transfer to the cutting board to rest.

  • Coarsely chop the pineapple. Combine with cilantro, onion, jalapeño, lime zest, lime juice and salt in a small bowl. Serve the chicken with the salsa.


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.

Nutrition Facts

3 oz. chicken & ¼ cup salsa
217 calories; fat 9g; cholesterol 65mg; sodium 254mg; carbohydrates 9g; dietary fiber 1g; protein 26g; sugars 7g; saturated fat 1g.