Caribbean Jerk Chicken with Pineapple Salsa

Ingredients:

For the Jerk Chicken:

1 lb (450g) chicken breasts or thighs

2 tbsp Jamaican jerk seasoning

2 cloves garlic, minced

1 tbsp olive oil

1 tsp brown sugar

Salt and pepper, to taste

For the Pineapple Salsa:

1 cup fresh pineapple, diced

½ red bell pepper, diced

¼ red onion, finely chopped

1 tbsp fresh cilantro, chopped

1 tsp lime juice

Optional: 1 small jalapeño, minced, for extra heat

Instructions:

Marinate the chicken:
In a bowl, combine chicken with jerk seasoning, garlic, olive oil, brown sugar, salt, and pepper. Let it marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.

Prepare the pineapple salsa:
In a separate bowl, mix pineapple, red bell pepper, red onion, cilantro, lime juice, and jalapeño if using. Set aside.

Cook the chicken:
Heat a grill or skillet over medium-high heat. Cook chicken for 5–7 minutes per side, until cooked through and slightly charred.

Serve:
Plate the jerk chicken and top with pineapple salsa. Serve with rice, tortillas, or a fresh salad.