Sunday, August 30, 2015

Grilled Caribbean Jerk Chicken with Pineapple Salsa




Summer is quickly winding down so I am trying to use the grill as much as possible before it starts to get cold. I love jerk chicken because of the sweet and spicy combination. It's so good and since both my husband and I are fans of all things spicy, I knew this dish would be a winner. I topped this delicious chicken with a homemade Pineapple Salsa. Delish!


Grilled Caribbean Jerk Chicken with Pineapple Salsa
Serves 4
WW PP=3
Cal 153, Carbs 6.7, Fat 3, Protein 21.5


Ingredients
16 oz. boneless skinless chicken (I used breasts and tenderloins)
1/2 cup marinade of your choice
1 cup crushed pineapple
1 tomato, chopped
1 jalapeno pepper, deseeded and finely chopped
1 tbsp. olive oil
salt and pepper to taste


In a large Ziploc bag combine marinade and chicken. Marinate in fridge for at least one hour. (Although I find the longer the better)

Meanwhile, prepare the salsa by combing the remaining ingredients. Cover and place in fridge until ready to eat.

Discard any leftover marinade and grill chicken over medium high heat for 6-7 minutes per side or until juices run clear. Top chicken with salsa and enjoy!

2 comments:

  1. Mmmm, I love fun and unique takes on salsa, and pineapple is one of my favorites! I can't wait to try this recipe out! Thanks for sharing with us at the Merry Monday Link Party!

    ReplyDelete
  2. This is fabulous. I hope you bring it over to Food on Friday. Cheers from carole's chatter

    ReplyDelete

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