Caribbean Salsa Chicken

Very islandy flavor and easy to make

Caribbean Salsa Chicken

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  • Prep Time


  • Total Time


  • Servings



  • 16

    oz. red salsa of your choice

  • 1

    cup fresh pineapple, medium dice (reserve ¼ cup)

  • 1

    cup scallions, cut on angle (reserve ¼ cup)

  • ½

    t fresh lemon juice

  • ½

    t fresh lime juice

  • ½

    t Kosher salt

  • ¼

    t Texas Pete or Frank's or similar hot sauce

  • 4

    6 oz. boneless skinless chicken breasts (NOTE: I used bone in, skin on thighs and they were great)

  • 2

    T dry caribbean jerk seasoning


In medium bowl, mix the first 7 ingredients, reserving 1/4 cup of pineapple and scallions. Dust chicken with jerk seasoning and salt, if desired. Place chicken in an oven-safe pan or baking dish. Spoon salsa mixture over chicken, cover pan with foil or lid. Bake at 375 for 30-40 minutes (may take longer for thighs with bone in). Garnish with reserved pineapple and scallions.


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