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Caribbean Chicken


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Rate this recipe 4.5/5 (11 Votes)
Caribbean Chicken 1 Picture


  • 1 can (20 oz) pineapple chunks in juice, drained and chopped
  • 1/2 small red onion, chopped
  • 1/4 cup chopped fresh cilantro
  • 2 large boneless, skinless chicken breasts (about 1 1/2 lbs)
  • 2 Tbsp jerk seasoning
  • 1 Tbsp EVOO


Servings 4
Adapted from


Step 1

1. In a medium bowl, combine pineapple, onion and cilantro for salsa; season with salt.
2. Pound chicken to 1/2 inch thick, then cut each breast crosswise into two equal pieces; sprinkle with jerk seasoning.
3. In large skillet, cook chicken in EVOO over medium until browned and cooked through, about 3 minutes per side. Serve with salsa.


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