We’re in Florida and I’ve been craving some island-y, tropical meals. Last night, we decided to spice it up! Here’s a recipe for a jerk chicken with a pineapple avocado salsa that was so flavorful and delicious. I served this with coconut brown rice - my new favorite. Enjoy :)
Ingredients:
For the Jerk Chicken:
4 skinless, boneless chicken breasts
¼ cup olive oil
2 limes, zested and juiced
2 tsp paprika
2 tsp garlic powder
2 tsp cumin
2 tsp salt
1 tsp pepper
1 tsp cinnamon
½ tsp allspice
For the Pineapple Salsa:
I cup finely diced fresh pineapple
1 avocado, cubed
1 lime, juiced
¼ red onion, finely diced
¼ cup fresh cilantro, chopped
Salt to taste
Directions:
In a baking dish, bowl, or ziplock bag, combine all marinade ingredients with the chicken. Marinade for at least an hour.
30 minutes before grilling, remove the chicken from the refrigerator so that it comes to room temperature.
Preheat the grill to medium high. Once hot, cook the chicken for about 5-8 minutes per side (depending on thickness). Remove from the grill when the internal temperature of the chicken is 160-165°F. Let rest for 10 minutes before slicing.
While chicken rests, combine all salsa ingredients in a bowl.
Serve the chicken with a heaping amount of salsa on top!
