poulet caraibes salsa ananas
24 hours (marinade) + 30 minutes • 2 servings


A Caribbean chicken recipe prepared with our namesake jerk spices, perfect for summer. Served with a pineapple salsa topped with green jalapeno peppers, cilantro, shallots, lime juice and maple syrup, this chicken recipe is sure to be a crowd-pleaser. The marinade is prepared with olive oil, our Caribbean jerk spices, maple syrup, crushed cayenne pepper and lime juice. All served with rice or another accompaniment of your choice.



  • 2 chicken breasts
  • 3/4 cup olive oil
  • The juice of a lime
  • 1 C. Caribbean jerk spice
  • 1 C. tablespoon of maple syrup
  • 1 C. tablespoons crushed cayenne peppers
  • Serve with rice


  • 1 cup pineapple cut into small cubes
  • 1 jalapeno cut into small cubes
  • 2 tbsp. tablespoon chopped coriander
  • 1 French shallot, finely chopped
  • The juice of a lime
  • 1 C. tablespoon of olive oil
  • 1 C. tablespoon of maple syrup
  • Freshly ground pepper (optional)


  1. In a bowl, combine all the marinade ingredients, add the chicken, cover with plastic wrap and refrigerate for 24 hours.
  2. In a bowl, combine all the salsa ingredients, cover with plastic wrap and set aside in the fridge.
  3. Preheat the BBQ to 425°F.
  4. Grill the chicken on the BBQ for about 15 to 20 minutes, basting with the marinade a few times. Remove from the BBQ until the chicken is cooked internally at 165°F.
  5. Serve with rice, lime wedges and a bunch of cilantro.


Jacinthe Couture said:

J’ai fait le POULET DES CARAÏBES ET SALSA D’ANANAS, et Wow, une belle découverte, c’est délicieux. Mon conjoint et moi avons bien aimé le mélange des saveurs des différents aliments qui donne un goût spécial et nouveau, et ce, pour le plus grand plaisir de nos papilles gustatives. Merci pour cette belle découverte que nous ferons découvrir à d’autres c’est certain.

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