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

CARIBBEAN CHICKEN & PINEAPPLE SALSA

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.

Ingredients

INGREDIENTS AND MARINADE

  • 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

PINEAPPLE SALSA INGREDIENTS

  • 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)

Preparation

  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.

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