Caribbean Jerk Chicken with Tropical Salsa


Caribbean Jerk Chicken with Tropical Salsa

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Plate of Caribbean jerk chicken topped with tropical salsa

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3.83 out of 5 stars
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6 ratings

Recipe Data


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Servings and Ingredients

Serves 8
2 lbs.Hy-Vee boneless skinless chicken breasts
1(12.25 oz) bottle Hy-Vee Hickory House Caribbean Kick Caribbean Jerk marinade, divided
½pineapple, peeled, cored and diced
1mango, peeled, pitted and diced
1red onion, diced
2large tomatoes, diced
1jalapeno pepper, seeded and diced
1red Fresno pepper, seeded and diced
1 bunch(es)cilantro, chopped
1 tbsp.minced garlic
Hy-Vee salt and Hy-Vee black pepper, to taste
Juice from 1 lime


  1. In a large resealable plastic bag, toss chicken with 1/2 the bottle of marinade. Seal bag and marinate in refrigerator for 30 minutes to 1 hour.
  2. Preheat a charcoal or gas grill to medium-high heat for direct cooking.
  3. Meanwhile, for salsa, in a large bowl combine pineapple, mango, red onion, tomatoes, peppers, cilantro, garlic, salt, pepper and lime juice; set aside.
  4. Remove chicken from marinade, discarding marinade. Grill chicken for 8 to 10 minutes per side or until internal temperature reaches 165 degrees, brushing chicken often with remaining marinade.
  5. Serve chicken topped with prepared salsa.

Nutrition facts


240 Calories per serving

Amounts Per Serving

  • Total Fat: 3.5g
  • Cholesterol: 85mg
  • Sodium: 670mg
  • Total Carbohydrates: 26g
  • Protein: 27g

Daily Values

Vitamin A 20%
Vitamin C 80%
Iron 4%
Calcium 2%

Recipe Source:

Hy-Vee chefs, Hy-Vee weekly ad from the week of June 10, 2015.