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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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
    ½ pineapple, peeled, cored and diced
    1 mango, peeled, pitted and diced
    1 red onion, diced
    2 large tomatoes, diced
    1 jalapeno pepper, seeded and diced
    1 red 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.