Caribbean Jerk Chicken with Pineapple Salsa: A Pressure Cooker Delight

Jerk Chicken Bowl with Pineapple Salsa Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Caribbean Jerk Chicken with Pineapple Salsa: A Pressure Cooker Delight

This pressure cooker jerk chicken recipe delivers tender, juicy chicken infused with bold Caribbean spices, complemented by a fresh and sweet pineapple salsa for the perfect balance of heat and brightness.

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Prep Time 10

Cook Time 15

Total Time 25

Servings 4 people

Calories 400 kcal

Ingredients

4 boneless skinless chicken breasts pounded to about half-inch thickness
⅓ cup olive oil for marinade base
2 limes juiced
2 teaspoons minced garlic
2 tablespoons soy sauce
1 teaspoon onion powder
0.5 teaspoon nutmeg
3 teaspoons allspice jerk blend star
0.5 teaspoon crushed red pepper flakes brings heat
1 tablespoon honey to mellow spice
1 pineapple fresh diced, for salsa
0.5 onion diced, for salsa
to taste cilantro chopped, for salsa
1 jalapeno diced, optional for heat in salsa
to taste lime juice extra for salsa
to taste honey extra for salsa
to taste salt for salsa
steamed white rice for serving

Instructions

Whisk together olive oil, lime juice, minced garlic, soy sauce, onion powder, nutmeg, allspice, and crushed red pepper flakes in a bowl to make jerk marinade.
Place pounded chicken breasts in a large resealable plastic bag or shallow dish. Pour marinade over chicken, ensuring all pieces are well coated.
Seal bag or cover dish and refrigerate for at least 1 hour; preferably 4 hours for deeper flavor.
Preheat grill or grill pan over medium-high heat until hot enough for a good char.
Remove chicken from marinade and grill 5 to 7 minutes per side until internal temperature reaches 165°F.
Let grilled chicken rest for a few minutes to retain juices.
Serve chicken over steamed white rice with a generous scoop of fresh pineapple salsa made from pineapple, onion, cilantro, jalapeno, lime juice, honey, and salt.

Notes

Store cooked jerk chicken in an airtight container in the fridge for up to 4 days. Freeze chicken breasts separately for longer storage and thaw overnight before reheating. Keep pineapple salsa separate to maintain freshness. Reheat gently to retain juiciness.