Easy Jerk Chicken with Grilled Pineapple Salsa

Ingredients

4 boneless chicken breasts, pounded to an even thickness

FOR THE DRY JERK SEASONING:

1 Tb garlic powder

1 Tb onion powder

2 tsp dried thyme

1 tsp ground allspice

1 tsp kosher salt

1 tsp freshly ground black pepper

½ tsp crushed hot pepper flakes

¼ tsp cayenne pepper

¼ tsp cinnamon

⅛ tsp freshly ground nutmeg

FOR THE PINEAPPLE SALSA:

5 fresh pineapple rings

2 fresh jalapeños, cut in half and seeds removed

¼ cup fresh cilantro, chopped

juice from ½ lime

salt to taste

olive oil to brush chicken before grilling

Preparation

In a small bowl, combine all ingredients for the dry jerk seasoning and mix well. Place the chicken breasts in a shallow dish and rub them thoroughly with the jerk seasoning, cover and let sit in refrigerator for at least 2 hours.

FOR THE PINEAPPLE SALSA:

Grill the fresh pineapple rings and jalapeño halves for 2-3 minutes each side, or until tender.

Chop grilled pineapple and jalapeños into small pieces and place in a medium bowl. Add the chopped cilantro and lime juice, stir well. Add salt to taste, if desired. Set aside.

Remove chicken breasts from the refrigerator and brush lightly with olive oil on both sides. Grill chicken 5-7 minutes on each side, or until inside registers 165F degrees.

Cut each chicken breasts into slices and top generously with the pineapple salsa.

Enjoy!