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Easy Jerk Chicken Recipe with Pineapple

This easy jerk chicken recipe uses pineapple juice instead of sugar so it's Whole30 compliant and paleo friendly! It's a simple, flavorful weeknight meal that's perfect for the summer!
Course Main Course
Cuisine Caribbean
Keyword chicken, gluten free, grilling, jerk chicken, paleo, whole30
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 1/4 Cup Pineapple juice
  • 3 Tbsp Red onion diced
  • 2 tsp Coconut aminos
  • 2 tsp Habanero pepper seeded and roughly chopped (1 large pepper)
  • 1/2 Tbsp Coconut oil melted
  • 1 1/2 tsp Fresh garlic minced
  • 1 1/4 tsp Fresh lime juice
  • 3/4 tsp Fresh ginger minced
  • 3/4 tsp Ground nutmeg
  • 3/4 tsp Ground allspice
  • 1/4 tsp + 1/8 Ground thyme
  • 1/4 tsp + 1/8 Cinnamon
  • 1/4 tsp Sea salt
  • 1 lb Chicken breast cut into cubes *
  • 1 Cups Pineapple chunks (about 1/2 a 20oz can drained)


  • Place all of the ingredients, up to the chicken, in a small food processor (mine is 3 cups) and process until smooth and well combined, scraping the sides down as necessary.
  • Add the mixture into a large bowl, along with the chicken cubes. Toss until the chicken is evenly coated, cover and refrigerate for at least 4 hours to overnight.
  • Once marinated, preheat your grill to medium high heat.
  • Divide the chicken and pineapple chunks between 4 skewers (if you're using bamboo skewers, remember to soak them in water first!) and grill until charred and no longer pink inside, about 10 minutes, turning the skewers occasionally.


*If you want to make a smaller batch, and only use 1/2 lb chicken, make the same amount of marinade. You will have a little left over, but it works just as well!