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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
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

  • 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)

Instructions

  • 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.
  • DEVOUR.

Notes

*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!