Jerk Chicken on Pineapple and Corn Salsa

This is an unapologetically spicy Caribbean-inspired dish that rewards lovers of chilli with aromatic, peppery heat from a jerk seasoning marinade, applied to skinless chicken breast then grilled over a barbecue for a smoky finish. The marinade helps keep the naturally lean breast tender and juicy, as chicken can dry out if left unguarded. Sweet, tangy pineapple and sweet corn mellow the fire, while fresh chilli and lime keep the salsa bright and lively. A cheeky glass of something cooling will not go amiss.

Textures play their part, with juicy, tender chicken slicing easily across the plate, a crunchy, juicy salsa studded with diced cucumber, tomato and spring onion and kernels of cooked corn, and optional plantain strips adding crisp, caramel notes. Caster sugar and lime in the salsa lift the flavours, making the dish feel celebratory and fresh, ideal for a relaxed barbecue or a flavour-packed weeknight where the aim is vibrancy rather than fuss.

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6 Portions

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Prep: 20 minutes plus jerk seasoning preparation time
Cook: 20-25 minutes plus 20 minutes for the corn (optional)

Ingredients

Jerk Chicken

6 skinless chicken breast
3-6 tbsp Jerk seasoning (dependant on how spicy you want them to be, see recipe)
1 tbsp olive oil

Pineapple and Corn Salsa

1/2 small/medium pineapple, peeled, decored and diced (canned pineapple will do)
6 tbsp diced cucumber
1 large red chilli, deseeded and finely chopped
2 tomatoes diced
3 spring onions, trimmed and finely chopped
2 corn on the cobs
2 tsp maldon salt or a similar salt
4 tbsp caster sugar
juice of 2 limes
3 tbsp olive oil plus olive oil to cook the corn

To Serve

Plantain Strips (see recipe)
Paprika, Bean and Pea Rice (see recipe)

Method

Jerk Chicken Marinade: Place the chicken breast in a large bowl, toss in the jerk seasoning coating them well. Cover and refrigerate for 2-6 hours.
Pineapple and Corn Salsa: Heat a barbecue to moderate high. Toss together all the ingredients in a bowl with the exception of the corn. Coat the corn in olive oil, season with salt and pepper and wrap in foil. Place on the centre of the preheated barbecue. Cook for 20 minutes on turning regularly, remove from the heat and allow to cool slightly. Unwrap the corn and cut the kernels from the cob and add toss them with the rest of the salsa ingredients until well distributed.
To Cook Jerk Chicken: Place the chicken breast on the rack of a moderate high barbecue. Cook the chicken for 10-12minutes on each side.
To Serve: Slice each chicken breast into 4-5 pieces width wise (if any of the chicken isn't fully cooked wrap in foil and place on the barbecue for a couple of minutes). Place the chicken on the pineapple salsa, garnish with plantain strips (optional) and accompany with Paprika, Bean and Pea Rice (see recipe) or boiled rice or a simple salad.