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Jerk Chicken & Pineapple Salad

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Jerk Marinade
2 Scotch Bonnet Chillies
1 Red Onion
4 Onions
2 tbsp Blackstrap Molasses
2 tbsp Olive Oil
1/2 Cup Cider Vinegar
4 tsp Allspice
4 tsp Cinnamon
4 tsp Nutmeg
4 tsp Ginger
1 tbsp Thyme
2 tsp Salt
2 tsp Black Pepper
3 lbs Chicken Leg or Thighs
Pineapple Cilantro Slaw
1/2 thinly Slice Cabbage
1 bunch Cilantro
1 Red Onion
1 Cup Pineapple
1 Cup Julienned Carrot
4 tbsp Rice Wine Vinegar
1 tsp Sugar
pinch of Salt
pinch of Black Pepper
12 Slider Bun

Jerk Chicken & Pineapple Salad

  • Meat
  • Spicy

Some like it hot. And those that do will absolutely love this jerk chicken

  • 60
  • Serves 4
  • Medium


  • Jerk Marinade

  • Pineapple Cilantro Slaw


The word ‘jerk’ refers to the seasoning on the meat and to the style of cooking. This jerk chicken is very easy to make, but the Scotch bonnet peppers are essential to add their unique fruity flavour and lip-tingling heat.



Marinate the chicken: Blend together the vinegar, chiles, red andgreen onion, molasses, olive oil, allspice, cinnamon, nutmeg, ginger, thyme, salt, and black pepper in a food processor until smooth. Coat the chicken with the marinade and store covered in refrigerator at least 8 hours and up to 3 days. The marinade can be made up to 2 weeks ahead and stored in refrigerator.


Make the pineapple cilantro slaw: Mix together the cabbage, cilantro, red onion, pineapple, carrot, vinegar, and sugar in a bowl. Add salt and pepper to taste and allow the mixture to marinate 3 hours in the refrigerator.


Heat a grill to medium-high heat. Cook the chicken until fully cooked, about 5 minutes per side. Dice the meat and divide it among the buns. Top the sliders with the pineapple cilantro slaw or serve it as a side.


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