Jamaican Jerk Chicken w/ Pineapple Salsa and Spicy Aioli | thebewitchinkitchen.com

Jamaican Jerk Chicken with Pineapple Salsa and Spicy Aioli

Author Randa Derkson


For the Pineapple Salsa:

For the Jerk Aioli Dipping Sauce

  • 1/4 cup mayonnaise
  • 3 tbsps Grace Jerk Dipping Sauce
  • 1 tsp pineapple juice from can


Prep Work:

  • In a resealable bag, add the chicken and Grace Jerk Marinade. Let marinade in the fridge for at least two hours. This is a good time to make up your Jerk Aioli and Pineapple Salsa as both of these recipes taste better as the flavors sit.

Pineapple Salsa

  • Drain the pineapple juice and set aside (you can use it in smoothies after, and you will need 1 tsp for the Jerk Aioli). In a bowl combine the pineapple tidbits, diced red pepper, parsley and Grace Scotch Bonnet Hot Pepper Sauce. Toss in the fridge until ready to serve.

Jerk Aioli

  • Mix together the mayonnaise, Grace Jerk Dipping Sauce and pineapple juice. Refrigerate until it's ready to serve.

Yam Wedges

  • Cut the yams into wedges and soak in an ice cold water bath for at least an hour, this gets rid of the starch and keeps the yams from going soggy when cooked. You can either grill them until their tender or bake at 425 for 30 minutes.

Jerk Chicken

  • On a pre-heated and oiled BBQ, toss the marinated chicken breasts and grill for 12-15 minutes or until now longer pink. 2 minutes before taking off the grill, brush with Grace Mild Jerk BBQ Sauce.