Make the jerk marinade:
Combine olive oil, soy sauce, brown sugar, garlic, allspice, thyme, cinnamon, nutmeg, habanero, black pepper, and lime juice in a bowl.
Marinate the chicken:
Coat chicken with the marinade. Refrigerate at least 1 hour, preferably 4 hours or overnight.
Prepare the pineapple salsa:
Mix pineapple, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Refrigerate until serving.
Cook the chicken:
Grill: Preheat to medium-high and cook 5–7 minutes per side until internal temp reaches 165°F (74°C).
Oven: Preheat to 400°F (200°C) and bake 20–25 minutes, turning halfway.
Serve:
Plate the jerk chicken and top with pineapple salsa. Pair with rice, plantains, or salad.
Spicy, sweet, and full of Caribbean flavor!
