Jerk Chicken with Pineapple Mango Salsa

The chicken has a spicy rub and the pineapple mango salsa compliments to make a complete dish.

Photo of Jerk Chicken with Pineapple Mango Salsa


9 cups, divided DOLE® Crushed Pineapple, drained
4 lb. 8 oz. DOLE Chef-Ready Cuts, Mango Cubes
1/2 cup fresh cilantro, finely chopped
2 tablespoons lime peel, grated
1 tablespoon Serrano chili, finely chopped
1/3 lb. (1 cup) DOLE Yellow Onion, chopped
1 tablespoon dried thyme leaves, crushed
1 tablespoon garlic salt
2 teaspoons ground allspice
2 teaspoons ground cinnamon
2 teaspoons ground black pepper
1 teaspoon cayenne pepper
24 (5 oz. each) boneless, skinless chicken breasts


  1. Combine 6 cups crushed pineapple, mango, cilantro,lime peel and Serrano chiles for salsa.
  2. Combine 3 cups crushed pineapple, onion, thyme, garlic salt, allspice, cinnamon, black pepper and cayenne. Rub mixture on chicken.
  3. Grill until chicken is no longer pink in center, turning halfway through cooking.
  4. Serve with Pineapple Mango Salsa.
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