Jerk Chicken With Pineapple Mango Salsa

Prep Time

Total Time

50 minutes




jerk chicken pineapple mango salsa


  • 1 fresh DOLE® Tropical Gold®Pineapple
  • 1 ripe DOLE Mango, coarsely chopped
  • 3 tablespoons chopped fresh DOLE Cilantro
  • 1/2 teaspoon finely chopped lime peel
  • 1/2 teaspoon finely chopped seeded serrano chilies
  • 1/4 cup chopped DOLE Onion
  • 1/2 teaspoon dried thyme leaves, crushed
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 4 skinless chicken legs or 6 chicken thighs (about 1.25 pounds


  1. Twist off crown from pineapple. Cut pineapple in half lengthwise. Refrigerate one half for later use. Cut remaining half in half. Core and skin fruit. Coarsely chop one quarter fruit. Finely chop remaining quarter. Set aside
  2. Combine coarsely chopped pineapple, mango, cilantro, lime peel and serrano in medium bowl. Cover and refrigerate
  3. Combine finely chopped pineapple, onion, thyme, allspice, cinnamon, black pepper and cayenne in bowl. Rub mixture over chicken.
  4. Grill or broil chicken 40 to 50 minutes or until chicken is no longer pink in center, turning halfway through cooking. Discard any remaining marinade. Serve with Pineapple Mango Salsa.
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