1-Diving into Caribbean Jerk Chicken: Begin by mixing up the marinade with 1/3 cup olive oil, juice of 2 limes (about 2-3 tablespoons), 2 teaspoons minced garlic, 2 tablespoons soy sauce, 1 teaspoon onion powder, 1/2 teaspoon nutmeg, 3 teaspoons allspice, 1/2 teaspoon crushed red pepper flakes, and 1 tablespoon honey in a bowl. Toss the 4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness, into this mix, cover it up, and let it chill in the fridge for at least 30 minutes to lock in those tastes.

2-Once marinated, fire up your grill or skillet to medium heat aim for about 6-8 minutes per side to cook the chicken just right. Don’t forget to discard the marinade before cooking to keep things safe and fresh. For the pineapple salsa, combine 1 cup diced pineapple, 1/2 diced onion, a handful of roughly chopped cilantro, 1 diced jalapeno if you want some heat, juice of 1 lime, 2 teaspoons honey, and salt to taste in another bowl.

3-You can blend this salsa for a smoother feel and chill it until you’re ready to serve. Serve the cooked chicken over steamed white rice, or switch to brown rice for a healthier option, and top it generously with the pineapple salsa. The whole process takes around 55 minutes, including prep, cooking, and marinating time, so it’s perfect for a quick yet impressive meal.