Caribbean Style Chicken

Caribbean Style Chicken


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This is a great recipe to spice up your traditional chicken. The sweet and tangy flavors are a perfect combination.

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Chicago, IL

Time needed

3 hour preparation + 10 min cooking

Serving Size / Yield

2 servings


  • 2 boneless chicken breasts
  • 1/2 C. teriyaki marinade
  • 1 chopped tomato
  • 1 C. chopped onion
  • 1/2 jalapeno; minced
  • 1/4 C. Dijon mustard
  • 1/4 C. honey
  • 1 Tbs. brown sugar
  • 1 Tbs. olive oil
  • 1 Tbs. cider vinegar
  • 1 can pineapple chunks (or fresh pineapple)
  • 2 red bell peppers, julienned
  • 1 bunch green onion, finely sliced

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In a dish, cover chicken in marinade and let sit for 3-4 hours in the fridge. Mix tomatoes, onion, and pepper into a bowl and set aside or chill. In another bowl, combine mustard, sugar, oil, honey, and vinegar; refrigerate this as well. In a third bowl, soak the finely sliced onion in some water to remove excess bite.

Preheat grill and cook chicken for 6-8 minutes on each side. After chicken is cooked, shred. Toss with julienned peppers and finely sliced onion (drain the water). For an elegant presentation, served in a hollowed out pineapple half.

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