A plate with chicken and rice on it.

Jamaican Jerk Chicken & Grilled Pineapple Slaw – Anthony Salemme       

By Anthony Salemme, contributing chef

Serves 6 – (downloadable, printable recipe at bottom of page)

A bit of spice on the grill for the Holiday weekend.

6 chicken leg and thighs

Jerk marinade

1 bunch scallions, washed chopped fine

4 cloves garlic, peeled, minced

1 1/2 teaspoons all spice

1 tablespoon onion powder

2 teaspoons dried thyme

2 teaspoons smoked paprika

½ teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon cumin

1 Tablespoon soy sauce

1 Tablespoon fresh ginger, grated

1 scotch bonnet pepper, chopped fine

1 orange, zested and juiced

Mix all ingredients in a zip lock bag, toss in chicken, and marinate for 4 hours or overnight.

Get one side of your grill good and hot. Sear the chicken pieces so they begin to brown. About 8 -10 min.

Move the chicken over to the cooler part of the grill and put the top on and continue cooking for another 30-40 minutes until the internal temperature is 160F. Rotate the chicken pieces every 10 minutes to insure even cooking.


6 slices fresh pineapple, brushed with olive oil and grilled on both sides until golden. Do this while you are searing the chicken

1 pound shredded cole slaw mix

½ cup red onions, sliced

1 cup carrots, shredded


2 Tablespoons pineapple juice

1 Tablespoon honey

1 Teaspoon Dijon

½ teaspoon ginger, freshly grated1/2 teaspoon salt

2 teaspoons black pepper

2 Tablespoons olive oil

Mix all the ingredients in a bowl and toss in the cabbage, onions, carrots and diced grilled pineapple.



Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at