Our Recipes

Jerk Chicken Tacos with Pineapple Salsa

  • Yield: 12 servings (2 tacos per serving)
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes + 4 hours resting time


24 Frescados Taco-Style Flour Tortillas
1/4 cup vegetable oil
2 Scotch bonnet peppers, seeded
2 tbsp chopped fresh thyme
2 tbsp soy sauce
2 tbsp lime juice
4 cloves garlic
1 tbsp fresh ginger root
1 tbsp brown sugar
2 tsp ground allspice
1 tsp ground cinnamon
1 tsp each salt and pepper
12 boneless skinless chicken thighs (about 2 1/4 lb)
1 1/2 cups finely chopped fresh pineapple
1/4 cup finely chopped red onion
1/4 cup red pepper
2 tbsp lime juice
1 tbsp finely chopped fresh cilantro
1/4 tsp salt


In food processor, combine oil, Scotch bonnet peppers, thyme, soy sauce, lime juice, garlic, ginger, brown sugar, allspice, cinnamon, salt and pepper; pulse until smooth. Toss chicken with marinade; cover and refrigerate for at least 4 hours or up to 24 hours.

Homemade Pineapple Salsa: Stir together pineapple, onion, red pepper, lime juice, cilantro and salt. Cover and refrigerate for up to 24 hours.

Assembly: For each serving, grill 1 chicken thigh on preheated greased grill over medium heat; slice chicken. Meanwhile, warm 2 tacos according to package directions. Fill with chicken and top each with 2 tbsp (1 oz) Pineapple Salsa. Serve with lime wedge.

Nutritional Info

Per 1/12 recipe
Calories 290
Fat 13g
Cholesterol 60mg
Sodium 750mg
Carbohydrate 27g
Fiber 1g
Sugars 4g
Protein 20g