4 boneless chicken breast halves
4 tbsp jerk paste
5 jalapeno chilies, seeded and finely chopped
2 tbsp ground allspice
1 tbsp ground cinnamon
1 tbsp ground nutmeg
Juice of 3 limes
1 onion, finely chopped
Finely grated zest of 2 oranges
1/2 tbsp tamarind paste
1/4 fresh pineapple, peeled and cut into 1/2 in (1 cm) dice
1 crisp green apple, cored and diced
1/2 bunch of fresh cilantro
1 red jalapeno or serrano chilli, seeded and diced
Juice of 2 limes
1 small red onion, diced
Pinch of sea salt
Freshly ground pepper
To make the jerk paste, combine all the paste ingredients in a blender or food processor. Process, pulsing the machine on and off, until a paste forms.
Note: This paste will keep for 5–7 days stored in a tightly sealed glass jar in the refrigerator.
Coat each chicken breast with 1 tbsp of the jerk paste, and marinate in the refrigerator for at least 3–4 hours, preferably overnight.
When you are ready to cook, prepare the pineapple salsa by combining all the ingredients in a medium bowl. Set aside until ready to use.
Heat an outdoor grill until hot. Grill the chicken on both sides until white throughout but still juicy. Serve with the pineapple salsa. (For variation, serve with the peach salsa.)