Caribbean Jerk Chicken Tacos with Fresh Pineapple Salsa

Ingredients

• 1 1/2 lbs boneless skinless chicken thighs
• 2 TBS olive oil
• 1 TBS jerk seasoning
• 1 tsp Salted Perfection Key West Select Blend
• 8 small corn tortillas
• 1 cup fresh pineapple, finely diced
• 1/2 cup red bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 TBS fresh cilantro, chopped
• 2 TBS fresh lime juice
• Salt to taste
• 1 avocado, sliced
• 1/2 cup shredded red cabbage

Instructions

1. In a bowl, toss the chicken thighs with olive oil, jerk seasoning, and Salted Perfection Key West Select Blend. Let it marinate 15 minutes—flavor's gotta soak in like a wiseguy’s charm.
2. Preheat oven to 400°F (200°C). Place marinated chicken on a rimmed baking sheet lined with foil or parchment for easy cleanup.
3. Roast chicken for 20-25 minutes until internal temp hits 165°F and juices run clear. Let rest 5 minutes, then slice thin—precision’s key here, like a sharp suit.
4. While chicken roasts, make pineapple salsa: combine pineapple, red bell pepper, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with salt to taste. Keep it fresh and punchy.
5. Warm tortillas in a dry skillet over medium heat, about 30 seconds per side, until pliable and lightly charred.
6. Assemble tacos: layer sliced jerk chicken, pineapple salsa, avocado slices, and shredded cabbage on each tortilla. Boom—flavor city, baby.
7. Serve immediately and watch 'em disappear faster than a made guy at a family dinner.
8. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!