Bold, sun-soaked Jamaican jerk chicken — marinated in allspice, thyme, garlic, cinnamon, and Scotch bonnet-inspired chili heat, then grilled until charred and smoky. Topped with a bright, tangy pineapple salsa that cuts through the heat.

Includes marinating time guide, grilling technique, and tips for adjusting the heat level. Perfect for summer barbecues or weeknight dinners with island vibes.