Jerk Chicken Tacos with Pineapple Salsa

Ingredients (Makes 4 tacos)

Pineapple salsa

1 cup fresh pineapple, cut into 1/4” cubes

1 jalapeño, de-seeded and finely diced

1/4 cup red onion, peeled and finely diced

1/4 cup fresh cilantro, finely chopped (optional)

1 lime, juiced


Jerk Chicken

2 large   skinless, boneless chicken breasts, cut into halves lengthwise

2 tbsp Caribbean jerk seasoning

1 cup | 100 g Arla® Jalapeño Havarti Cheese, shredded

4 small tortillas (corn or flour), warmed shredded red cabbage for garnish if desired




Combine the pineapple, jalapeño, onion, cilantro (optional), and lime juice. Mix and refrigerate until ready to use.

Sprinkle jerk seasoning equally onto all sides of the chicken breasts. Place on grill or skillet and cook until done. Remove from heat and allow to rest while warming tortillas.

Cut chicken on the diagonal into slices. To assemble tacos, place equal amounts of chicken on each tortilla, top with pineapple salsa and Havarti Cheese.