Mealime recipe · lives on in MealPot
Jerk Chicken Drumsticks with Sweet & Savory Piña Colada Salad
- 30 min
- 2–6 servings
- 678 kcal / serving
Juicy jerk chicken bites paired with a bright pineapple-poblano salad, delivering a warm, spicy-sweet bite and a crisp, refreshing contrast that fits a weeknight rhythm. The salad comes together quickly while the chicken grills for a balanced, practical meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 ¼ lbchicken drumsticks
- ½ small pkgfresh mint
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- 1lime
- ½ smallpineapple
- ½red bell pepper
- 1shallot
- ¼ cupshredded unsweetened coconut
- limes
- shallots
- pineapples
- red bell peppers
From the pantry: cinnamon, ground, crushed red pepper, extra virgin olive oil, salt, soy sauce, thyme, dried
Cookware
aluminum foil · baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater (optional) · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs
Directions
- Mix minced ginger, garlic, and shallot with soy sauce, olive oil, and a pinch of cinnamon and crushed red pepper to form a rub.
- Pat the chicken dry and toss it in the rub until every piece is coated.
- Heat a grill pan, outdoor grill, or skillet over medium-high heat and brush with a little oil.
- Grill the chicken, turning once or twice, until fully cooked and browned, about 15–20 minutes. Transfer to a plate and cover loosely with foil to rest.
- While the chicken cooks, preheat the oven to 400°F and prepare the salad vegetables and fruit: lime juice in a bowl, trimmed green onions sliced on the bias, mint leaves shredded, pineapple cut into bite-sized pieces, and bell pepper and shallot seeded and diced.
- Toss the pineapple, bell pepper, and shallot with the lime juice and herbs until evenly mixed; season lightly if desired.
- Spread the shredded coconut on a baking sheet and toast in the oven until golden, about 2–3 minutes.
- To serve, divide the chicken and salad among plates and sprinkle the toasted coconut over the salad.
Two tips
- Make the rub ahead and chill it to streamline weeknight cooking.
- For a ready-to-serve option, keep leftover salad and chicken separate and toss together just before eating, or serve the salad over a bed of greens if available.
Nutrition per serving
- Calories
- 678 kcal
- Protein
- 55 g
- Carbs
- 29 g
- Fat
- 38 g
- Fiber
- 6 g
- Sodium
- 319 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.