2 T. CANOLA OIL
3 SLICES FRESH PINEAPPLE
1 LB. CHICKEN CUTLETS
1 1/2 t. JERK SEASONING
2 T. FRESH CILANTRO, CHOPPED
2 T. RED ONION, FINELY DICED
1 t. JALAPENO PEPPER, FINELY DICED
1 t. LIME ZEST
1 T. LIME JUICE
1/8 T. SALT

2 T. CANOLA OIL 3 SLICES FRESH PINEAPPLE 1 LB. CHICKEN CUTLETS 1 1/2 t. JERK SEASONING 2 T. FRESH CILANTRO, CHOPPED 2 T. RED ONION, FINELY DICED 1 t. JALAPENO PEPPER, FINELY DICED 1 t. LIME ZEST 1 T. LIME JUICE 1/8 T. SALT

1. heat 1 tbsp oil in a large skillet over medium-high heat. Add pineapple and cook, flipping once, until charred on both sides, about 5 minutes. Transfer to a clean cutting board.

2. sprinkle chicken with jerk seasoning. Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add the chicken and cook, flipping once, until 165°, 4 to 6 minutes. Transfer to the cutting board to rest.

3. coarsely chopped the pineapple. Combined with cilantro, onion, jalapeno, lime zest and juice, and salt in a small bowl. Serve the chicken with a salsa.