Photo of Jerk Chicken Tacos with Mango-Pineapple Salsa by Millie Peartree by WW

Jerk Chicken Tacos with Mango-Pineapple Salsa by Millie Peartree

Total Time
25 min
20 min
5 min
Homemade tropical fruit salsa gives a sweet-and spicy finish to these delicious chicken tacos. Leave out the jalapeno if you prefer your salsa on the mild side. Though we used chicken breast from a store-bought rotisserie chicken, you can cook your own chicken if you prefer. Swap in your favorite corn tortillas for a gluten-free spin on these tacos. Or you can skip the tortillas altogether and serve the chicken filling and salsa in lettuce cups. For a tasty additional topping, combine a little plain nonfat yogurt with lime zest and juice, cilantro, and black pepper.


Plum tomato

½ medium, seeded and chopped (¼ cup)

Red onion

½ small, diced (¼ cup)


½ cup(s), chopped


½ cup(s), chopped

Red bell pepper

¼ cup(s), diced

Jalapeño pepper

1 small, finely chopped


2 Tbsp, minced

Table salt

½ tsp, or to taste

Black pepper

¼ tsp, or to taste

Cooked boneless skinless chicken breast

3 cup(s), chopped, shredded

Jerk seasoning paste

2 Tbsp, or rub

Chicken broth

¼ cup(s), or water

Flour tortilla

8 tortilla(s), medium, warmed

Lime wedge

8 wedge(s)


  1. In a medium bowl, combine tomato, onion, mango, pineapple, red pepper, jalapeno, and cilantro. Season to taste with salt and black pepper; set aside.
  2. In another medium bowl, toss together chicken and jerk seasoning.
  3. Heat a large skillet over medium-high heat. Add chicken and broth; cook, stirring occasionally, until heated through, about 3 minutes.
  4. Divide chicken between warmed tortillas, top with salsa, and serve with lime wedges.
  5. Serving size: 1 taco (⅓ cup chicken, ¼ cup salsa)


Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.