I’ve been obsessed with this Jamaican jerk chicken pasta salad ever since I threw it together for a backyard BBQ last month! The combination of juicy grilled chicken with sweet pineapple chunks creates this amazing sweet-and-spicy vibe that everyone absolutely loved. It’s become my go-to dish when I need something that feels special but comes together super easily.
| Preparation Time | 15-30 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 90-120 minutes |
| Level of Difficulty | Easy |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1300-1450
- Protein: 55-65 g
- Fat: 50-60 g
- Carbohydrates: 155-175 g
Ingredients
For the dressing and mix-ins:
- 1/2 cup mayonnaise
- 1.5 tbsp brown sugar
- 2 tbsp lime juice
- 1.5 tsp fresh ginger, minced
- 1/2 tsp red pepper flakes
- 1/2 tsp smoked paprika
- 12 oz chicken (grilled and cut into 1/2-inch cubes)
- 1.5 cups pineapple (diced into 1/2-inch pieces)
- 4 green onions (thinly sliced on the bias)
- 1 tbsp cilantro, freshly chopped
For the pasta:
- 1 box pasta salad mix (7.25 oz Betty Crocker Suddenly Salad Caesar or Ranch recommended)
Step 1: Prepare the Jerk-Inspired Dressing Base
- 1/2 cup mayonnaise
- 1.5 tbsp brown sugar
- 2 tbsp lime juice
- 1.5 tsp fresh ginger, minced
- 1/2 tsp red pepper flakes
- 1/2 tsp smoked paprika
In a medium bowl, whisk together the mayonnaise, brown sugar, lime juice, minced ginger, red pepper flakes, and smoked paprika until well combined and smooth.
The brown sugar should fully dissolve into the dressing, creating a cohesive base with balanced sweet and spicy notes.
Set this aside while you prepare the other components.
I like to let this dressing sit for a few minutes before combining with other ingredients—it allows the flavors to meld and the spices to fully hydrate.
Step 2: Cook and Chill the Pasta
- 1 box pasta salad mix
Bring a large pot of salted water to a boil and cook the pasta from the boxed salad mix according to package directions (typically 15 minutes), stirring occasionally to prevent sticking.
Once cooked, drain the pasta in a colander and immediately rinse it thoroughly with cold water, tossing gently to stop the cooking process and remove excess starch.
This prevents the pasta from becoming mushy and helps it maintain its texture in the final salad.
Spread the cooled pasta on a clean kitchen towel or paper towels to air-dry slightly while you prepare the remaining ingredients.
Step 3: Assemble the Salad Components
- dressing mixture from Step 1
- cooked pasta from Step 2
- 12 oz chicken, grilled and cut into 1/2-inch cubes
- 1.5 cups pineapple, diced into 1/2-inch pieces
- 4 green onions, thinly sliced on the bias
- 1 tbsp cilantro, freshly chopped
In a large mixing bowl, combine the cooled pasta with the jerk dressing from Step 1, tossing gently to coat every strand evenly.
Add the grilled and cubed chicken, diced pineapple, sliced green onions, and fresh cilantro, folding everything together with a rubber spatula until well distributed.
The pineapple will add bursts of sweetness and tropical flavor that complement the jerk spices beautifully.
Be gentle when mixing to avoid breaking up the chicken pieces or crushing the pineapple.
Step 4: Chill and Finish
Transfer the pasta salad to a serving bowl or storage container and refrigerate for at least 1 hour, allowing the flavors to meld and the pasta to fully absorb the dressing.
Before serving, give the salad a gentle stir and taste for seasoning—you may want to add a squeeze of fresh lime juice or a pinch of salt to brighten the flavors.
I find that this salad actually tastes even better the next day as the flavors continue to develop, making it an excellent make-ahead option for gatherings.
Quick Jamaican Jerk Chicken Pasta Salad
Ingredients
Method
- In a medium bowl, whisk together the mayonnaise, brown sugar, lime juice, minced ginger, red pepper flakes, and smoked paprika until well combined and smooth. The brown sugar should fully dissolve into the dressing, creating a cohesive base with balanced sweet and spicy notes. Set this aside while you prepare the other components. I like to let this dressing sit for a few minutes before combining with other ingredients—it allows the flavors to meld and the spices to fully hydrate.
- Bring a large pot of salted water to a boil and cook the pasta from the boxed salad mix according to package directions (typically 15 minutes), stirring occasionally to prevent sticking. Once cooked, drain the pasta in a colander and immediately rinse it thoroughly with cold water, tossing gently to stop the cooking process and remove excess starch. This prevents the pasta from becoming mushy and helps it maintain its texture in the final salad. Spread the cooled pasta on a clean kitchen towel or paper towels to air-dry slightly while you prepare the remaining ingredients.
- In a large mixing bowl, combine the cooled pasta with the jerk dressing from Step 1, tossing gently to coat every strand evenly. Add the grilled and cubed chicken, diced pineapple, sliced green onions, and fresh cilantro, folding everything together with a rubber spatula until well distributed. The pineapple will add bursts of sweetness and tropical flavor that complement the jerk spices beautifully. Be gentle when mixing to avoid breaking up the chicken pieces or crushing the pineapple.
- Transfer the pasta salad to a serving bowl or storage container and refrigerate for at least 1 hour, allowing the flavors to meld and the pasta to fully absorb the dressing. Before serving, give the salad a gentle stir and taste for seasoning—you may want to add a squeeze of fresh lime juice or a pinch of salt to brighten the flavors. I find that this salad actually tastes even better the next day as the flavors continue to develop, making it an excellent make-ahead option for gatherings.