Caribbean Chicken Sauce

Caribbean Chicken Sauce

The Spruce / Julia Hartbeck

Prep: 15 mins
Cook: 8 mins
Total: 23 mins
Nutrition Facts (per serving)
645 Calories
29g Fat
103g Carbs
6g Protein
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Nutrition Facts
Amount per serving
Calories 645
% Daily Value*
Total Fat 29g 37%
Saturated Fat 4g 21%
Cholesterol 0mg 0%
Sodium 4511mg 196%
Total Carbohydrate 103g 38%
Dietary Fiber 8g 27%
Total Sugars 71g
Protein 6g
Vitamin C 30mg 151%
Calcium 195mg 15%
Iron 6mg 33%
Potassium 1125mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Infused with colorful Caribbean flavors, this sauce has a hint of jerk components that adds a powerful kick to grilled chicken. If serrano peppers are too spicy, use a milder jalapeno. If you are a seasoned hot pepper eater, then, by all means, add 1 seeded habanero to the sauce as your pepper base. Enjoy this sauce thickly slathered on your favorite chicken pieces or even use on pork or seafood.


  • 80 milliliters (1/3 cup) pineapple chunks

  • 60 milliliters (1/4 cup) coarsely chopped onion

  • 2 small serrano peppers, seeded and coarsely chopped

  • 2 cloves garlic

  • 30 milliliters (2 tablespoons) olive oil

  • 240 milliliters (1 cup) ketchup

  • 60 milliliters (1/4 cup) white vinegar

  • 10 milliliters (2 teaspoons) dried thyme

  • 5 milliliters (1 teaspoon) ground allspice

  • 5 milliliters (1 teaspoon) ground cinnamon

  • 5 milliliters (1 teaspoon) cayenne

  • 5 milliliters (1 teaspoon) white pepper

  • 5 milliliters (1 teaspoon) salt

Steps to Make It

Make the Sauce:

  1. Gather the ingredients.

    Caribbean Chicken Sauce ingredients

    The Spruce / Julia Hartbeck

  2. Into a food processor add pineapple chunks, onion, seeded serrano peppers, and garlic.

    Into a food processor add pineapple chunks, onion, garlic, and seeded serrano peppers

    The Spruce / Julia Hartbeck

  3. Blend mixture and set aside.

    blended mixture in the food processor

    The Spruce / Julia Hartbeck

  4. In medium saucepan, heat olive oil and add puree. Be careful as the onion and peppers can cause fumes, so open a window.

    oil and pepper puree in a saucepan

    The Spruce / Julia Hartbeck

  5. Cook mixture for one to two minutes, stirring often.

    puree cooking in a saucepan

    The Spruce / Julia Hartbeck

  6. Add ketchup, vinegar, herbs, spices, peppers, and salt to the saucepan.

    Add ketchup, vinegar, herbs, and spices to the saucepan to the puree in the saucepan

    The Spruce / Julia Hartbeck

  7. Allow sauce to simmer on medium-low heat for six to eight minutes.

    sauce cooking in a saucepan

    The Spruce / Julia Hartbeck

  8. Remove from heat and let the mixture cool completely before using.

    Caribbean Chicken Sauce in a bowl

    The Spruce / Julia Hartbeck

Uses for Caribbean Chicken Sauce

  • To Use as Marinade: Place chicken pieces into a resealable plastic bag and pour mixture over top.  Gently toss to coat, seal bag and place into refrigerator for four to eight hours.  For whole chicken or larger pieces of poultry, use a larger bag or deep baking dish. Marinate for six to 12 hours.
  • To Use as a Baste: Apply sauce onto chicken toward the last half of cooking time.  Baste a few times.
  • To Use as a Sauce: Simmer mixture on low for 10 to 12 minutes. Remove from heat, cover, and keep warm.  Once chicken has finished grilling or baking, serve with sauce on the side or drizzled on top.