Jamaican Jerk Salmon with Coconut Pineapple Rice

Recipe By: Chef Lisa A. Heidelberg       

Time: 15-20 mins

Serves: 4 servings


  • 4 (6-7oz) portions of salmon filets
  • 2 Tablespoon of Chef’s Lisa’s Jerk Seasoning (or use your favorite store-bought)
  • 2 cups chunked fresh pineapple
  • 1 cup shredded coconut
  • ½ chunked pineapple
  • 1 teaspoon garam masala
  • 1 teaspoon coriander, ground
  • EVOO (extra virgin olive oil)
  • 2 cups Rice (prepared)
  • Chopped parsley (for garnishing)


  • Set oven to 425 degrees and heat grill pan on high
  • Sprinkle jerk seasoning on both sides salmon.
  • Place pineapple chunks on a foil-lined and sprayed sheet tray, Season pineapple with garam masala & coriander. Drizzle with EVOO. Cook for about 10-12 mins, or until lightly charred
  • Grill salmon filets 2-3 minutes per side.
  • Mix pineapple and shredded coconut into hot rice.
  • Serve salmon with the rice medley and drizzle with EVOO (extra virgin olive oil.)

Chef note: My signature jerk seasoning is available for purchase at the Dinner Is Served Cafe or on our website!

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