If you are looking for a dish that bursts with tropical flavors and a spicy kick, you are going to fall head over heels for this Baked Jamaican Pineapple Jerk Chicken Recipe. Tender chicken thighs marinated in a vibrant blend of jerk spices, tangy pineapple juice, and a hint of soy sauce bake to juicy perfection, while pineapple chunks roast alongside, caramelizing into sweet bites that perfectly complement the savory heat. This recipe brings the sunshine and zest of Caribbean cooking straight to your kitchen, making it a go-to for an exciting weeknight dinner or a crowd-pleasing weekend feast.
Ingredients You’ll Need
Gathering the ingredients for this recipe is a breeze, and each one plays a crucial role in creating layers of flavor and the perfect texture. From the aromatic spices that form the jerk marinade base to the juicy pineapple adding fruity brightness, these essentials combine to make a dish that’s truly unforgettable.
- 4 bone-in, skin-on chicken thighs: The skin crisps beautifully in the oven, locking in moisture and flavor.
- 1/2 cup jerk marinade: Use your favorite store-bought or homemade blend to bring authentic Caribbean heat and herbs.
- 1/2 cup pineapple juice: Adds a sweet acidity that balances the spice and tenderizes the chicken.
- 1 cup pineapple chunks: Fresh or canned (drained) pineapple gives a juicy burst and caramelizes while baking.
- 1 tablespoon soy sauce: Deepens the umami and adds a subtle salty complexity.
- 1 tablespoon olive oil: Helps the marinade coat the chicken evenly and crisps the skin.
- 1 teaspoon garlic powder: Adds savory depth and warmth.
- 1 teaspoon onion powder: Compliments the garlic and enhances the overall aroma.
- 1/2 teaspoon ground allspice: An essential spice in jerk seasoning, offering sweet and peppery notes.
- 1/4 teaspoon cayenne pepper (optional): Kick up the heat for those who love some extra spice.
- Salt and pepper to taste: Simple yet necessary for seasoning that brings out each flavor.
- Chopped fresh cilantro or green onions: Bright garnishes to finish the dish with freshness and color.
How to Make Baked Jamaican Pineapple Jerk Chicken Recipe
Step 1: Prep and Season the Chicken
Start by preheating your oven to 400°F (200°C). Pat your chicken thighs dry to ensure the skin crisps nicely while baking. Season both sides generously with salt, pepper, garlic powder, onion powder, ground allspice, and cayenne pepper if you want that extra zip. This simple seasoning sets the stage for all the bold flavors that come next.
Step 2: Marinate with Jerk and Pineapple Goodness
In a large bowl or a zip-top bag, combine the jerk marinade, pineapple juice, soy sauce, and olive oil. Toss your seasoned chicken in this mixture, ensuring every piece is well-coated. The pineapple juice tenderizes while the marinade infuses your chicken with spicy, herbal notes. Let it soak up all these flavors for at least 30 minutes or overnight if you want to plan ahead.
Step 3: Arrange and Bake
Place the marinated chicken skin-side up in a greased baking dish or a cast-iron skillet for even cooking and great heat retention. Pour any leftover marinade over the top and scatter the pineapple chunks around the chicken. Slide it into the oven and bake, uncovered, for 35 to 45 minutes. Halfway through, baste the chicken with the pan juices to elevate flavor and keep the meat juicy.
Step 4: Achieve Crispy, Caramelized Perfection
The sweet pineapple chunks will caramelize beautifully, complementing the crispy chicken skin and spicy jerk marinade. Once the chicken reaches an internal temperature of 165°F (74°C) and the skin is caramelized to a golden hue, it’s time to remove it from the oven. Let it rest for a few minutes before serving.
How to Serve Baked Jamaican Pineapple Jerk Chicken Recipe
Garnishes
Garnish your chicken with freshly chopped cilantro or sliced green onions. These bright, fresh herbs add a pop of color and a refreshing contrast to the spicy, sweet combination of the dish. The aroma alone will have everyone eager to dig in.
Side Dishes
This chicken pairs beautifully with coconut rice, which adds a creamy, slightly sweet balance to the bold jerk spices. Plantains, either fried or baked, bring an additional Caribbean sweetness and texture that complements the pineapple perfectly. Roasted veggies or a simple green salad also work well to round out the plate.
Creative Ways to Present
For a casual gathering, serve this Baked Jamaican Pineapple Jerk Chicken Recipe family-style in your skillet or baking dish straight from the oven. For an elegant touch, plate the chicken on a bed of fluffy coconut rice, drizzle some pan sauce over the top, and sprinkle with herbs. Adding a wedge of lime on the side invites guests to add a fresh squeeze of citrus brightness.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover chicken and pineapple chunks in an airtight container and store them in the refrigerator. They will stay fresh for up to 3 days, making for a delicious next-day lunch or dinner.
Freezing
This recipe freezes well. Separate the chicken and pineapple chunks into individual portions and freeze in vacuum-sealed or freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To keep the skin crispy, reheat your leftovers in a preheated oven at 350°F (175°C) for about 10-15 minutes. You can also reheat in a skillet on medium heat with a little oil, turning occasionally to crisp up the skin and warm evenly.
FAQs
Can I use boneless chicken instead of bone-in?
Absolutely! Boneless chicken breasts or thighs work well, but reduce the baking time by 10 to 15 minutes to prevent drying out. Keep an eye on the internal temperature to ensure juiciness.
Is it okay to use canned pineapple chunks?
Yes, canned pineapple chunks are fine as long as they are drained of excess juice. They caramelize nicely in the oven and still give that essential sweet pop to the dish.
Can I make my own jerk marinade?
Definitely! For a homemade jerk marinade, blend scallions, garlic, Scotch bonnet peppers (or another hot pepper if preferred), thyme, allspice, nutmeg, soy sauce, and lime juice. This brings an authentic, fresh flavor that’s even better than store-bought.
How spicy is this Baked Jamaican Pineapple Jerk Chicken Recipe?
The heat level is customizable! The recipe includes cayenne pepper as optional, so you can adjust the spiciness up or down according to your taste. The tropical sweetness of the pineapple also balances the heat beautifully.
What’s the best way to serve this chicken?
Serve it hot with coconut rice and fried plantains for that authentic Caribbean experience, or pair with a crisp green salad for a lighter meal. Garnish with fresh herbs to brighten every bite.
Final Thoughts
You really can’t go wrong with this Baked Jamaican Pineapple Jerk Chicken Recipe. It’s vibrant, comforting, and full of personality—just like a little Caribbean vacation on your plate. Whether you’re cooking for friends, family, or just yourself, this recipe is sure to bring joy and bold flavors to your table. Give it a try and savor every juicy, spicy, sweet bite!
Print
Baked Jamaican Pineapple Jerk Chicken Recipe
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 40 minutes
- Total Time: 50 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Caribbean
- Diet: Gluten Free
Description
A flavorful and juicy baked Jamaican Pineapple Jerk Chicken recipe featuring tender chicken thighs marinated in a zesty jerk sauce with pineapple juice and chunks for a perfect balance of spicy and sweet Caribbean flavors. The chicken is baked until crispy and caramelized, making it an easy and delicious main course.
Ingredients
Chicken and Marinade
- 4 bone-in, skin-on chicken thighs (or breasts)
- 1/2 cup jerk marinade (store-bought or homemade)
- 1/2 cup pineapple juice
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- Salt and pepper to taste
Add-ins & Garnish
- 1 cup pineapple chunks (fresh or canned, drained)
- Chopped fresh cilantro or green onions for garnish
Instructions
- Preheat and Season: Preheat your oven to 400°F (200°C). Pat the chicken dry with paper towels to ensure crispy skin. Season both sides of the chicken with salt, pepper, garlic powder, onion powder, ground allspice, and cayenne pepper if desired for added heat.
- Marinate the Chicken: In a large bowl or zip-top bag, mix together the jerk marinade, pineapple juice, soy sauce, and olive oil. Add the seasoned chicken pieces and toss until fully coated. Cover and marinate for at least 30 minutes or up to overnight in the refrigerator to allow flavors to penetrate the meat.
- Prepare to Bake: Lightly grease a baking dish or cast-iron skillet. Place the marinated chicken skin-side up in the dish, ensuring pieces are spaced evenly. Pour any remaining marinade over the chicken. Scatter the pineapple chunks around and between the chicken pieces for bursts of sweetness.
- Bake the Chicken: Bake uncovered in the preheated oven for 35–45 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The skin should be crispy and caramelized. Halfway through baking, baste the chicken with pan juices to keep it moist and deepen the flavor.
- Garnish and Serve: Once baked, remove the chicken from the oven and let it rest for a few minutes. Garnish with chopped fresh cilantro or green onions before serving. Pair with coconut rice, plantains, or roasted vegetables for a complete Caribbean-inspired meal.
Notes
- Serve with coconut rice, plantains, or roasted vegetables for a hearty meal.
- You can use boneless chicken thighs or breasts, but reduce the cooking time by 10–15 minutes to avoid overcooking.
- For a homemade jerk marinade, blend scallions, garlic, Scotch bonnet peppers, thyme, allspice, nutmeg, soy sauce, and lime juice for authentic flavor.
