Go Back

Baked Jamaican Pineapple Jerk Chicken

This Baked Jamaican Pineapple Jerk Chicken combines the sweetness of juicy pineapple with the kick of jerk spices, delivering a crispy and savory experience perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Jamaican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces bone-in chicken thighs (skin-on for maximum crispiness)
  • 1 cup fresh pineapple chunks (or canned, drained)
Marinade ingredients
  • 2 tablespoons olive oil
  • 1 tablespoon jerk seasoning (ensure it's Halal-friendly)
  • 1 tablespoon honey (or maple syrup for sensitivity)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper (to taste)
  • Fresh cilantro (for garnish)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). This will ensure your chicken cooks evenly.
  2. Pat the chicken thighs dry with paper towels.
  3. In a bowl, combine olive oil, jerk seasoning, honey, garlic powder, onion powder, salt, and pepper. Mix until you have a smooth marinade.
  4. Rub the marinade all over the chicken thighs.
  5. Place the chicken in a baking dish, skin side up, and arrange the pineapple chunks around it.
Cooking
  1. Pop it into the oven and bake for about 45 minutes or until the internal temperature reaches 165°F (75°C). Baste occasionally with pan juices.
  2. Once the chicken is cooked through, remove it from the oven, garnish with fresh cilantro, and enjoy!

Notes

Substitutions: If you're out of jerk seasoning, you can create a makeshift version using allspice, thyme, nutmeg, and cayenne. Timing is key: Allow the chicken to rest for 5-10 minutes before serving. Watch your chicken while it bakes and cover loosely with foil if it starts to brown too quickly. Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.