If you love bold flavors and crave a tropical twist at dinnertime, Baked Jamaican Pineapple Jerk Chicken will absolutely dazzle your taste buds. This dish marries the fiery, aromatic spices of classic Jamaican jerk with juicy pineapple for a sweet and spicy harmony that’s simply irresistible. Perfect for a weeknight meal or a festive gathering, it’s delightfully easy to prepare and brings a vibrant pop of color and flavor to your table. Whether you’re new to Caribbean cuisine Main Course.
Ingredients You’ll Need
The magic of this dish lies in how a handful of simple, vibrant ingredients come together to create layers of flavor. Each one is carefully chosen to add spice, sweetness, or a touch of tang, making every bite of Baked Jamaican Pineapple Jerk Chicken a true celebration.
- Chicken thighs (bone-in, skin-on): These stay juicy and tender during baking and their crispy skin soaks up all the flavors.
- Olive oil: Brings everything together and helps the skin get beautifully golden in the oven.
- Salt: Essential for seasoning and drawing out the flavors of the jerk marinade.
- Black pepper: Adds a subtle kick that complements the jerk spices.
- Garlic powder: Infuses the chicken with mellow garlic flavor without overpowering the jerk marinade.
- Smoked paprika: Lends a deep, smoky undertone that pairs wonderfully with jerk seasoning.
- Pineapple chunks (fresh or canned): Juicy bursts of sweetness that balance out the spice and add a tropical flair.
- Red onion (thinly sliced): Adds color, texture, and a gentle sharpness that mellows as it bakes.
- Fresh parsley (optional): For a bright, herbaceous finish when serving.
- Jerk seasoning: The star of the show, bringing heat, warmth, and that signature Jamaican flavor (store-bought or homemade both work).
- Soy sauce: Deepens the marinade with savoriness and just the right amount of salt.
- Brown sugar: Sweetens the marinade and helps caramelize the chicken skin and pineapple.
- Lime juice: Brightens the dish and balances the heat and sweetness.
- Pineapple juice: Amplifies the tropical notes and keeps the chicken incredibly juicy.
- Grated fresh ginger: Adds a zesty, aromatic punch that wakes up all the other flavors.
- Minced garlic: For a fresh, savory note in the marinade.
How to Make Baked Jamaican Pineapple Jerk Chicken
Step 1: Prep the Chicken
Start by patting your chicken thighs dry with paper towels—this is the secret to getting crispy skin and locking in all those delicious flavors. Sprinkle the chicken with salt, black pepper, garlic powder, and smoked paprika, ensuring every piece is evenly seasoned. This early layer of seasoning gives your Baked Jamaican Pineapple Jerk Chicken a savory foundation before the marinade works its magic.
Step 2: Whisk Together the Jerk Marinade
In a small bowl, combine jerk seasoning, soy sauce, brown sugar, lime juice, pineapple juice, grated ginger, minced garlic, and olive oil. Give it a good whisk until everything is completely blended. The marinade should be glossy and irresistibly fragrant, with a balance of heat, sweetness, and tang that hints at the flavors to come.
Step 3: Marinate the Chicken
Place the chicken in a large zip-top bag or a shallow dish. Pour the jerk marinade over the chicken, then add your pineapple chunks and sliced red onion. Seal the bag (or cover the dish) and toss everything gently to ensure every piece is coated. Let the chicken marinate for at least 30 minutes, or up to 8 hours in the fridge for maximum flavor infusion. The longer it sits, the deeper the jerk and pineapple flavors will penetrate the meat.
Step 4: Bake to Perfection
Preheat your oven to 400°F. Arrange the marinated chicken, pineapple, and onions in a greased baking dish. Drizzle with a bit more olive oil, then slide the dish into the oven. Bake uncovered for 35 to 45 minutes, until the chicken is golden, the skin slightly crispy, and the internal temperature reaches 165°F. If you like a little extra char, switch your oven to broil for the last 2-3 minutes—just keep a close eye so it doesn’t burn!
Step 5: Serve and Enjoy
Once your Baked Jamaican Pineapple Jerk Chicken is done, spoon some of those sweet, spicy pan juices over each piece for an irresistible finish. Garnish with fresh parsley if you like, and get ready to wow your taste buds!
How to Serve Baked Jamaican Pineapple Jerk Chicken
Garnishes
A sprinkle of fresh parsley or chopped cilantro adds a pop of green and a burst of freshness that contrasts beautifully with the rich, spicy chicken. For extra flair, try scattering a few extra pineapple chunks or a squeeze of fresh lime juice right before serving—it brightens up all the flavors and looks gorgeous on the plate.
Side Dishes
This dish pairs perfectly with all your favorite Caribbean sides. Classic rice and peas, coconut rice, or even a simple steamed white rice soak up the rich jerk juices. Roasted plantains, a crisp tropical slaw, or grilled corn also make wonderful companions, rounding out the meal with different textures and flavors that complement the Baked Jamaican Pineapple Jerk Chicken.
Creative Ways to Present
For a fun dinner party presentation, serve the chicken straight from the baking dish, nestled among caramelized pineapple and onions. Or, plate each piece individually on a bed of rice, topped with pan juices and a flourish of fresh herbs. For a casual gathering, try shredding the chicken and stuffing it into soft buns or tortillas with slaw for a Caribbean-inspired sandwich or taco night.
Make Ahead and Storage
Storing Leftovers
Store any leftover Baked Jamaican Pineapple Jerk Chicken in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, making the leftovers even more delicious the next day. Be sure to spoon in some of the pineapple and onions to keep the chicken moist and flavorful.
Freezing
This dish freezes beautifully. Allow the chicken, pineapple, and onions to cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator for the best texture and flavor.
Reheating
To reheat, place the chicken and its juices in a covered baking dish and warm in a 325°F oven until heated through, about 20 minutes. You can also gently reheat in the microwave, but do so in short intervals to avoid drying out the meat. For extra crispiness, uncover for the last few minutes in the oven or pop under the broiler briefly.
FAQs
Can I use boneless, skinless chicken for this recipe?
Absolutely! While bone-in, skin-on thighs give the juiciest results and best flavor, boneless, skinless thighs or even chicken breasts can be used. Just reduce the baking time slightly to avoid overcooking.
Is Baked Jamaican Pineapple Jerk Chicken very spicy?
The heat level depends on your jerk seasoning. If you prefer things milder, choose a mild blend or reduce the amount. For a fiery kick, opt for a hot jerk seasoning or add a pinch of cayenne. The pineapple adds a lovely sweetness that helps balance any heat.
Can I make the marinade ahead of time?
Yes! The jerk marinade can be mixed up to two days in advance and stored in the fridge. This makes it even easier to get the chicken marinating quickly when you’re ready to prep dinner.
What can I substitute for pineapple?
If you’re out of pineapple, mango chunks work beautifully, offering a similar sweet-tart contrast to the jerk spices. You can also use peaches or even canned mandarin oranges for a different twist.
How do I know when the chicken is cooked through?
The best way is to use an instant-read thermometer—insert it into the thickest part of the thigh and look for a temperature of 165°F. The juices should run clear and the skin will be golden and slightly crisp. Don’t forget to let it rest for a few minutes before serving!
Final Thoughts
If you’re looking for a dish that’s a little bit spicy, a little bit sweet, and a whole lot of fun to eat, you really can’t go wrong with Baked Jamaican Pineapple Jerk Chicken. Give it a try the next time you want to bring the flavors of the Caribbean to your kitchen—you’ll be amazed at how simple ingredients can create such a vibrant, unforgettable meal!
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Baked Jamaican Pineapple Jerk Chicken Recipe
- Total Time: 55 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Baked Jamaican Pineapple Jerk Chicken recipe offers a tantalizing blend of spicy, sweet, and smoky flavors. Marinated in a zesty homemade jerk seasoning combined with pineapple and lime juices, the chicken turns out juicy with a crispy skin. Perfectly complemented by caramelized pineapple chunks and red onions, this dish brings the vibrant taste of Jamaica right to your oven, ideal for a flavorful main course.
Ingredients
Chicken and Seasoning
- 4 bone-in, skin-on chicken thighs (or drumsticks)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/2 small red onion, thinly sliced
- 1 tablespoon chopped fresh parsley (optional)
Jerk Marinade
- 2 tablespoons jerk seasoning (store-bought or homemade)
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 tablespoon pineapple juice
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon olive oil
Instructions
- Preheat and season the chicken: Preheat your oven to 400°F (200°C). Pat the chicken pieces dry with paper towels, then season them lightly with salt, pepper, garlic powder, and smoked paprika to enhance flavor and create a balanced base for the marinade.
- Prepare the jerk marinade: In a small bowl, whisk together the jerk seasoning, soy sauce, brown sugar, lime juice, pineapple juice, grated fresh ginger, minced garlic, and olive oil until well combined to form a vibrant and aromatic marinade.
- Marinate the chicken: Place the chicken thighs in a zip-top bag or shallow dish and pour the jerk marinade over them. Add the pineapple chunks and thinly sliced red onion, then toss everything to coat evenly. Seal or cover and marinate for at least 30 minutes, or up to 8 hours in the refrigerator for deeper flavor.
- Prepare for baking: Transfer the marinated chicken, pineapple, and onions to a greased baking dish. Drizzle with an additional tablespoon of olive oil to promote browning and crispiness during cooking.
- Bake the chicken: Bake uncovered in the preheated oven for 35 to 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and slightly crispy. Halfway through, baste the chicken with pan juices to keep it moist.
- Finish and serve: For an extra charred flavor, broil the chicken for the final 2 to 3 minutes. Spoon some of the pan juices over the chicken before serving. Garnish with fresh chopped parsley if desired. Serve warm alongside rice and peas, roasted plantains, or a tropical slaw for a complete meal.
Notes
- Adjust the heat level by choosing a mild or hot jerk seasoning depending on your preference.
- Broil the chicken for the last 2–3 minutes of cooking time to get a deliciously charred and crispy skin.
- Serve with traditional sides like rice and peas, roasted plantains, or a fresh tropical slaw to balance the spicy and sweet flavors.
- Marinating overnight intensifies the flavors and tenderizes the chicken further.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 thigh with pineapple
- Calories: 370
- Sugar: 9g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 120mg
