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
Scale
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
