Baked Jamaican Pineapple Jerk Chicken 

This vibrant Baked Jamaican Pineapple Jerk Chicken melds the fiery spirit of Caribbean jerk seasoning with sweet pineapple for a bold yet balanced feast. Tender chicken pieces are marinated in a traditional blend of scotch bonnet peppers, thyme, allspice, ginger, garlic, and pineapple, then baked until juicy and flavorful. A tangy BBQ-style jerk sauce finishes the dish, pulling together savory, sweet, and spicy notes in every bite. Serve with rice and peas or fresh mango and cilantro for a flavorful taste of Jamaica in your own kitchen. 

Ingredients

• ~3 lb chicken pieces (drumsticks, thighs, breasts/skin removed)
  
  

• Pineapple chunks (fresh or canned, ~¼–½ cup)
  
  

• 3 Scotch bonnet peppers (adjust for heat)
  
  

• Fresh thyme sprigs or dried (~1 Tbsp)
  
  

• Allspice (pimento seeds or ground, ~2 Tbsp total across marinade and rub)
  
  

• Garlic cloves (~4)
  
  

• Fresh ginger (~1 Tbsp)
  
  

• Red onion (~½) & scallions (handful)
  
  

• Lime juice (from ~1 lime)
  
  

• Soy sauce (~¼ cup)
  
  

• Brown sugar (~2 Tbsp)
  
  

• Jerk dry rub (~1 Tbsp)
  
  

• Jerk seasoning paste (~3–4 Tbsp)
  
  

• Salt, pepper to taste
  
  

• Optional: carrot pieces for marinating or roasting
  
  

• Sauce (optional sauce brushed later): unsalted or vegan butter, BBQ sauce, chicken juice, chicken stock, jerk paste, cornstarch slurry, thyme
  
  

Directions

1. Marinate chicken: Clean and pat dry chicken pieces. Combine jerk dry rub, jerk paste, green seasoning ingredients, chopped Scotch bonnet peppers, thyme, garlic, ginger, onion, scallion, brown sugar, soy sauce, lime juice, pineapple chunks and any marinade liquid. Coat chicken thoroughly. Marinate from 15 minutes up to overnight for deeper flavor.
   
   

2. Bake the chicken: Preheat oven to ~400 °F (≈200 °C). Place marinated chicken in baking dish, cover with foil and bake for ~30–35 minutes. Remove foil and bake additional 5–10 minutes to crisp surface.
   
   

3. Make jerk sauce (optional): Reserve chicken drippings. In a saucepan, melt butter, add BBQ sauce, chicken broth, jerk seasoning paste, chicken juices, thyme. Bring to simmer, then add cornstarch slurry to thicken. Brush sauce over chicken and return to oven (or broil briefly) until sauce sets.
   
   

4. Serve: Garnish with scallions, thyme sprigs, pineapple chunks and serve on rice, with fresh lime wedges or sides like cabbage slaw.
   
   

Nutrients (per serving; recipe yields ~6 servings)

• Calories: ~735 kcal
  
  

• Carbohydrates: ~46 g
  
  

• Protein: ~44 g
  
  

• Fat: ~41 g
  
  

• Fiber: ~2 g
  
  

• Sugar: ~34 g
  
  

• Sodium: ~1183 mg