Description
Baked Jamaican Pineapple Jerk Chicken is a flavorful Caribbean main course featuring tender bone-in, skin-on chicken thighs or drumsticks marinated and baked with a sweet and spicy pineapple jerk sauce. This dish combines the zest of jerk seasoning with the tropical sweetness of pineapple and a hint of heat, resulting in caramelized, juicy chicken perfect for a vibrant family meal.
Ingredients
Scale
Chicken and Seasoning
- 4 bone-in, skin-on chicken thighs or drumsticks
- 1 tablespoon olive oil
- 1 tablespoon jerk seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Sauce
- 1 cup pineapple chunks (fresh or canned, drained)
- ½ cup pineapple juice
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger
- 1 teaspoon lime juice
- ½ teaspoon allspice
- ½ teaspoon smoked paprika
- 1 small red chili or ½ teaspoon chili flakes (optional for heat)
Garnish
- Chopped fresh cilantro or green onions
Instructions
- Preheat and Marinate: Preheat your oven to 400°F (200°C). Pat the chicken dry to ensure crispiness and rub it evenly with olive oil, jerk seasoning, garlic powder, onion powder, salt, and pepper. Let the chicken marinate for at least 30 minutes to allow the flavors to penetrate; for best results, marinate overnight.
- Prepare Sauce Mixture: In a small bowl, combine pineapple juice, soy sauce, brown sugar, grated fresh ginger, lime juice, allspice, smoked paprika, and red chili or chili flakes if using. Stir well to blend the vibrant tropical and spicy flavors.
- Assemble and Bake: Place the seasoned chicken pieces in a baking dish. Scatter the pineapple chunks over and around the chicken to infuse sweetness during baking. Pour the prepared sauce evenly over the chicken and pineapple. Cover the dish loosely with foil to retain moisture and bake for 25 minutes.
- Finish Baking and Caramelize: Remove the foil carefully and baste the chicken with the pan juices to keep it moist and flavorful. Continue baking uncovered for another 20 to 25 minutes, or until the chicken is cooked through, the skin is golden and caramelized, and internal temperature reaches 165°F (74°C).
- Garnish and Serve: Once baked, garnish the chicken with freshly chopped cilantro or green onions to add freshness. Serve your Baked Jamaican Pineapple Jerk Chicken with side dishes like rice, fried plantains, or a crisp fresh salad for a complete Caribbean-inspired meal.
Notes
- For enhanced flavor and crispy skin, sear the chicken skin-side down in a hot skillet before baking.
- Boneless chicken thighs can be used; reduce baking time accordingly to about 30-35 minutes.
- Adjust chili quantity to control the heat level to your preference.
- Marinating overnight significantly deepens the flavors.
- Prep Time: 15 minutes (plus at least 30 minutes marinating)
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Caribbean
