Baked Jamaican Pineapple Jerk Chicken Recipe

Get ready to treat your senses to a vibrant, mouthwatering adventure with this Baked Jamaican Pineapple Jerk Chicken Recipe. Juicy chicken is marinated in an aromatic spice blend, drenched in a fiery homemade pineapple jerk sauce, and baked until fall-off-the-bone perfection. Every bite explodes with tropical sweetness, deep heat, and those classic Caribbean flavors that instantly transport you to an island getaway. Whether you’re throwing a backyard get-together or simply spicing up weeknight dinner, this Baked Jamaican Pineapple Jerk Chicken Recipe is always a showstopper!

Ingredients You’ll Need

Gathering these ingredients couldn’t be easier, and each plays a crucial role, from the heat of Scotch bonnets to the tang and color from pineapple and fresh veggies. Together, they create the signature combination of bold, sweet, spicy, and savory notes that make this dish unforgettable.

• Organic Chicken (3-4 lbs, drumsticks, wings, or thighs): Choose a mix for the juiciest, most tender results, and don’t skimp on quality!
• Homemade Jerk Dry Rub Seasoning (1-2 Tbsps): Pre-mix or freshly made, this is the base for rich, smoky island flavor that penetrates deep into the chicken.
• Scotch Bonnet Peppers (3): These bring iconic Caribbean heat—adjust to your spice tolerance, and always wear gloves.
• Red Onion (½, chopped): Adds sweetness and a beautiful magenta hue to the sauce.
• Garlic Cloves (4): For that deep, savory background note.
• Scallions/Green Onions (handful): A fresh, herbal lift that’s unmistakable in Jamaican cooking.
• White Vinegar (2 Tbsps): Balances the sweetness and tang in the jerk sauce.
• Sea Salt (1 tsp): Enhances all the flavors and marries sweet, spicy, and sour elements together.
• Black Pepper (1 tsp): Deepens the warmth and adds a subtle kick.
• Fresh Ginger (1 Tbsp, minced): Offers a zesty, aromatic bite you’ll love in every mouthful.
• Pineapple Chunks (¼ cup, plus extra for garnish): Their juicy sweetness soothes the heat and adds a sunshiny note to the dish.
• Soy Sauce, Low-Sodium (¼ cup): Brings umami depth, richness, and that essential savory background.
• Filtered Water (¼ cup): Helps blend the sauce to the right consistency.
• Organic Brown Sugar (2 Tbsps): For mellow, caramel sweetness that melds with the tangy pineapple.
• Carrot (1, peeled and chopped): Natural sweetness and color, plus a smooth body to the sauce.
• Pimento Seeds (2 Tbsps): Jamaican allspice gives warmth and complexity to the jerk flavor base.
• Garnishes: Pineapple chunks, BBQ sauce (homemade or premium), fresh thyme sprigs, chopped scallions, and lime wedges for that extra pop!

How to Make Baked Jamaican Pineapple Jerk Chicken Recipe

Step 1: Marinate the Chicken

In a large bowl, add your freshly cleaned and rinsed chicken pieces. Sprinkle over the jerk dry rub seasoning and massage it into every nook and cranny of the chicken. Be generous and thorough for maximum flavor! Let the chicken rest and absorb the goodness for at least 10–15 minutes. For even deeper flavor, cover the bowl and let it marinate overnight in the refrigerator. That wait? Totally worth it.

Step 2: Prep the Baking Dish and Oven

Preheat your oven to 375 degrees Fahrenheit. Grab a standard 9×13 baking dish and give it a light grease—this will keep your chicken gloriously crispy and prevent sticking. Set it aside while those incredible aromas start to build in your kitchen!

Step 3: Make the Pineapple Jerk Sauce

In a high-powered blender, combine the scotch bonnet peppers, chopped red onion, garlic cloves, green onions, white vinegar, sea salt, black pepper, minced ginger, pineapple chunks, soy sauce, filtered water, brown sugar, chopped carrot, and pimento seeds. Blend until the mixture is silky and fully combined—the vibrant liquid gold of this Baked Jamaican Pineapple Jerk Chicken Recipe. Give it a taste and tweak spice or sweetness as needed.

Step 4: Coat the Chicken

Pour the pineapple jerk sauce all over your marinated chicken and use your hands or a sturdy spoon to coat every piece completely. This is where the transformation happens—the sauce turns ordinary chicken into a feast for the senses! Once all pieces are thoroughly covered, get ready for baking magic.

Step 5: Bake Until Juicy and Tender

Arrange the saucy chicken pieces in your prepared baking dish, nestling them side by side for even cooking. Cover the top tightly with foil to lock in moisture. Bake for 40–45 minutes or until your chicken is mostly cooked through. Carefully drain the jerk sauce liquid into a bowl and set aside for later use, then return the chicken to the oven for another 5 minutes, uncovered, to firm up the skin and lock in juices.

Step 6: Add BBQ Jerk Sauce (Optional, But Recommended!)

If you want a finger-licking, sticky finish, combine 1–2 cups of your favorite BBQ sauce with the reserved jerk sauce liquid. Mix well and brush generously over the chicken. Scatter extra pineapple chunks around the dish for bursts of sweetness, then bake uncovered for another 10–15 minutes. The sauce will caramelize and cling to every bite—the signature look and flavor of this Baked Jamaican Pineapple Jerk Chicken Recipe.

Step 7: Garnish and Serve

Once out of the oven, arrange your masterpiece on a platter and finish with fresh thyme sprigs, chopped scallions, more pineapple chunks, and optional lime wedges. Breathe in that wild, tropical aroma—and dig in!

How to Serve Baked Jamaican Pineapple Jerk Chicken Recipe

Garnishes

For the most eye-catching and flavorful experience, top your Baked Jamaican Pineapple Jerk Chicken Recipe with fresh thyme sprigs, juicy pineapple chunks, vibrant chopped scallions, and a squeeze of lime. Each element adds a punch of color and layers of taste that take every mouthful to new heights.

Side Dishes

This chicken begs to be enjoyed with classic sides—think fluffy coconut rice, Jamaican rice and peas, fried plantains, or a slab of traditional hard-dough bread to mop up every drop of sauce. Even a simple green salad brightens the plate and cools the spicy heat!

Creative Ways to Present

Host a build-your-own Caribbean platter night: serve the chicken with individual bowls of garnishes and sides so everyone can customize each bite. Or, shred the chicken and pile it high in sliders, wrap it in warm tortillas for jerk tacos, or tuck it into grain bowls for the ultimate meal prep treat.

Make Ahead and Storage

Storing Leftovers

Any leftover Baked Jamaican Pineapple Jerk Chicken Recipe can be kept in a tightly sealed container in the refrigerator for up to 3–4 days. The flavors meld and deepen overnight, making for phenomenal next-day lunches or quick weeknight dinners.

Freezing

To freeze, let any remaining chicken cool completely, then portion it into airtight containers or heavy-duty freezer bags. Store for up to 2 months. When ready to enjoy, thaw overnight in the fridge and reheat as needed—no flavor lost!

Reheating

For best results, reheat covered in the oven at 350 degrees Fahrenheit until hot through, about 20 minutes. You can add a splash of water or reserved sauce to keep it moist. Short on time? The microwave works too; just cover the chicken and heat in bursts, checking for warmth.

FAQs

How spicy is this Baked Jamaican Pineapple Jerk Chicken Recipe?

It’s definitely got bold Caribbean heat! Scotch bonnet peppers are famously fiery, but you can tailor the spice level by using fewer peppers or removing their seeds and membranes. If you thrive on spicy food, go ahead and double up—the pineapple helps mellow the kick.

Can I use boneless chicken breasts for this recipe?

Absolutely! Boneless breasts or thighs both work, just keep an eye on the baking time since boneless cuts can cook faster and dry out more easily. You might want to baste them occasionally with extra sauce for max juiciness.

Is there a substitute for scotch bonnet peppers?

If you can’t find Scotch bonnets, habanero peppers are a good swap—they have a similar fruity heat. For a milder version, try using jalapeños or even a mild chili pepper, but the signature flavor will shift slightly.

Can I make the marinade and sauce ahead of time?

Yes! You can whip up the jerk dry rub and pineapple jerk sauce separately and store them in airtight containers in the fridge. The sauce will keep for up to a week, making for super speedy meal prep when you’re ready to marinate and bake.

What if I don’t have pimento (allspice) seeds?

No worries! Allspice is authentic and adds wonderful depth, but if you’re out, a small pinch of ground allspice will do in a pinch. Just use less, as ground spice is more concentrated than whole seeds.

Final Thoughts

You’re in for a treat with this Baked Jamaican Pineapple Jerk Chicken Recipe—fiery, sweet, and outrageously delicious, it’s guaranteed to impress friends and family alike. Don’t be afraid to make it your own or double the batch; it’s the kind of recipe that turns any meal into a celebration. Try it tonight and bring a taste of the tropics to your table!

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