Description
This Baked Jamaican Pineapple Jerk Chicken recipe is a vibrant, spicy, and sweet main-course that takes classic jerk chicken and infuses it with the tropical tang of pineapple. Coated in a bold homemade jerk dry rub and marinated in a zesty scotch bonnet-pineapple sauce, every bite bursts with island flavor. Perfect for a weeknight dinner or festive gathering, this recipe balances heat and fruitiness, and is finished with a sticky BBQ glaze and fresh garnishes. Serve with classic hard dough bread, rice, or your favorite sides for a satisfying Caribbean-inspired meal.
Ingredients
Chicken
- 3–4 lbs organic chicken (drumsticks, wings, or thigh pieces)
- 1–2 Tbsp Homemade Jerk Dry Rub Seasoning
Pineapple Jerk Sauce
- 3 Scotch bonnet peppers
- ½ red onion, chopped
- 4 garlic cloves
- Handful of scallions (green onions)
- 2 Tbsp white vinegar
- 1 tsp sea salt
- 1 tsp black pepper
- 1 Tbsp minced fresh ginger
- ¼ cup pineapple chunks
- ¼ cup soy sauce, low-sodium
- ¼ cup filtered water
- 2 Tbsp organic brown sugar
- 1 carrot, peeled and chopped
- 2 Tbsp pimento seeds
Garnish
- Pineapple chunks
- BBQ sauce, premium (or homemade)
- Fresh thyme sprigs
- Chopped scallion (green onions)
- Lime wedges (optional)
Instructions
- Marinate the Chicken: In a large bowl, combine the freshly cleaned and rinsed chicken with the jerk dry rub seasoning. Mix well until the chicken pieces are fully coated. Let sit for 10-15 minutes to allow the flavors to start absorbing. For deeper flavor, marinate the chicken overnight in the refrigerator if you have time.
- Preheat the Oven: Set your oven to 375°F (190°C) and lightly grease a standard 9×13-inch baking dish. Set aside for later use.
- Make the Pineapple Jerk Sauce: In a high-powered blender, combine scotch bonnet peppers, red onion, garlic, scallions, white vinegar, sea salt, black pepper, ginger, pineapple chunks, soy sauce, water, brown sugar, chopped carrot, and pimento seeds. Blend until smooth and well combined, forming a vibrant sauce.
- Combine Sauce and Chicken: Pour the pineapple jerk sauce over the marinated chicken. Massage the chicken until each piece is completely coated in the sauce.
- Bake the Chicken (Part 1): Arrange the coated chicken pieces in the prepared baking dish, spacing them side by side. Cover tightly with foil and bake for 40-45 minutes, or until the chicken is mostly cooked through.
- Drain and Finish Baking (Part 2): Carefully drain the jerk sauce liquid from the baking dish into a bowl and set aside. Return chicken to the oven and bake uncovered for an additional 5 minutes to allow the surface to brown slightly.
- Make BBQ Jerk Sauce (Optional): If desired, add 1-2 cups of BBQ sauce to the reserved jerk sauce liquid and mix well. Brush or spoon the BBQ jerk sauce over the chicken. Scatter extra pineapple chunks around the chicken, and bake uncovered for another 10-15 minutes until the sauce is sticky and caramelized.
- Garnish and Serve: Transfer the chicken to a serving platter. Garnish with fresh thyme sprigs, chopped scallions, additional pineapple chunks, and lime wedges if desired. Serve with hard-dough bread, rice, or your preferred sides. Enjoy!
Notes
- For best flavor, marinate chicken overnight in the refrigerator.
- Store leftovers in a tightly sealed container in the refrigerator for up to 3-4 days.
- Store any extra jerk sauce in an airtight jar for up to 1 week in the refrigerator.
- Adjust the number of scotch bonnet peppers for spice preference—use up to 6 for extra heat!
- Omit pineapple for a traditional jerk chicken experience.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Main-course
- Method: Baking
- Cuisine: Jamaican, Caribbean
Nutrition
- Serving Size: 1/6 recipe (approx. 1 piece per person)
- Calories: 554 kcal
- Sugar: 8 g
- Sodium: 1104 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 170 mg
