Baked Jamaican Pineapple Jerk Chicken – Sweet, Spicy, and Irresistible

If you love bold flavors—sweet heat, bright citrus, warm spices, smoky depth—this baked Jamaican pineapple jerk chicken is about to become your new obsession. It’s the perfect blend of island-inspired ingredients: juicy chicken baked until tender, fresh pineapple that caramelizes beautifully in the oven, and an irresistible jerk glaze that’s spicy, sweet, tangy, sticky, and finger-licking good.

Jerk chicken is one of Jamaica’s most iconic dishes, celebrated for its signature balance of heat, spices, herbs, and smoky-sweet undertones. Traditionally grilled over pimento wood, jerk chicken has a flavor profile that instantly wakes your senses—warmth from allspice, heat from Scotch bonnet peppers, sweetness from brown sugar, sharpness from citrus, and deep aromatic layers from garlic, thyme, cinnamon, and ginger.

This baked version captures those classic flavors but elevates them with juicy pineapple and a glossy sauce that caramelizes in the oven. The pineapple adds natural sweetness, moisture, and brightness that contrasts beautifully with the jerk spice. As everything bakes, the sauce thickens into a sticky glaze that clings to every corner of the chicken and creates a rich, flavorful coating.

It’s the kind of dish that instantly brings sunshine into your kitchen. It tastes like something you’d enjoy at a beachside grill—warm wind, music playing, and the scent of open-fire spices filling the air. But you’re making it right at home with simple ingredients and a single pan.

Whether you’re planning a weeknight dinner, a summer cookout, or a meal that will impress guests with vibrant flavor, this dish delivers excitement and comfort in every bite. It pairs beautifully with rice, plantains, coconut beans, or simply a nice wedge of lime squeezed right over the top.

Let’s break down everything you need to prepare the perfect sweet-spicy pineapple jerk chicken baked to perfection.

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Ingredients:

Jerk Pineapple Chicken

• 2 lbs chicken thighs or drumsticks
• 2 cups fresh pineapple chunks
• 3 green onions, chopped
• 1 small red onion, sliced
• 1 lime, sliced
• 2 tablespoons olive oil

Pineapple Jerk Marinade

• 1/3 cup pineapple juice
• 2 tablespoons jerk seasoning (wet or dry)
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 tablespoon grated ginger
• 3 garlic cloves, minced
• 1–2 teaspoons hot sauce or minced Scotch bonnet pepper
• 1 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Garnishes

• Chopped cilantro
• Lime wedges
• Extra pineapple

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Instructions:

1. Prepare the Marinade:
   In a bowl, whisk pineapple juice, jerk seasoning, soy sauce, brown sugar, lime juice, garlic, ginger, hot pepper, allspice, cinnamon, salt, and pepper.
2. Marinate the Chicken:
   Place chicken in a bowl or bag. Pour in marinade and coat well. Refrigerate at least 1 hour, ideally overnight.
3. Preheat & Assemble:
   Preheat oven to 400°F (204°C). In a baking dish, add pineapple chunks, red onion, and green onions. Place marinated chicken on top and drizzle with olive oil.
4. Bake:
   Bake 35–45 minutes, basting halfway through with pan juices, until chicken is tender and caramelized.
5. Broil for Crispiness:
   Optional but recommended—broil 2–3 minutes to char the edges lightly.
6. Serve:
   Garnish with cilantro and lime wedges. Spoon extra pineapple jerk sauce over the top.

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Tips & Tricks

• For maximum flavor: Marinate chicken overnight.
• Use thighs: They stay juicier than chicken breasts.
• Make it extra spicy: Add more Scotch bonnet, the traditional jerk pepper.
• Use fresh pineapple: It caramelizes better than canned.
• Thicken the sauce: Reduce pan juices in a skillet for a thicker glaze.

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Variations

• Grilled Version: Grill the chicken and finish with baked pineapple.
• Pineapple BBQ Jerk: Add 2 tablespoons BBQ sauce for smoky sweetness.
• Veggie Boost: Add bell peppers or sweet potatoes to the baking pan.
• Coconut Version: Replace pineapple juice with coconut milk for a creamier sauce.
• Mango Twist: Swap pineapple with mango for a fresh tropical spin.

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Serving Suggestions

• Coconut rice or rice & peas
• Roasted sweet potatoes
• Fried plantains
• Mango salsa
• Simple green salad with lime vinaigrette
• Warm flatbread or naan to scoop up the sauce

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Storage Information

• Refrigerator: Lasts 3–4 days.
• Freezer: Freezes well up to 3 months.
• Reheating: Warm in oven at 350°F to maintain texture.

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FAQ

Is this dish very spicy?
It can be. Adjust heat by using more or less jerk seasoning or Scotch bonnet.

Can I use canned pineapple?
Yes, but drain well. Fresh gives better caramelization.

Can I substitute another meat?
Yes—pork tenderloin, shrimp, or tofu all work well.

Can this be meal-prepped?
Absolutely! It reheats beautifully and stays juicy.

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History / Fun Facts

Jerk cooking originates from Jamaica and is closely tied to the Maroons—formerly enslaved Africans who developed unique cooking methods using native ingredients like allspice (pimento) and Scotch bonnet peppers. The term “jerk” refers both to the cooking method and the spice blend. Pineapple, another Caribbean staple, adds sweetness that perfectly balances jerk’s fiery personality. Combining pineapple with jerk chicken is a modern twist inspired by island flavors, bringing sweetness, heat, acidity, and smokiness into one irresistible dish.