I made Jamaican Pineapple Chicken that hits like a punch of sweet heat and had everyone scraping the pan for more.

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I am obsessed with this Baked Jamaican Pineapple Jerk Chicken because it tastes like chaos done right. I love the sticky-sweet tang from pineapple juice and the punch of a Scotch bonnet pepper that actually makes you feel alive.

But it’s not just heat, it’s layered, smoky, sweet, herby, salty. I adore how the skin crisps and the sauce clings.

Jamaican Pineapple Chicken shows up at my table when I want bold, messy comfort that feeds a crowd. And yeah, it makes regular weeknight dinners feel like a Pineapple Dinner Recipe you brag about.

Trust me, you will want seconds.

Ingredients

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Chicken thighs and drumsticks: the juicy protein, skin gets crispy and comforting.
Pineapple juice: sweet tang that keeps meat moist, it’s bright and tropical.
Crushed pineapple: little bursts of fruit, chewy bits that add juicy texture.
Scotch bonnet or habanero: serious heat and island punch, cut back if needed.
Scallions: fresh green bite, mild onion flavor that lightens things up.
Thyme: herbal, slightly minty note that feels authentically Caribbean.
Ground allspice: warm, clove like warmth that makes it feel cozy.
Nutmeg: subtle warm sweetness, it’s soft but noticeable in the background.
Cinnamon: warm spice that plays nicely with the pineapple’s sweetness.
Garlic: savory backbone, it’s bold and helps balance sweet and spicy.
Fresh ginger: zesty zing that brightens and cuts through richness.
Brown sugar: caramel sweetness that helps the chicken caramelize and glaze.
Soy sauce: salty umami depth, makes the flavors round and savory.
Olive or vegetable oil: helps brown the skin and keeps things juicy.
Lime juice: bright acid, it wakes up the whole dish quickly.
Kosher salt: basic seasoning that brings everything together, don’t skimp.
Black pepper: mild heat and peppery bite, simple but important.
Pineapple rings: pretty presentation or extra caramelized fruit while baking.
Butter: adds richness and helps the skin brown while baking.
Plus: all these together make a bold, slightly sticky, island style chicken.

Ingredient Quantities

4 pounds bone in, skin on chicken thighs and drumsticks

1 cup pineapple juice (from fresh or canned)

1 cup crushed pineapple, drained

1 large Scotch bonnet or habanero pepper, seeded and chopped (use one half if you want less heat)

4 scallions, roughly chopped

2 tablespoons fresh thyme leaves, packed or 2 teaspoons dried thyme

1 tablespoon ground allspice

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

4 cloves garlic, peeled

1 tablespoon fresh grated ginger

1 1/2 tablespoons brown sugar, packed

1/4 cup soy sauce

2 tablespoons olive oil or vegetable oil

2 tablespoons lime juice, freshly squeezed

1 teaspoon kosher salt, plus more to taste

3/4 teaspoon freshly ground black pepper

1 can pineapple rings for lining the baking pan or for garnish

2 tablespoons butter, melted, for brushing while baking

How to Make this

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1. Preheat oven to 400°F (200°C). Pat the 4 pounds of bone in, skin on chicken thighs and drumsticks dry with paper towels and season lightly with the 1 teaspoon kosher salt and 3/4 teaspoon black pepper.

2. Add to a blender or food processor: 1 cup pineapple juice, 1 cup drained crushed pineapple, the seeded and chopped Scotch bonnet or habanero (use half if you want less heat), 4 roughly chopped scallions, 2 tablespoons fresh thyme leaves (or 2 teaspoons dried), 1 tablespoon ground allspice, 1 teaspoon ground nutmeg, 1 teaspoon ground cinnamon, 4 cloves garlic, 1 tablespoon fresh grated ginger, 1 1/2 tablespoons packed brown sugar, 1/4 cup soy sauce, 2 tablespoons oil, and 2 tablespoons fresh lime juice. Blend until mostly smooth but with a little texture.

3. Pour the marinade over the chicken in a large bowl or zip top bag, rub it into the meat and under the skin where you can. Add the drained crushed pineapple pieces into the bowl too so some fruit sticks to the chicken. Marinate at least 2 hours in the fridge, preferably overnight for real flavor.

4. Line a rimmed baking pan with the pineapple rings from the can, overlapping slightly to make a bed. Place the marinated chicken on top of the pineapple rings, skin side up. Spoon a few tablespoons of the marinade over the top of each piece.

5. Melt the 2 tablespoons butter and brush a thin layer over the chicken skin. This helps browning and keeps things moist.

6. Bake uncovered at 400°F (200°C) for 35 to 45 minutes, until the skin is nicely browned and an instant read thermometer in the thickest part reads 165°F (74°C). Turn on the broiler for 2 to 3 minutes at the end if you want extra char, but watch it close so it doesn’t burn.

7. Halfway through baking, baste the chicken once with any reserved marinade or pan juices and brush again with a little more melted butter to build a sticky glaze.

8. When done, remove chicken from oven and let rest 5 to 10 minutes so juices settle. Taste the pan juices and add more salt or a squeeze of lime if needed to brighten the flavors.

9. Serve the chicken over the baked pineapple rings or use the rings as a garnish. Spoon any pan juices over the chicken and garnish with extra chopped scallions or thyme if you like.

Equipment Needed

1. Oven (set to 400°F / 200°C)
2. Rimmed baking pan (9×13 or similar)
3. Blender or food processor
4. Large mixing bowl or zip-top bag for marinating
5. Chef knife and cutting board
6. Measuring cups and spoons
7. Pastry brush for butter and glaze
8. Instant-read meat thermometer
9. Tongs or spatula for turning and serving
10. Paper towels and a small bowl for melted butter

FAQ

Q: How long should I marinate the chicken for best flavor?

A: Marinate at least 4 hours, overnight is best. If you’re short on time 1 hour still helps, but the flavors won’t be as deep.

Q: How spicy will this be and can I make it milder?

A: It’s pretty spicy with a whole Scotch bonnet, but the pineapple and brown sugar balance heat. To make it milder use half a pepper or substitute a jalapeño, or remove all seeds and membranes which hold most of the heat.

Q: Can I use boneless chicken or other cuts?

A: Yes, you can use boneless thighs or breasts but reduce baking time. Boneless thighs need about 25 to 30 minutes at 400 F, breasts 20 to 25 minutes depending on size. Bone in gives better flavor and stays juicier though.

Q: What’s the best temp and method to get crispy skin?

A: Bake at 400 F on a rimmed sheet or baking dish, skin up. For extra crispness pat skin dry before marinating and brush with melted butter halfway through baking. If needed broil 2 to 4 minutes at the end, watching closely so it doesn’t burn.

Q: Any swaps for soy sauce or if I need gluten free?

A: Use tamari or coconut aminos instead of soy sauce for a gluten free option. Flavor will be slightly different but still good.

Q: How should I store leftovers and reheat them?

A: Cool to room temp then refrigerate in an airtight container for up to 3 days. Reheat in a 350 F oven for 10 to 15 minutes so skin stays decent, or microwave for a quicker option but skin will be softer.

Baked Jamaican Pineapple Jerk Chicken Recipe Substitutions and Variations

Pineapple juice: swap with mango or orange juice plus a splash of white vinegar or lime juice for brightness. Use equal amount, but add 1 teaspoon vinegar or extra lime so it has that sweet tang. It won’t be exactly pineappley, but it’s close enough.
Scotch bonnet or habanero pepper: if you want less heat use a jalapeño, or for smoky heat use a serrano or 1 teaspoon hot sauce. Remove seeds to cut down spice. Use about half the fresh pepper if you want mild.
Soy sauce: replace with tamari for gluten free cooking, or coconut aminos for a slightly sweeter, less salty flavor. Use the same amount but taste and adjust because coconut aminos is milder.
Butter for brushing: use melted coconut oil, ghee, or neutral vegetable oil if you prefer dairy free. Use equal amounts; coconut oil will add a hint of tropical flavor.

Pro Tips

1. Marinate overnight if you can, not just 2 hours. The acid from the pineapple really breaks down the meat and makes it juicy, but if you go too long (like over 24 hours) the texture can get a bit mushy, so aim for 8 to 16 hours.

2. Seed the Scotch bonnet or habanero and use half the pepper at first. You get the flavor without blinding heat. Wear gloves or wash hands super well after handling and keep a little extra chopped pepper in the fridge to add later if needed.

3. Dry and room temp the chicken before baking, then brush with butter and baste once halfway. Patting the skin very dry and letting the pieces sit out 20 to 30 minutes before they go in the oven helps the skin crisp. Also use an instant read thermometer to hit 165 F in the thickest part so you dont overcook.

4. Use the pan juices as your finishing sauce but fix the balance. After resting taste the juices and if it feels too sweet add a squeeze of lime and a pinch of salt, too tart add a little brown sugar. If you want extra color, broil for 2 minutes at the end but watch it the whole time so it doesnt burn.

Baked Jamaican Pineapple Jerk Chicken Recipe

Recipe by Sarah level

0.0 from 0 votes

I made Jamaican Pineapple Chicken that hits like a punch of sweet heat and had everyone scraping the pan for more.

Servings

servings

Calories

456

kcal

Equipment: 1. Oven (set to 400°F / 200°C)
2. Rimmed baking pan (9×13 or similar)
3. Blender or food processor
4. Large mixing bowl or zip-top bag for marinating
5. Chef knife and cutting board
6. Measuring cups and spoons
7. Pastry brush for butter and glaze
8. Instant-read meat thermometer
9. Tongs or spatula for turning and serving
10. Paper towels and a small bowl for melted butter

Ingredients

4 pounds bone in, skin on chicken thighs and drumsticks
1 cup pineapple juice (from fresh or canned)
1 cup crushed pineapple, drained
1 large Scotch bonnet or habanero pepper, seeded and chopped (use one half if you want less heat)
4 scallions, roughly chopped
2 tablespoons fresh thyme leaves, packed or 2 teaspoons dried thyme
1 tablespoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
4 cloves garlic, peeled
1 tablespoon fresh grated ginger
1 1/2 tablespoons brown sugar, packed
1/4 cup soy sauce
2 tablespoons olive oil or vegetable oil
2 tablespoons lime juice, freshly squeezed
1 teaspoon kosher salt, plus more to taste
3/4 teaspoon freshly ground black pepper
1 can pineapple rings for lining the baking pan or for garnish
2 tablespoons butter, melted, for brushing while baking

Directions

Preheat oven to 400°F (200°C). Pat the 4 pounds of bone in, skin on chicken thighs and drumsticks dry with paper towels and season lightly with the 1 teaspoon kosher salt and 3/4 teaspoon black pepper.
Add to a blender or food processor: 1 cup pineapple juice, 1 cup drained crushed pineapple, the seeded and chopped Scotch bonnet or habanero (use half if you want less heat), 4 roughly chopped scallions, 2 tablespoons fresh thyme leaves (or 2 teaspoons dried), 1 tablespoon ground allspice, 1 teaspoon ground nutmeg, 1 teaspoon ground cinnamon, 4 cloves garlic, 1 tablespoon fresh grated ginger, 1 1/2 tablespoons packed brown sugar, 1/4 cup soy sauce, 2 tablespoons oil, and 2 tablespoons fresh lime juice. Blend until mostly smooth but with a little texture.
Pour the marinade over the chicken in a large bowl or zip top bag, rub it into the meat and under the skin where you can. Add the drained crushed pineapple pieces into the bowl too so some fruit sticks to the chicken. Marinate at least 2 hours in the fridge, preferably overnight for real flavor.
Line a rimmed baking pan with the pineapple rings from the can, overlapping slightly to make a bed. Place the marinated chicken on top of the pineapple rings, skin side up. Spoon a few tablespoons of the marinade over the top of each piece.
Melt the 2 tablespoons butter and brush a thin layer over the chicken skin. This helps browning and keeps things moist.
Bake uncovered at 400°F (200°C) for 35 to 45 minutes, until the skin is nicely browned and an instant read thermometer in the thickest part reads 165°F (74°C). Turn on the broiler for 2 to 3 minutes at the end if you want extra char, but watch it close so it doesn’t burn.
Halfway through baking, baste the chicken once with any reserved marinade or pan juices and brush again with a little more melted butter to build a sticky glaze.
When done, remove chicken from oven and let rest 5 to 10 minutes so juices settle. Taste the pan juices and add more salt or a squeeze of lime if needed to brighten the flavors.
Serve the chicken over the baked pineapple rings or use the rings as a garnish. Spoon any pan juices over the chicken and garnish with extra chopped scallions or thyme if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.