Description
Juicy chicken marinated in spicy-sweet jerk seasoning with pineapple, baked until golden and caramelized.
Ingredients
Units
Scale
- 4 bone-in, skin-on chicken thighs (about 2 lb / 900 g)
- 1 cup fresh pineapple chunks
- 2 Tbsp vegetable oil
- 1/2 cup pineapple juice
- 2 Tbsp soy sauce
- 2 Tbsp brown sugar
- 3 garlic cloves, minced
- 1 Tbsp fresh ginger, minced
- 2 scallions, chopped
- 1 Scotch bonnet or habanero pepper, seeded & finely chopped
- 1 Tbsp fresh lime juice
- 1 tsp allspice
- 1 tsp dried thyme
- 1/2 tsp ground cinnamon
- 1/2 tsp smoked paprika
- Salt & pepper, to taste
Instructions
- Preheat oven to 400 °F (200 °C). Line a baking dish with foil.
- In a bowl, whisk together oil, pineapple juice, soy sauce, brown sugar, garlic, ginger, scallions, Scotch bonnet, lime juice, allspice, thyme, cinnamon, paprika, salt, and pepper to create marinade.
- Add chicken thighs, coating thoroughly. Marinate 30 min at room temp or up to 4 hr in the fridge.
- Arrange marinated chicken skin-side up in baking dish. Scatter pineapple chunks around and under chicken.
- Bake 35–45 minutes until internal temp reaches 165 °F (74 °C) and skin is crisp.
- Optional: broil 2–3 min to caramelize pineapple and skin further.
- Rest chicken 5 min; spoon pan juices over before serving.
- Serve with rice, plantains, or a fresh salad.
Notes
- Adjust heat by removing seeds from Scotch bonnet or swapping for milder pepper.
- Use fresh pineapple for best flavor; canned juice is okay in a pinch.
- Marinating longer (up to overnight) intensifies flavor.
- Broiling at the end gives a nice char—watch closely to avoid burning.
Nutrition
- Serving Size: 1 chicken thigh + pineapple
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 120 mg