Baked Jamaican Pineapple Jerk Chicken (Sweet, Spicy, & Smoky)

Introduction

Authentic Jamaican Jerk chicken is famous for its fiery heat, traditionally smoked over aromatic pimento wood.¹ But for the home cook without a smoke pit, the oven is your best friend.

Baked Jamaican Pineapple Jerk Chicken brings the island vibes indoors. This recipe balances the aggressive heat of Scotch Bonnet peppers and allspice with the tropical acidity of sweet pineapple. The result is a sticky, caramelized glaze that coats juicy chicken thighs, offering a perfect “sweet-heat” profile.

By roasting the chicken alongside fresh pineapple chunks, the fruit caramelizes in the spicy chicken juices, creating a side dish that is just as delicious as the main protein. It is a one-pan tropical vacation on a Tuesday night.

Ingredients List

The soul of this dish lives in the marinade. Do not skip the fresh aromatics.

The Protein & Fruit

3 lbs Chicken Thighs or Drumsticks: Bone-in, skin-on is best for roasting.² The fat keeps the meat juicy under high heat.
1 Fresh Pineapple: Peeled, cored, and cut into 1-inch chunks. (Canned rings work in a pinch, but fresh holds its shape better).

The Jerk Marinade

3–4 Scallions (Green Onions): Roughly chopped.³
1–2 Scotch Bonnet Peppers:
- The Heat Scale: 1 pepper = mild heat. 2 peppers = authentic kick. 3 peppers = fire.
- Substitute: If you can’t find Scotch Bonnets, Habanero peppers are the closest relative.
1 inch Fresh Ginger: Peeled.
4 cloves Garlic.
1 tbsp Fresh Thyme Leaves.
1 tbsp Allspice Berries (Ground): This is the non-negotiable flavor of jerk.⁴
¼ cup Soy Sauce: For savory depth (umami).
2 tbsp Brown Sugar: Helps with caramelization/charring.
¼ cup Pineapple Juice: The enzyme bromelain in the juice tenderizes the meat.⁵
1 tbsp Lime Juice.
1 tsp Cinnamon & ½ tsp Nutmeg.

Sensory Note: The marinade should smell pungent, earthy, and spicy. When baked, the sugars in the pineapple and marinade will turn dark and sticky, mimicking the char of a grill.

Timing

The longer you marinate, the better the flavor.

Prep Time: 15 minutes
Marinate Time: 2 hours (minimum) to Overnight (preferred)
Bake Time: 40–45 minutes
Total Time: ~3 hours (mostly passive)
Serves: 4–6 people

Data Insight: Pineapple juice contains bromelain, a powerful enzyme that breaks down protein fibers.⁶ While this makes the chicken tender, leaving it too long (over 24 hours) can make the texture mushy. The sweet spot is 4 to 12 hours.

Step-by-Step Instructions

Step 1: Blend the Marinade

In a food processor or blender, combine the scallions, Scotch Bonnet peppers (remove seeds for less heat if desired), ginger, garlic, thyme, allspice, soy sauce, brown sugar, pineapple juice, lime juice, cinnamon, nutmeg, salt, and pepper.
Blend: Pulse until you have a smooth, thick brownish-green paste.

Step 2: The Marinate

Place the chicken thighs in a large Ziploc bag or glass bowl.
Pour ¾ of the marinade over the chicken (reserve the rest for basting later). Massage the marinade under the skin if possible.
Chill: Seal and refrigerate for at least 2 hours, ideally overnight.

Step 3: Tray Prep

Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with foil and grease it lightly (the sugar makes this sticky to clean).
Arrange the marinated chicken pieces on the tray, skin-side up.
Scatter the pineapple chunks in the gaps between the chicken.

Step 4: Roast

Bake for 35 minutes.
Baste: Remove the tray. Brush the chicken and pineapple with the reserved marinade.
Return to oven for another 10–15 minutes.
Doneness Test: Chicken internal temp should reach 165°F (74°C).⁷

Step 5: The “Faux Char” Broil

Turn your oven to High Broil.
Move the tray to the top rack. Broil for 2–4 minutes.
- Watch Closely: You want the chicken skin to bubble and blacken slightly (traditional Jerk look), but not burn to ash.

Step 6: Serve

Garnish with extra fresh thyme or sliced scallions. Serve the chicken with a scoop of the roasted pineapple on top.

Nutritional Information

A high-protein meal with natural fruit sugars. Below is the estimated breakdown per serving (2 thighs).

Nutrient	Amount per Serving	% Daily Value*
Calories	460 kcal	23%
Total Fat	22g	34%
Saturated Fat	6g	30%
Carbohydrates	28g	10%
Sugars	22g	–
Protein	35g	70%

Variations for the Recipe

Jerk Wings: Use chicken wings instead of thighs. Bake at 400°F for 30 minutes, flip, and bake 10 more minutes.
The Veggie Swap: Swap chicken for cauliflower steaks or large portobello mushrooms. Marinate for only 30 minutes.
Extra Sticky: For a glossier glaze, mix 2 tablespoons of honey into the reserved marinade before basting in Step 4.
Mild Version: Swap the Scotch Bonnet for a jalapeño (much milder) or just use 1 tsp cayenne powder.

Serving Suggestions

The Classic: Serve with Jamaican Rice and Peas (Coconut Rice with Kidney Beans) to soak up the spicy sauce.
The Crunch: A side of Fried Plantains or a cool Coleslaw is essential to help cool down your palate from the pepper heat.

Common Mistakes to Avoid

Touching Your Eyes:
- The Issue: Handling Scotch Bonnet peppers with bare hands.
- The Result: Excruciating pain if you touch your face/eyes.
- The Fix: Wear gloves when chopping the peppers, or wash hands immediately with dish soap and lemon juice.⁸
Soggy Skin:
- The Issue: Crowding the pan.
- The Fix: Ensure there is space between the chicken pieces so heat can circulate. If the pan is too full, use two pans.
Bitter Allspice:
- The Issue: Using old, stale ground allspice.
- The Fix: Jerk relies heavily on this spice. If your jar is 3 years old, buy a fresh one.

Storing Tips for the Recipe

Refrigeration: Store leftovers in an airtight container for 3–4 days.
Reheating: Reheat in the oven or air fryer to re-crisp the skin. Microwaving tends to make the skin rubbery.
Freezing: You can freeze the raw chicken in the marinade for up to 3 months. Thaw completely before baking.

Conclusion

Baked Jamaican Pineapple Jerk Chicken is a feast for the senses. It’s vibrant, aromatic, and packs a punch that wakes up your taste buds. The interplay between the searing heat of the peppers and the roasted sweetness of the pineapple creates a harmony that makes you understand why this cuisine is beloved worldwide.

Ready to bring the heat? Grab those peppers (carefully)! If you try this recipe, please leave a star rating below and let us know: how many peppers did you dare to use? Don’t forget to subscribe to our newsletter for more global flavor adventures.

FAQs

Q: Is Scotch Bonnet hotter than Jalapeño?

A: Yes, significantly. A Scotch Bonnet is rated 100,000–350,000 Scoville Heat Units, while a Jalapeño is only 2,500–8,000.9 Treat it with respect!

Q: Can I use chicken breast?

A: You can, but breast dries out easily. If using breast, reduce bake time to 20–25 minutes and consider pounding the meat to an even thickness.

Q: Do I eat the allspice berries?

A: If you used whole berries in the marinade, the blender should have crushed them. If you used ground allspice powder, it’s incorporated. If you threw whole berries on the tray, remove them before eating—they are very potent to bite into.

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