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Baked Jamaican Pineapple Jerk Chicken on a platter with vibrant garnishes

Baked Jamaican Pineapple Jerk Chicken

A delicious dish combining spicy jerk seasoning with the sweetness of fresh pineapple, perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Jamaican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces chicken thighs Use bone-in for juiciness.
  • 2 tablespoons jerk spice blend Adjust for milder flavor if desired.
  • 1 piece pineapple, peeled and sliced Fresh pineapple is recommended for best flavor.
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • for garnish Fresh cilantro

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, mix the jerk spice blend with olive oil to create a marinade.
  3. Coat the chicken thighs in the marinade, ensuring they are evenly covered.
  4. Arrange the marinated chicken in a baking dish and top with pineapple slices.
  5. Season with salt and pepper.
Cooking
  1. Bake in the preheated oven for 35-45 minutes, or until the chicken is cooked through and the juices run clear.
  2. Garnish with fresh cilantro before serving.

Notes

Serve with rice and beans, coleslaw, or fried plantains for an authentic Caribbean feel. Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for up to three months.