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Baked Jamaican Pineapple Jerk Chicken

Baked Jamaican Pineapple Jerk Chicken: Your New Favorite Dish

Baked Jamaican Pineapple Jerk Chicken is a delightful journey of flavors combining spicy jerk seasoning with juicy chicken and sweet pineapple.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Resting Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Jamaican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Bone-in, skin-on
  • 2 tablespoons Olive Oil Can substitute with coconut oil
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
For the Marinade
  • 2 tablespoons Jerk Seasoning Homemade or store-bought
  • 1 tablespoon Fresh Ginger Can substitute with 1/4 tsp ground ginger
  • 2 cloves Garlic Can substitute with 1/4 tsp garlic powder
  • 2 tablespoons Lime Juice Lemon juice can be used
For the Pineapple Sauce
  • 1 cup Fresh Pineapple Diced
  • 1 cup Pineapple Juice Preferably fresh
  • 2 tablespoons Honey Can substitute with maple syrup
  • 2 tablespoons Soy Sauce Use tamari for gluten-free
For Garnish (Optional)
  • 1/4 cup Fresh Cilantro Chopped

Equipment

  • large bowl
  • Saucepan
  • Baking Dish
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Marinate Chicken: Combine jerk seasoning, olive oil, salt, and pepper in a large bowl, stirring until mixed. Coat chicken thighs thoroughly in this marinade and refrigerate for at least 1 hour.
  2. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure even cooking.
  3. Prepare Pineapple Sauce: In a saucepan over medium heat, combine diced fresh pineapple, pineapple juice, honey, soy sauce, ginger, garlic, and lime juice. Stir continuously and bring to a gentle simmer for about 10-15 minutes.
  4. Bake Chicken: Place marinated chicken thighs in a baking dish, pour half of the pineapple sauce over them, and bake for 25 minutes.
  5. Cover and Bake: After 25 minutes, cover the baking dish with aluminum foil and bake for an additional 25 minutes.
  6. Uncover and Glaze: Remove foil, brush remaining pineapple sauce over chicken, and bake uncovered for an extra 15-20 minutes until the chicken skin is golden brown and internal temperature reaches 165°F.
  7. Rest and Serve: Remove from oven, let rest for 5 minutes, then serve drizzled with remaining sauce and garnish with fresh cilantro.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 2mg

Notes

For best flavor, marinate overnight. Monitor internal temperature to ensure chicken is juicy and tender.

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