Get ready to fall head over heels for Baked Jamaican Pineapple Jerk Chicken—a dish that’s as unforgettable as a Caribbean sunset! Juicy, oven-baked chicken is marinated in a riot of sweet pineapple and bold Jamaican jerk spices, transforming every bite into an irresistible explosion of flavor. The sticky, caramelized exterior and tender interior make this crowd-pleaser a weeknight champion and the highlight of any weekend gathering. With tantalizing layers of tropical sweetness, gentle heat, and herby freshness, this recipe doesn’t just satisfy cravings—it whisks you away on a flavor-packed adventure straight to the islands.

Baked Jamaican Pineapple Jerk Chicken Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Baked Jamaican Pineapple Jerk Chicken plays a starring role. The combination of punchy jerk spices, zesty lime, and juicy pineapple is simple but never basic—the secret is how these flavors come together to create the perfect balance of heat, tang, and sweetness.

Chicken pieces: Bone-in, skin-on thighs or drumsticks work best for juice and flavor, but any cut you love will do.
Fresh pineapple: Chunks of ripe pineapple add bursts of natural sweetness and help tenderize the chicken.
Jerk seasoning: The heart of the recipe—use homemade or good-quality store-bought for smoky, spicy depth.
Garlic: Freshly minced garlic brings a lovely punch that rounds out the marinade.
Lime juice: Tangy lime brightens everything and keeps the dish fresh and lively.
Scallions: These add a peppery bite and gorgeous green color to the dish.
Brown sugar: For a perfectly sticky glaze and a touch of caramelization on the skin.
Soy sauce: Adds a savory, umami note that ties all the flavors together.
Olive oil: Keeps the chicken succulent and helps the spices stick.
Salt and black pepper: The essentials—just enough to balance all the bold flavors.

How to Make Baked Jamaican Pineapple Jerk Chicken

Step 1: Create the Marinade

Start by making the marinade that gives Baked Jamaican Pineapple Jerk Chicken its signature punch. In a large mixing bowl, combine jerk seasoning, minced garlic, fresh lime juice, soy sauce, brown sugar, olive oil, salt, and pepper. Toss in the chopped scallions for even more flavor. Whisk enthusiastically until the sugar dissolves and you’re left with a dark, glossy, aromatic marinade that smells like a tropical vacation.

Step 2: Marinate the Chicken

Pat the chicken pieces dry, then add them right into your marinade bowl. Use your hands or tongs to thoroughly coat every piece—don’t be shy! Fold in the pineapple chunks, letting the juice mingle and infuse the marinade even more. Cover the bowl, refrigerate, and let the magic happen for at least 2 hours (overnight for max flavor). The wait is worth it; the chicken soaks up every ounce of that spicy-sweet goodness.

Step 3: Prepare for Baking

Preheat your oven to 400°F (200°C). Arrange the marinated chicken, skin side up, in a single layer on a lined baking sheet or baking dish. Scatter those glorious pineapple pieces around the chicken. Pour any leftover marinade right on top—this is liquid gold that will bubble up and glaze the chicken while it cooks.

Step 4: Bake to Perfection

Slide the tray into the oven and bake for 35–45 minutes, basting the chicken with pan juices once or twice. When the skin is bronzed and slightly crisp, and the chicken registers 165°F internally, you’re ready for dinner. Broil for 2–3 minutes at the end for extra caramelized edges, if desired.

Step 5: Rest and Serve

Let your Baked Jamaican Pineapple Jerk Chicken rest for 5–10 minutes out of the oven. This helps all those incredible juices stay where they belong—inside the chicken. Plate up with roasted pineapple and spoon some sticky pan sauce over the top for that final, craveable flourish.

How to Serve Baked Jamaican Pineapple Jerk Chicken

Garnishes

Scatter fresh chopped cilantro or parsley over the chicken for a pop of green and a fresh, herbal lift. Sliced scallions or a few thin rounds of spicy red chili can also add a little color and a gentle kick that plays beautifully with the sweet pineapple notes.

Side Dishes

Nothing beats Baked Jamaican Pineapple Jerk Chicken alongside fluffy coconut rice or classic Jamaican rice and peas. Try a simple cabbage slaw or buttery corn on the cob to keep things casual and let the chicken sing. Grilled plantains or fried sweet potatoes take things from tasty to toe-tappingly delicious.

Creative Ways to Present

Make it a party centerpiece by serving the chicken on a big platter piled high with roasted pineapple rings and lime wedges. Try shredding leftovers and stuffing into warm pitas, wraps, or tacos for an easy Caribbean-inspired lunch the next day. For gatherings, offer a build-your-own bowl with rice, slaws, and all the best toppings for a playful, interactive meal.

Make Ahead and Storage

Storing Leftovers

Leftover Baked Jamaican Pineapple Jerk Chicken keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making each bite even more mouthwatering the next day.

Freezing

To make future weeknights a breeze, freeze fully cooked and cooled chicken pieces (and pineapple) in zip-top bags or containers for up to 2 months. Thaw overnight in the fridge—the spices and pineapple keep everything tasting fresh, not freezer-burned.

Reheating

For best results, let the chicken come to room temperature, then warm it gently in a 350°F (175°C) oven, covering with foil to keep it juicy. If you’re in a hurry, a quick zap in the microwave will do, but be sure not to overheat, as this can dry out the meat.

FAQs

Can I use boneless chicken for Baked Jamaican Pineapple Jerk Chicken?

Absolutely! Boneless thighs or breasts work just fine—just reduce the baking time to about 25–30 minutes and keep an eye out so they don’t dry out. Bone-in offers extra flavor, but boneless fits busy weeknights perfectly.

Is the dish very spicy?

The beauty of Baked Jamaican Pineapple Jerk Chicken is its balance—the pineapple tames the jerk spice, creating a gentle heat most can handle. If you love extra fire, add a little more jerk seasoning or a dash of hot sauce to the marinade, or toss in fresh chilies when baking.

Can I use canned pineapple in place of fresh?

Yes, canned pineapple (drained well) is a great substitute if fresh isn’t available. Just make sure to get the kind packed in juice, not syrup, for the best flavor and texture in your chicken.

Can I grill instead of bake?

Grilling is a fantastic summer twist! Simply prepare as directed, then cook over medium heat, turning occasionally, until caramelized and cooked through. The smokiness from the grill pairs wonderfully with the pineapple jerk marinade.

What’s the best way to make this dish ahead for a party?

Marinate the chicken the night before and keep it chilled until you’re ready to bake. When your guests arrive, just pop the tray in the oven—your kitchen will smell incredible, and everyone gets to enjoy the freshest, most delicious Baked Jamaican Pineapple Jerk Chicken imaginable.

Final Thoughts

Baked Jamaican Pineapple Jerk Chicken might quickly become the dish everyone asks you to make again and again. It captures all the tropical spirit and excitement of Jamaican flavors in a way that’s fun, satisfying, and truly unforgettable. Give it a try and see just how easily you can bring a little island sunshine into your kitchen!

Baked Jamaican Pineapple Jerk Chicken Recipe