Description
Enjoy a taste of the Caribbean with this flavorful Baked Jamaican Pineapple Jerk Chicken recipe. Tender chicken marinated in a blend of tropical spices, pineapple, and heat, then baked to juicy perfection. A perfect dish for a tropical dinner night!
Ingredients
Scale
Marinade:
- 1/2 cup pineapple juice
- 1/2 cup crushed pineapple
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon lime juice
- 2 teaspoons jerk seasoning
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 Scotch bonnet or habanero pepper, minced (optional for heat)
- Salt and black pepper to taste
Chicken:
- 4 bone-in, skin-on chicken thighs
- Fresh chopped cilantro or green onions, for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Prepare the marinade: Blend or mix pineapple juice, crushed pineapple, soy sauce, olive oil, brown sugar, vinegar, lime juice, jerk seasoning, allspice, cinnamon, nutmeg, garlic, onion, and Scotch bonnet.
- Marinate the chicken: Season chicken, place in a bag, pour half the marinade, and refrigerate for at least 1 hour.
- Bake the chicken: Arrange marinated chicken in a dish, bake for 35–40 minutes until cooked.
- Thicken the sauce: Simmer reserved marinade until thickened, brush over chicken, and bake for 5 more minutes.
- Serve: Garnish with cilantro or green onions, and serve with rice or vegetables.
Notes
- Adjust spice level by omitting or reducing hot pepper.
- Pairs well with coconut rice, plantains, or a green salad.
- For extra crispiness, broil the chicken for the last 2–3 minutes of baking.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 420
- Sugar: 11g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 125mg
