Jamaican Pineapple Jerk Chicken is the kind of dish that instantly transports you to the Caribbean. Smoky, spicy, and kissed with a touch of sweetness, this dish is a bold combination of flavors that come together in the most satisfying way. The jerk seasoning brings heat, while the pineapple balances everything out with a juicy, tropical twist.

The best part? This dish isn’t just packed with flavor—it’s surprisingly simple to make. Whether you’re firing up the grill for a summer cookout or baking it in the oven, you can enjoy the rich, complex taste of authentic jerk chicken without needing a plane ticket to Jamaica.

If you love bold, vibrant dishes, this one is going to be a favorite. Let’s break it down step by step so you can make it at home.

Table of contents

The Essentials: What You Need for This Dish

This recipe is all about the right mix of flavors. Here’s what makes it truly stand out:

Chicken Thighs or Drumsticks – Dark meat works best because it stays juicy, but you can use chicken breasts if you prefer.
Jerk Seasoning – A flavorful mix of allspice, thyme, garlic, cinnamon, and fiery Scotch bonnet peppers (or habaneros) for heat.
Pineapple Juice & Chunks – Adds a sweet contrast to the spice and helps tenderize the chicken.
Soy Sauce & Lime – These bring saltiness and tang, enhancing the marinade’s depth of flavor.

Step-by-Step: How to Make Jamaican Pineapple Jerk Chicken

Make the Marinade: Blend jerk seasoning, soy sauce, lime juice, and pineapple juice into a flavorful marinade. If you like things extra spicy, toss in an extra Scotch bonnet pepper.
Marinate the Chicken: Coat the chicken in the marinade and let it sit for at least 2 hours—overnight is even better for deeper flavor.
Cook to Perfection: Grill the chicken over medium-high heat until it’s beautifully charred and fully cooked. No grill? Bake it in the oven at 400°F until golden and juicy.
Glaze with Pineapple: Just before the chicken is done, brush on a glaze made from caramelized pineapple chunks and jerk sauce for an extra layer of flavor.
Serve and Enjoy: Let the chicken rest for a few minutes before serving. Pair it with rice, plantains, or a fresh tropical salsa.

Ways to Make It Your Own

Want to put your own spin on it? Here are some ideas:

Extra Sweetness – Add a drizzle of honey to the glaze for more caramelization.
Smokier Flavor – Use smoked paprika in the seasoning or cook the chicken over a charcoal grill.
No Pineapple? – Try mango or papaya for a different tropical fruit twist.
Baked Option – If you’re baking it, finish under the broiler for 2-3 minutes to get that grilled effect.

Why This Recipe Works So Well

Jamaican Pineapple Jerk Chicken isn’t just about heat—it’s a balance of smoky, sweet, and tangy flavors that make every bite unforgettable.

Perfect Spice Balance – The heat from the jerk seasoning is balanced by the natural sweetness of pineapple.
Juicy, Tender Chicken – Marinating keeps the meat tender, whether you’re using thighs, drumsticks, or breasts.
Versatile Cooking Methods – Whether grilled or baked, you get bold flavor with minimal effort.

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Great Side Dishes for Jamaican Pineapple Jerk Chicken

This dish shines on its own, but adding the right sides will make it a full, well-rounded meal:

Coconut Rice & Peas – Creamy coconut rice with red beans balances out the spice beautifully.
Grilled Plantains – Slightly caramelized plantains bring out the sweetness in the dish.
Mango Salsa – A fresh mango, lime, and cilantro salsa adds a cooling, citrusy contrast.
Fried Sweet Potatoes – A hearty, slightly sweet side that pairs well with the bold flavors of jerk chicken.

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Jamaican Pineapple Jerk Chicken

Jamaican Pineapple Jerk Chicken combines the smoky heat of traditional jerk seasoning with the natural sweetness of pineapple for the ultimate balance of bold flavors. Whether grilled or baked, this dish is juicy, spicy, and packed with Caribbean flavor.

5 from 2 votes

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Caribbean, Jamaican

Servings serving

Equipment

Grill or Oven For cooking the chicken
Blender or Food Processor For making the marinade

Ingredients

4 pieces chicken thighs or drumsticks bone-in for best flavor
2 tablespoons jerk seasoning store-bought or homemade
1/2 cup pineapple juice fresh or canned
1 cup pineapple chunks for glaze and garnish

Instructions

Blend jerk seasoning, pineapple juice, soy sauce, and lime juice into a marinade.
Coat the chicken in the marinade and let it sit for at least 2 hours, or overnight for deeper flavor.
Grill over medium-high heat or bake at 400°F (200°C) until fully cooked and slightly charred.
Brush on a glaze made from caramelized pineapple chunks and extra jerk sauce during the last few minutes of cooking.
Let the chicken rest before serving. Garnish with extra pineapple and fresh herbs.

Notes

For extra heat, use Scotch bonnet peppers in the marinade.
Pair with coconut rice or grilled plantains for a full meal.

Keyword jerk chicken, pineapple chicken, spicy chicken

Tried this recipe?Let us know how it was!

Carrie Boyd

Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.

As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.

A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!