Jamaican Pineapple Jerk Chicken

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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.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 serving

Course: Main Course

Cuisine: Caribbean, Jamaican

Ingredients Equipment Method Notes

Ingredients

4 pieces chicken thighs or drumsticks bone-in for best flavor
2 tablespoons jerk seasoning store-bought or homemade
½ cup pineapple juice fresh or canned
1 cup pineapple chunks for glaze and garnish

Equipment

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

Method

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.

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