If you’re craving a bold, vibrant, tropical-flavored dinner that practically bursts with personality, this Baked Jamaican Pineapple Jerk Chicken is the sweet-spicy masterpiece you need in your life. It combines the smoky heat of jerk seasoning with the natural sweetness of pineapple and the deep richness of oven-baked chicken thighs. The result? Juicy, caramelized chicken coated in a sticky, glossy, irresistible sauce that hits every part of your palate.

This recipe is the perfect mix of savory, fruity, fiery, and tangy. Each bite gives you tender chicken, warm spices, sweet pineapple, and citrus brightness — the kind of flavor that makes people go back for seconds immediately. It works beautifully for weeknight dinners yet is impressive enough for guests or weekend cooking.

Let’s break down what makes this dish so incredible and how to make it perfectly at home.

Why This Pineapple Jerk Chicken Works

1. The Flavor Layers Are Intense but Balanced

Jerk seasoning provides spice, garlic, herbs, warmth, and smokiness. Pineapple adds sweetness and acidity. Lime adds brightness. Brown sugar caramelizes the chicken beautifully.

2. Baking Makes the Chicken Juicy and Tender

Chicken thighs stay incredibly moist and develop deep color as the sauce thickens and roasts over them.

3. The Sauce Turns Sticky and Glazed

Pineapple juice + brown sugar + jerk spices = a natural glaze that reduces in the oven and becomes syrupy and irresistible.

4. Works With Fresh or Canned Pineapple

Use whichever you prefer — both give the same tropical sweetness.

5. Big Flavor, Small Effort

Everything goes into one pan. Bake and let the oven do the magic.

Ingredients Breakdown

Chicken

• Bone-in or boneless chicken thighs
  They hold flavor well and stay juicy.

Jerk Seasoning

You can use store-bought or homemade. It usually includes:

• Allspice
• Thyme
• Garlic
• Onion
• Cinnamon
• Nutmeg
• Chili powder or scotch bonnet heat

This adds warmth, depth, and heat.

Pineapple

• Fresh chunks or canned tidbits
  Adds sweetness, moisture, and acidity.

Glaze Components

• Pineapple juice
• Soy sauce
• Brown sugar
• Lime juice
• Garlic
• Ginger
  These ingredients reduce into a sticky, flavorful sauce.

How to Make Baked Jamaican Pineapple Jerk Chicken

1. Season the Chicken

Pat chicken dry and coat generously with jerk seasoning, salt, and lime juice. Let it marinate at least 15 minutes — longer if you want deeper flavor.

2. Build the Pineapple Jerk Sauce

Whisk together pineapple juice, soy sauce, garlic, ginger, brown sugar, and a little oil. This creates the base that will reduce into a glaze as it bakes.

3. Add Pineapple

Scatter pineapple chunks around the chicken. They roast, soften, caramelize, and become mini flavor bombs.

4. Bake Until Caramelized

Bake uncovered at 400°F (205°C) until:

• Chicken is tender
• Sauce thickens
• Edges caramelize
• Pineapple browns lightly

Near the end, baste the chicken with the thickened sauce.

5. Serve With Fresh Citrus & Herbs

A squeeze of lime and sprinkle of cilantro or scallions makes the flavors pop even more.

Baked Jamaican Pineapple Jerk Chicken

Sweet, spicy, and irresistibly caramelized jerk chicken baked with roasted pineapple and a glossy tropical glaze.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Caribbean, Jamaican

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

Chicken

• 2 lbs chicken thighs
• 2 tbsp jerk seasoning
• 1 lime juiced
• 1 tsp salt

Pineapple Jerk Sauce

• 1 cup pineapple juice
• 1 cup pineapple chunks
• 2 tbsp soy sauce
• 3 tbsp brown sugar
• 2 garlic cloves minced
• 1 tsp ginger grated
• 1 tbsp olive oil

Equipment

• Baking dish
• Mixing bowl
• Knife
• Cutting board

Method

 

1. Preheat oven to 400°F (205°C).
2. Season chicken with jerk seasoning, salt, and lime juice; let rest 15 minutes.
3. Whisk pineapple juice, soy sauce, brown sugar, garlic, ginger, and oil.
4. Place chicken in a baking dish and pour sauce over.
5. Add pineapple chunks around the chicken.
6. Bake 35–45 minutes, basting halfway through.
7. Broil 2–3 minutes to caramelize if desired.
8. Garnish with herbs and serve with lime wedges.

Notes

Use fresh pineapple for extra caramelization or add scotch bonnet for spicy heat.

Serving Ideas

• Coconut rice
• Jamaican rice & peas
• Grilled vegetables
• Fried plantains
• Pineapple salsa
• Simple green salad

This recipe pairs with anything tropical or lightly sweet.

Variations

Spicy Version

Add scotch bonnet pepper or extra jerk seasoning.

Milder Version

Use half the jerk seasoning and more pineapple juice.

Grilled Version

Grill chicken first for smoky char, then finish in oven with sauce.

Creamy Finish

Add a splash of coconut milk to the sauce before baking.

Meal Prep & Storage

• Store: 3–4 days
• Reheat: Oven or microwave
• Great for meal prep: Sauce gets even better the next day

Ingredients (Dash Format)

Chicken

• 2 lbs chicken thighs
• 2 tbsp jerk seasoning
• 1 lime, juiced
• 1 tsp salt

Pineapple Jerk Sauce

• 1 cup pineapple juice
• 1 cup pineapple chunks
• 2 tbsp soy sauce
• 3 tbsp brown sugar
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tbsp olive oil

Garnish

• Cilantro or green onion
• Lime wedges

Instructions (Numbered Format)

1. Preheat oven to 400°F (205°C).
2. Season chicken with jerk seasoning, salt, and lime juice. Let rest 15 minutes.
3. In a bowl, whisk pineapple juice, soy sauce, brown sugar, garlic, ginger, and oil.
4. Place chicken into a baking dish and pour sauce over it.
5. Scatter pineapple chunks around the chicken.
6. Bake 35–45 minutes, basting halfway through, until chicken is cooked and sauce is thickened.
7. Broil 2–3 minutes for more caramelization (optional).
8. Garnish with cilantro or green onions and serve with lime wedges.