Description
This baked pineapple jerk chicken recipe combines vibrant Caribbean jerk seasoning with sweet and tangy pineapple chunks for a flavorful and succulent meal. The chicken thighs are marinated to absorb the bold spices and then oven-baked to juicy perfection, garnished with fresh green onions for a burst of freshness.
Ingredients
Scale
For the Marinade
- 2 tablespoons jerk seasoning
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons lime juice
- Salt, to taste
- Pepper, to taste
Main Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 cup fresh pineapple chunks (about 1/2 pineapple)
- 2 green onions, thinly sliced (for garnish)
Instructions
- Marinate the Chicken: In a large bowl, mix the jerk seasoning, brown sugar, soy sauce, minced garlic, grated ginger, lime juice, salt, and pepper to create the marinade. Coat the chicken thighs thoroughly with the marinade, cover, and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Prepare the Pineapple: While the chicken marinates, peel and cut the pineapple into bite-sized chunks, setting them aside for baking with the chicken.
- Preheat the Oven: Set your oven to 400°F (200°C) and allow it to fully preheat to ensure even cooking.
- Arrange and Bake: Place the marinated chicken thighs in a baking dish. Scatter the pineapple chunks around and on top of the chicken. Bake in the preheated oven for 35 to 40 minutes, or until the chicken registers an internal temperature of 165°F (75°C) and the skin is nicely browned and crispy.
- Rest and Garnish: Remove the chicken from the oven and let it rest for 5 minutes to retain its juices. Garnish with sliced green onions before serving to add a fresh, mild onion flavor and a pop of color.
Notes
- For an extra smoky flavor, you can add a small amount of smoked paprika to the marinade.
- Bone-in, skin-on chicken thighs are recommended for juicier and more flavorful results but you can substitute with boneless, skinless thighs if preferred.
- Ensure the chicken reaches a safe internal temperature of 165°F (75°C) before serving.
- Leftover chicken pairs well with steamed rice or a fresh green salad.
