There’s a reason Jamaican jerk is one of the world’s most beloved culinary traditions. It’s a symphony of flavor—fiery, aromatic, smoky, and deeply savory—that speaks to the soul. But traditional jerk involves specialist techniques and equipment, like pimento wood for smoking. What if you could capture that iconic, irresistible taste in your own oven, with a sweet and tangy twist? Enter Baked Jamaican Pineapple Jerk Chicken. This recipe is a celebration of contrast: the intense, spicy heat of authentic jerk seasoning perfectly balanced by the caramelized sweetness of fresh pineapple. It’s a vibrant, crowd-pleasing dish that transforms simple chicken into a tropical feast, all with the convenience of your home kitchen.

This isn’t just about slathering chicken with store-bought sauce. We’re building layers of flavor from the ground up, creating a homemade jerk marinade that is profoundly aromatic and customizable to your heat tolerance. The pineapple does triple duty: its natural enzymes tenderize the chicken, its juices form the base of a sticky, glossy glaze, and its caramelized pieces become a delicious garnish. Baking, rather than grilling, makes this recipe accessible year-round, yielding succulent, flavorful chicken with minimal fuss. Whether it’s a busy Tuesday or a weekend dinner party, this dish promises to transport your taste buds straight to the Caribbean coast.

The Soul of Jerk: A Brief Cultural Note

To appreciate jerk is to understand its history. The technique originated with the Taino people, Jamaica’s indigenous inhabitants, who practiced a method of preserving and cooking meat called “boucan.” This was later adapted and refined by Maroons—escaped enslaved Africans who took refuge in the island’s mountainous interior. To preserve wild boar without refrigeration, they seasoned it with a powerful paste of Scotch bonnet peppers, allspice (pimento), thyme, and other local aromatics, then slow-cooked it over pimento wood in pits dug into the ground. This method not only preserved the meat but infused it with an unforgettable smoky, spicy, and herbaceous flavor. Today, jerk is a cornerstone of Jamaican identity and a UNESCO-recognized intangible cultural heritage. Our baked version is a tribute to that legacy, adapted for the modern home cook while honoring the spirit of those bold, foundational flavors.

Ingredients

For the Jerk Marinade & Chicken:

4-5 pounds bone-in, skin-on chicken thighs and drumsticks (or a whole chicken, cut into pieces)
1 cup fresh pineapple chunks (plus more for roasting)
6-8 green onions, roughly chopped
4-6 cloves garlic, peeled
1-2 Scotch bonnet or habanero peppers, stems removed (seeds in for maximum heat, seeds out for milder)
1 large shallot, roughly chopped
1-inch piece of fresh ginger, peeled and grated
1/4 cup fresh lime juice (about 2 limes)
3 tablespoons soy sauce (or coconut aminos for gluten-free)
3 tablespoons dark brown sugar
2 tablespoons olive oil or avocado oil
2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
1 tablespoon ground allspice (this is non-negotiable for authentic flavor)
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon smoked paprika
1 teaspoon freshly ground black pepper
1 1/2 teaspoons sea salt

For the Pineapple Glaze & Roasting:

2 cups fresh pineapple, cut into 1-inch chunks
1 red bell pepper, cut into chunks
1 medium red onion, cut into wedges
2 tablespoons olive oil
1/4 cup pineapple juice or orange juice
2 tablespoons honey or maple syrup
1 tablespoon soy sauce
Fresh thyme sprigs and lime wedges, for garnish

Instructions

Prepare the Marinade: In a high-powered blender or food processor, combine the 1 cup of pineapple chunks, green onions, garlic, Scotch bonnet pepper(s), shallot, ginger, lime juice, soy sauce, brown sugar, oil, thyme, allspice, cinnamon, nutmeg, smoked paprika, black pepper, and salt. Blend until a smooth, vibrant paste forms. Taste carefully (it will be spicy!) and adjust salt or heat if desired.
Marinate the Chicken: Place the chicken pieces in a large, non-reactive bowl or a zip-top bag. Pour the jerk marinade over the chicken, ensuring every piece is thoroughly and generously coated. Use your hands to massage the marinade under the skin where possible for maximum flavor penetration. Seal the bag or cover the bowl and refrigerate for at least 4 hours, but preferably overnight (12-24 hours). This extended marination is crucial for developing the deep, complex flavors.
Preheat and Prep Vegetables: When ready to cook, remove the chicken from the fridge and let it sit at room temperature for 30 minutes. Preheat your oven to 400°F (200°C). On a large, rimmed baking sheet, toss the remaining pineapple chunks, red bell pepper, and red onion with 1 tablespoon of the olive oil. Push the vegetables to the perimeter of the pan.
Sear and Arrange: Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off (reserve any leftover marinade in the bowl). Sear the chicken pieces, skin-side down, for 3-4 minutes until the skin is golden and crisp. Transfer the chicken, skin-side up, to the center of the prepared baking sheet, nestled among the pineapple and vegetables.
Make the Glaze and Bake: In a small saucepan, combine the reserved marinade, pineapple/orange juice, honey, and 1 tablespoon of soy sauce. Bring to a gentle simmer over medium heat and cook for 5 minutes, stirring occasionally, to create a thickened glaze. Brush a generous amount of this glaze over the seared chicken pieces. Pour about 1/4 cup of water into the bottom of the baking sheet (not over the chicken) to create steam and prevent burning.
Bake to Perfection: Place the baking sheet in the preheated oven. Bake for 35-45 minutes, brushing the chicken with more glaze every 15 minutes. The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part (not touching bone), the skin is dark, caramelized, and slightly charred at the edges, and the pineapple is golden brown.
Rest and Garnish: Once cooked, remove the baking sheet from the oven. Tent the chicken loosely with foil and let it rest for 10 minutes. This allows the juices to redistribute, ensuring moist, tender meat. Garnish with fresh thyme sprigs and serve with lime wedges on the side for squeezing.

Pro Tips for the Best Baked Jerk Chicken

Heat Management: Scotch bonnet peppers are very hot. For a mild version, use one pepper with seeds removed. For authentic heat, use two with seeds. Always wear gloves when handling and never touch your face.
The Allspice Imperative: Ground allspice is the heart of jerk seasoning. For an even more authentic note, toast whole allspice berries in a dry pan until fragrant, then grind them fresh.
Don’t Skip the Sear: Searing the chicken skin before baking locks in juices and provides crucial texture, preventing rubbery skin. That initial crispness is worth the extra pan.
Marination is Key: The longer you marinate, the better. The acids and enzymes break down the chicken for unbelievable tenderness and flavor absorption.
Check for Doneness: Always use a meat thermometer. Oven temperatures vary, and bone-in chicken can be tricky. 165°F at the thickest part is your guarantee of perfect, safe doneness.

Serving Suggestions & Variations

This Baked Jamaican Pineapple Jerk Chicken is a complete meal on a sheet pan, but it shines even brighter with the right accompaniments.

Classic Pairings: Serve with Jamaican Rice and Peas (rice cooked with coconut milk, kidney beans, and thyme) to soak up all the glorious juices. A simple side of steamed callaloo or sautéed cabbage adds a fresh, green contrast.
Lighter Options: For a low-carb or lighter meal, serve the chicken over a mango-avocado salad or with a side of grilled plantains (tostones or sweet maduros).
Protein Swaps: This marinade and method work wonderfully with bone-in pork chops, salmon fillets (reduce baking time), or extra-firm tofu for a vegetarian option.
Leftover Magic: Shred any leftover chicken and toss it into tacos with pineapple salsa, pile it onto a sandwich with cole slaw, or mix it into a hearty grain bowl with black beans and a coconut-lime dressing.

Storing and Reheating

Store leftover chicken (separate from bones if possible) and roasted vegetables in an airtight container in the refrigerator for up to 3 days. To reheat, place in a baking dish, add a splash of water or chicken broth, cover with foil, and warm in a 325°F oven until heated through. This method prevents the chicken from drying out. The glaze and marinade can be made ahead and refrigerated for up to 3 days before using.

Conclusion

Baked Jamaican Pineapple Jerk Chicken is more than a recipe; it’s an experience. It fills your kitchen with the most incredible aromas—warm spices, sweet fruit, and savory herbs—and delivers a plate of food that is unabashedly bold and joyful. It democratizes a world-renowned culinary tradition, making it achievable for any home cook on any night of the week. So, gather your spices, embrace the heat, and get ready for the sweet, spicy, and utterly irresistible magic of homemade jerk. Your family and your taste buds will thank you.