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Baked Jamaican Pineapple Jerk Chicken
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5 from 6 votes

Baked Jamaican Pineapple Jerk Chicken

This Jamaican Pineapple Jerk Chicken is a modern twist on classic jerk chicken and It's full of flavor and comfort.
Course Main Course
Keyword baked, bbq, chicken, dinner, easy, Jamaican, jerk, lunch, pineapple, spicy, sweet, sweets, weeknight meals
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 6 servings
Author Shanika | Orchids + Sweet Tea



  • 3-4 lbs. organic chicken (Drumsticks, Wings, + Thigh pieces work great!)
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 2 tsps cayenne peppers
  • 2 tsps black pepper
  • 2 tsps dried thyme
  • 2 tsps organic brown sugar
  • 1 tsp ground allspice
  • 1 tsp dried parsley
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp cumin


  • 3 Scotch bonnet peppers
  • 1/2 red onion, chopped
  • 4 garlic cloves
  • handful of scallions (aka green onions)
  • 2 Tbsps white vinegar
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 Tbsp minced fresh ginger
  • 1/4 cup pineapple chunks
  • 1/4 cup soy sauce, low-sodium
  • 1/4 cup filtered water
  • 2 Tbsps organic brown sugar
  • 1 carrot, peeled + chopped
  • 2 Tbsps pimento seeds


  • Pineapple chunks
  • BBQ sauce, premium
  • Fresh thyme sprigs
  • Chopped scallion (aka green onions)
  • Lime wedges, optional



  • In a large bowl, add your freshly cleaned + rinsed chicken along with onion powder, garlic powder, cayenne peppers, black pepper, thyme, brown sugar, allspice, parsley, smoked paprika, red pepper flakes, cinnamon, nutmeg, cloves, and cumin, mixing everything together until chicken is fully coated. Let it sit for 10-15 minutes. NOTE: For best results, it's best to marinate chicken overnight in the refrigerator.
  • Preheat the oven to 375 degrees Fahrenheit and lightly grease a standard 9x13 baking dish. Set aside.


  • In a high-powdered blender, add the scotch bonnet pepper, red onion, garlic cloves, scallions, vinegar, salt, black pepper, ginger, pineapple chunks, brown sugar, chopped carrots, soy sauce, pimento seeds, and water, blending until smooth and combined.


  • Add the pineapple jerk sauce to the chicken and massage together until all chicken pieces are coated in sauce.


  • Add the chicken to the prepared baking dish, spreading them out side by side, and tightly cover the top with foil paper. Bake for 40-45 minutes or until chicken is mostly cooked through. Carefully, drain the jerk sauce "liquid" from the chicken into a bowl and set aside. Return the chicken back to the oven and bake for another 5 minutes.
  • Add the BBQ sauce to the jerk sauce liquid and mix together until combined. Generously brush (or spoon) the BBQ jerk sauce atop chicken, add additional pineapple chunks around chicken pieces and bake (without foil) for another 10-15 minutes for until the sauce has "Baked unto" chicken.
  • For a fancy look, garnish with fresh thyme sprigs, chopped scallions, and lime wedges along with chicken on a platter.
  • To serve, enjoy the pineapple jerk chicken by itself or with a side of bread (hard-dough bread is traditionally used) or with your favorite side (i.e. rice, veggies, etc.).
  • Bon Appétit!


  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
  • JERK SAUCE/MARINADE: Store any leftover sauce in an airtight jar or container and refrigerate for up to 1 week.
  • SCOTCH BONNET PEPPER: If you'd like, you can increase the amount of scotch bonnet peppers used in the jerk sauce to as much as 6 total, if you love extra spice!