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Close up of sticky mahogany jerk glaze on bone-in chicken thighs with roasted red onions. (Jamaican Pineapple Jerk Chicken)

Jamaican Pineapple Jerk Chicken with Sticky Mahogany Glaze

This Jamaican Pineapple Jerk Chicken features bone-in thighs with a dark mahogany glaze, charred edges, and caramelized pineapple wedges. A vibrant, one-pan tropical dinner that balances fiery jerk spices with sweet, succulent fruit.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Caribbean, Jamaican
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 lbs bone-in, skin-on chicken thighs Approximately 1.36kg
  • 1 whole fresh pineapple Cut into thick triangular chunks
  • 1 large red onion Sliced into thick wedges
  • 1/2 cup Jamaican jerk marinade 120ml, store-bought or homemade
  • 2 tbsp soy sauce 30ml
  • 1/4 cup dark brown sugar 50g
  • 1 tbsp neutral oil 15ml
  • 1/2 tsp cracked black pepper
  • 3 whole green scallions Thinly sliced
  • 1/4 cup fresh cilantro leaves Small sprigs

Equipment

  • 1 Dark metallic baking sheet Ensures better browning and char.
  • 1 Large Mixing Bowl

Method
 

Preparation
  1. In a large bowl, whisk together jerk marinade, soy sauce, and brown sugar. Toss chicken thighs in the mixture until well coated. Marinate for at least 4 hours.
  2. Preheat oven to 425°F (220°C). On a dark metallic baking sheet, toss pineapple chunks and red onion wedges with oil and black pepper. Nestle the chicken thighs between them.
Cooking
  1. Roast for 35-40 minutes, basting the chicken with glossy pan juices halfway through.
  2. Broil for 3-5 minutes until the chicken skin has charred edges and the pineapple tips are caramelized and browned.
  3. Remove from oven and top with fresh scallions and cilantro sprigs before serving.

Notes

Use a dark baking sheet for the best char.
Always use fresh pineapple for the correct enzyme reaction and sweetness.