Baked Caribbean Jerk Chicken Thighs with Pineapple Salsa

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Spicy baked chicken thighs infused with a vibrant jerk marinade, paired with a fresh pineapple salsa that balances heat with tropical sweetness. This Italian recipe (gluten free), ready in about 55 minutes, pairs bone-in chicken thighs, jerk seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Caribbean cuisine 350 cal/serving

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Ingredients

4 pieces (about 2 lbs) bone-in chicken thighs
2 tbsp jerk seasoning
2 tbsp olive oil
3 cloves, minced garlic cloves
1 cup, diced fresh pineapple
1/2 cup, finely diced red bell pepper
1/4 cup, finely diced red onion
2 tbsp, chopped fresh cilantro
2 tbsp lime juice
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F. In a mixing bowl, combine 2 tbsp olive oil, 3 minced garlic cloves, 2 tbsp jerk seasoning, 1 tsp salt, and 1/2 tsp black pepper. Rub this marinade evenly over 4 bone-in chicken thighs, coating them thoroughly.
Step 2: Place the marinated chicken thighs on a baking sheet lined with foil, skin side up. Bake in the preheated oven for 35-40 minutes until the skin is crispy and internal temperature reaches 165°F.
Step 3: While chicken bakes, prepare pineapple salsa by mixing 1 cup diced fresh pineapple, 1/2 cup finely diced red bell pepper, 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, and 2 tbsp lime juice in a bowl. Stir gently until combined.
Step 4: Remove chicken from oven and rest for 5 minutes. Serve the baked jerk chicken thighs topped with the fresh pineapple salsa for a balance of spicy and sweet flavors.