Oven-Roasted Jerk Chicken with Pineapple and Scotch Bonnet Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Succulent oven-roasted jerk chicken thighs glazed with a spicy-sweet pineapple and Scotch bonnet pepper sauce, perfect for a Caribbean-inspired feast. This caribbean-inspired chicken ready in about 65 minutes pairs (about 3 lbs) bone-in chicken thighs, jerk seasoning, pineapple juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 50 min Serves 6 Caribbean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Rub 6 bone-in chicken thighs evenly with 3 tbsp jerk seasoning, 1 tsp salt, and 1/2 tsp black pepper. Set aside for 10 minutes to marinate.
  2. Step 2: In a small saucepan, combine 1/2 cup pineapple juice, 1 cup fresh pineapple chunks, 1 finely minced scotch bonnet pepper, 2 tbsp brown sugar, 2 tbsp olive oil, 3 minced garlic cloves, and 1 tbsp fresh thyme leaves. Simmer over medium heat for 8-10 minutes until thickened and syrupy.
  3. Step 3: Place chicken thighs skin-side up on a baking sheet lined with foil. Roast for 30 minutes.
  4. Step 4: Remove chicken from oven and brush generously with half of the pineapple glaze. Return to oven and roast for an additional 10-15 minutes, basting once more with remaining glaze halfway through, until internal temperature reaches 165°F and skin is caramelized.
  5. Step 5: Let rest 5 minutes before serving with extra glaze on the side.

Equipment for this recipe

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Frequently asked questions

How long does Oven-Roasted Jerk Chicken with Pineapple and Scotch Bonnet Glaze take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oven-Roasted Jerk Chicken with Pineapple and Scotch Bonnet Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jerk seasoning from drying out.

Can I substitute ingredients in Oven-Roasted Jerk Chicken with Pineapple and Scotch Bonnet Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Roasted Jerk Chicken with Pineapple and Scotch Bonnet Glaze for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Oven-Roasted Jerk Chicken with Pineapple and Scotch Bonnet Glaze?

Caribbean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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