Pineapple and Jerk-Spiced Grilled Chicken

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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 drafted and published.

Juicy grilled chicken marinated in a vibrant jerk spice blend paired with caramelized pineapple slices for a tropical flair. This Caribbean-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, pineapple juice, jerk seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 15 min Serves 4 Caribbean cuisine 320 cal/serving

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Ingredients

4 pieces (about 1.5 lbs) boneless skinless chicken thighs
1/2 cup pineapple juice
2 tablespoons jerk seasoning
2 tablespoons olive oil
1 tablespoon fresh lime juice
8 slices, about 1/2 inch thick pineapple slices
1 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Step 1: In a large bowl, combine 1/2 cup pineapple juice, 2 tablespoons jerk seasoning, 2 tablespoons olive oil, 1 tablespoon fresh lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper; whisk to create the marinade.
Step 2: Add 4 boneless skinless chicken thighs to the marinade, tossing to coat fully. Cover and refrigerate for at least 2 hours, preferably overnight, to absorb the bold flavors.
Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Place 8 pineapple slices and marinated chicken thighs on the grill.
Step 4: Grill chicken thighs for 6-7 minutes per side until internal temperature reaches 165°F and the surface is nicely charred.
Step 5: Grill pineapple slices for 2-3 minutes per side until caramelized and grill marks appear, then remove both chicken and pineapple and let rest for 5 minutes before serving.