Sheet Pan Caribbean-Spiced Chicken with Pineapple Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs rubbed with aromatic Caribbean spices roast alongside sweet pineapple salsa, creating a vibrant, colorful one-pan dinner. This Caribbean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, olive oil, ground allspice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 40 min Serves 6 Caribbean cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, combine 3 tbsp olive oil, 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1 tsp ground cumin, 1 tsp paprika, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper to create the spice rub.
  2. Step 2: Pat dry 6 bone-in chicken thighs and rub the spice mixture evenly over each piece. Arrange thighs skin side up on a large rimmed sheet pan.
  3. Step 3: Roast chicken in the preheated oven for 35-40 minutes until skin is crispy and an instant-read thermometer inserted into the thickest part reads 165°F.
  4. Step 4: While chicken roasts, mix together 1 cup diced fresh pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, and 1 small finely diced jalapeño to make the pineapple salsa.
  5. Step 5: Remove chicken from oven and let rest 5 minutes. Serve chicken topped with pineapple salsa for a bright, tropical finish.

Frequently asked questions

How long does Sheet Pan Caribbean-Spiced Chicken with Pineapple Salsa take to make?

Total time is about 55 minutes (15 min prep + 40 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 Sheet Pan Caribbean-Spiced Chicken with Pineapple Salsa?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Sheet Pan Caribbean-Spiced Chicken with Pineapple Salsa?

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 Sheet Pan Caribbean-Spiced Chicken with Pineapple Salsa 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 Sheet Pan Caribbean-Spiced Chicken with Pineapple Salsa?

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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