Sheet Pan Caribbean-Spiced Chicken with Pineapple Salsa

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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.

Ingredients

• 6 pieces bone-in chicken thighs
• 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
• 1/2 tsp black pepper
• 1 cup fresh pineapple, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 1 small jalapeño, finely diced

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

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.