Sheet Pan Jerk-Spiced Caribbean Chicken with Pineapple Salsa

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

A vibrant Caribbean-inspired sheet pan chicken infused with aromatic jerk spices and topped with a fresh pineapple salsa that balances heat and sweetness. This caribbean-inspired chicken ready in about 35 minutes blends pounds boneless skinless chicken thighs, jerk seasoning, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 10 min Cook: 25 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1.5 pounds boneless skinless chicken thighs, 2 tbsp jerk seasoning, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat evenly.
  2. Step 2: Arrange the seasoned chicken thighs on a sheet pan in a single layer. Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and edges begin to caramelize.
  3. Step 3: While the chicken roasts, prepare the pineapple salsa: In a medium bowl, mix 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 tsp honey. Stir to combine and let sit to meld flavors.
  4. Step 4: Remove the chicken from the oven and let rest for 5 minutes. Serve each chicken thigh topped generously with the pineapple salsa, enjoying the contrast of spicy and sweet.

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Frequently asked questions

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

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sheet Pan Jerk-Spiced Caribbean Chicken with Pineapple Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sheet Pan Jerk-Spiced Caribbean 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 Jerk-Spiced Caribbean Chicken with Pineapple Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Jerk-Spiced Caribbean 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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