Sheet Pan Pineapple Jerk Chicken with Caribbean Spices

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs marinated in vibrant Caribbean jerk spices roasted alongside sweet pineapple chunks for a bright, flavorful dinner. This caribbean-inspired chicken ready in about 50 minutes pairs bone-in, skin-on chicken thighs, pineapple chunks, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 35 min Serves 4 Caribbean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 3 tbsp olive oil, 4 minced garlic cloves, 2 tsp fresh thyme leaves, 1 tsp allspice, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 small finely chopped scotch bonnet pepper, 1 tbsp brown sugar, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp lime juice to create the jerk marinade.
  2. Step 2: Add 6 bone-in, skin-on chicken thighs to the marinade and rub thoroughly to coat. Cover and refrigerate for at least 1 hour or up to overnight to develop flavor.
  3. Step 3: Preheat oven to 425°F. Arrange the marinated chicken thighs skin-side up on a large sheet pan and scatter 1 1/2 cups pineapple chunks around the chicken.
  4. Step 4: Roast for 30-35 minutes until the chicken skin is crisp and internal temperature reaches 165°F. The pineapple will caramelize lightly and add sweetness.
  5. Step 5: Remove from oven and let rest 5 minutes before serving, spooning pan juices over chicken and pineapple for a juicy finish.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Pineapple Jerk Chicken with Caribbean Spices take to make?

Total time is about 50 minutes (15 min prep + 35 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 Pineapple Jerk Chicken with Caribbean Spices?

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 pineapple chunks from drying out.

Can I substitute ingredients in Sheet Pan Pineapple Jerk Chicken with Caribbean Spices?

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 Pineapple Jerk Chicken with Caribbean Spices 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 Pineapple Jerk Chicken with Caribbean Spices?

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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