Sheet Pan Spiced Jerk Chicken with Pineapple Salsa

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

A vibrant sheet pan dish featuring tender jerk-spiced chicken thighs paired with a fresh pineapple salsa that balances heat and sweetness. This caribbean-inspired chicken ready in about 55 minutes blends (about 2.5 lbs) bone-in 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 350 calories and feeds 6, 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: 15 min Cook: 40 min Serves 6 Caribbean cuisine 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 6 bone-in chicken thighs (about 2.5 lbs) with 3 tbsp jerk seasoning and 2 tbsp olive oil until evenly coated.
  2. Step 2: Arrange the chicken thighs skin side up on a rimmed sheet pan in a single layer. Roast for 35-40 minutes until the skin is crispy and the internal temperature reaches 165°F.
  3. Step 3: While the chicken roasts, combine 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, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Mix well and chill.
  4. Step 4: Remove the chicken from the oven and let rest for 5 minutes. Serve each chicken thigh topped with a generous spoonful of pineapple salsa for a refreshing contrast.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

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

Total time is about 55 minutes (15 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sheet Pan Spiced Jerk 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 Spiced Jerk 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 Spiced Jerk 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 Spiced Jerk 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.

Related recipes