Sheet Pan Tropical Jerk Chicken with Pineapple Salsa

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

Juicy chicken thighs rubbed with a spicy jerk seasoning, roasted alongside sweet pineapple and bell peppers for a vibrant Caribbean-inspired meal. This caribbean-inspired chicken ready in about 50 minutes blends 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 320 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: 35 min Serves 6 Caribbean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 6 bone-in chicken thighs with 3 tbsp jerk seasoning and 2 tbsp olive oil until evenly coated.
  2. Step 2: Arrange the seasoned chicken thighs on a sheet pan. Scatter 1 cup fresh pineapple chunks, 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 small sliced red onion around the chicken.
  3. Step 3: Roast in the oven for 30-35 minutes, turning the chicken halfway through, until the chicken is cooked through and the edges of the pineapple and vegetables are caramelized.
  4. Step 4: Remove from oven and drizzle 2 tbsp fresh lime juice over the chicken and vegetables, then sprinkle with 1/4 cup chopped fresh cilantro, 1 tsp salt, and 1/2 tsp black pepper. Serve warm.

Frequently asked questions

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

Total time is about 50 minutes (15 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sheet Pan Tropical 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 Tropical 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 Tropical 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 Tropical 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.

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