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Close up handheld photo of Pineapple Jerk Chicken showing the dark mahogany glaze and charred chicken skin.

Pineapple Jerk Chicken with Caramelized Pineapple and Mahogany Glaze

This Pineapple Jerk Chicken features charred skin-on thighs coated in a dark mahogany jerk glaze, roasted with caramelized pineapple and red onions for a sweet and spicy Caribbean-inspired dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Caribbean, Jamaican
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 lbs chicken thighs skin-on, bone-in (900g)
  • 2 cups fresh pineapple chunks roughly 330g
  • 1 large red onion cut into thick wedges (150g)
  • 1/4 cup soy sauce 60ml
  • 3 tbsp brown sugar 36g
  • 1 tbsp ground allspice 6g

Equipment

  • 1 Black Baking Dish Ensures even heat and caramelization
  • 1 Blender For the jerk marinade

Method
 

Preparation
  1. Blend soy sauce, brown sugar, allspice, and peppers until smooth to create the jerk base.
  2. Coat chicken thighs in the marinade and refrigerate for at least 4 hours.
  3. Place chicken, pineapple chunks, and onion wedges in a black baking dish.
  4. Bake at 400°F (200°C) for 35 minutes until the chicken is cooked through.
  5. Broil for 3-5 minutes until the skin is charred and the glaze is dark mahogany.

Notes

Use fresh pineapple for the best caramelization.
Ensure the chicken skin is dry before marinating for maximum crispiness.