Amazing Pineapple Jerk Chicken
If you’re looking for the bold flavors of a good Caribbean Jerk Chicken, this recipe requires little work and not too many ingredients.
Provided by: CaribbeanPot
Categories: Protein Packed Easy Dairy-Free Shellfish-Free Meal Plan Full Meal Weekend Project Egg-Free Fish-Free Peanut-Free Tree Nut-Free Tomato-Free Oven
Time: 0 min
Yield: 4 servings
Number Of Ingredients: 12
Reviews:
Ingredients:
Prep Time
48 mins
Cook Time
0:22 hours
Total Time
0:01 hours
| 20 ounce Canned Diced Pineapple | |
| 1/4 cup Orange Juice | |
| 3 tablespoon Jerk Seasoning | |
| 2 tablespoon Dark Soy Sauce | |
| 6 sprig Fresh Thyme | |
| 4 clove Garlic | |
| 3 Scallion | |
| 1/2 Scotch Bonnet Pepper | |
| 1 tablespoon Brown Sugar | |
| 1 tablespoon Olive Oil | |
| 1/4 teaspoon Freshly Ground Black Pepper | |
| 8 Bone-in, Skin-on Chicken Thighs and Drumsticks |
Steps:
| Add the Canned Diced Pineapple (20 ounce), Orange Juice (1/4 cup), Jerk Seasoning (3 tablespoon), Garlic (4 clove), Dark Soy Sauce (2 tablespoon), Scallion (3), Fresh Thyme (6 sprig), Scotch Bonnet Pepper (1/2), Brown Sugar (1 tablespoon), Olive Oil (1 tablespoon), and Freshly Ground Black Pepper (1/4 teaspoon) into a large bowl and mix well. Try to bruise the thyme so it can release its flavor oils. | |
| Pour the marinade over the Bone-in, Skin-on Chicken Thighs and Drumsticks (8). Leve the skin on to protect the chicken from drying out in the oven. Allow this to marinate for at least 2 hours. | |
| Preheat your oven to 410 degrees F (210 degrees C). | |
| Place directly into a preheated oven on the middle rack. Roast uncovered on the middle rack 1 hour and 15 minutes and you’re left with an amazing pineapple jerk chicken to enjoy. Be sure to line your roasting pan with foil so clean-up is easy. |