Canned Diced Pineapple (3 1/3 cups)
Orange Juice (1/4 cup)
Jerk Seasoning (3 Tbsp)
Garlic (4 cloves)
Dark Soy Sauce (2 Tbsp)
Fresh Thyme (6 sprigs)
Scotch Bonnet Pepper (1/2)
Brown Sugar (1 Tbsp)
Olive Oil (1 Tbsp)
Freshly Ground Black Pepper (1/4 tsp)
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.