RECIPE
12 INGREDIENTS4 STEPS3HR 30MIN

Amazing Pineapple Jerk Chicken

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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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If you’re looking for the bold flavors of a good Caribbean Jerk Chicken, this recipe requires little work and not too many ingredients.

3HR 30MIN

Total Cooking Time

12

Ingredients
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
3 Tbsp
Jerk Seasoning
6 sprigs
4 cloves
Garlic , diced
3
Scallions , chopped
1/2
Scotch Bonnet Pepper , diced
1 Tbsp
Brown Sugar
1/4 tsp
Freshly Ground Black Pepper
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Author's Notes

This recipe uses two whole chicken cut into pieces - but you’re free to use any cut of chicken you like.

Directions

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Step 1
Add the Canned Diced Pineapple (3 1/3 cups) , Orange Juice (1/4 cup) , Jerk Seasoning (3 Tbsp) , Garlic (4 cloves) , Dark Soy Sauce (2 Tbsp) , Scallions (3) , Fresh Thyme (6 sprigs) , Scotch Bonnet Pepper (1/2) , Brown Sugar (1 Tbsp) , Olive Oil (1 Tbsp) , and 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.
Step 2
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.
Step 3
Preheat your oven to 410 degrees F (210 degrees C).
Step 4
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.

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