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.