Description
Tropical Pineapple Chicken blends sweet pineapple with bold jerk spices for a vibrant meal. Bake or grill for an easy, island-inspired dish. Great for weeknight dinners or BBQs. Try it now and bring a tropical twist to your table!
Ingredients
2 lbs chicken (boneless breasts halved or bone-in thighs)
2 tbsp vegetable oil
½ cup chicken stock
2 tsp cornstarch
For Marinade/Jerk Sauce:
1 cup pineapple chunks
¼ cup brown sugar
4 green onions (trimmed, halved)
2 tbsp rice wine vinegar
2 tbsp soy sauce
2 tsp ground ginger
1 tsp onion powder
1 tsp cinnamon
1 tsp dried thyme
1 tsp garlic powder
½ tsp ground cloves
½ tsp allspice
½ tsp nutmeg
½ tsp salt
2 Scotch Bonnet peppers (or jalapeños for less heat)
For Grilled Pineapple:
3 cups pineapple chunks
2 tbsp brown sugar
Garnish:
2 green onions (green tops only, chopped)
Instructions
1. Prepare the Marinade:
- In a blender, combine pineapple chunks, brown sugar, green onions, rice wine vinegar, soy sauce, ground ginger, onion powder, cinnamon, thyme, garlic powder, ground cloves, allspice, nutmeg, salt, and Scotch Bonnet peppers. Blend until smooth.
- Place the chicken in a sealable container or bag, pour the marinade over it, and refrigerate for 2-3 hours.
2. Baking Method:
- Preheat oven to 400°F (200°C).
- Remove chicken from marinade, allowing excess to drip off. Reserve the marinade.
- In a large oven-safe skillet, heat vegetable oil over medium-high heat. Sear the chicken for 3-4 minutes on each side until browned.
- In a separate bowl, whisk together the reserved marinade, chicken stock, and cornstarch. Pour over the chicken in the skillet.
- Add pineapple chunks on top of the chicken.
- Transfer the skillet to the oven and bake, uncovered, for 35 minutes, basting occasionally.
- Ensure the internal temperature of the chicken reaches 165°F (74°C).
- Garnish with chopped green onions before serving.
3. Grilling Method:
- Preheat grill to 400°F (200°C).
- Remove chicken from marinade, allowing excess to drip off. Reserve the marinade.
- Sprinkle pineapple chunks with brown sugar.
- Grill chicken and pineapple for 4 minutes per side, or until chicken is cooked through.
- In a saucepan, combine reserved marinade and cornstarch. Bring to a simmer, whisking until thickened.
- Brush grilled chicken with the glaze and garnish with chopped green onions.
Notes
Use gloves when handling Scotch Bonnets.
Substitute with jalapeños for milder heat.
Fresh pineapple adds the best flavor, but canned works too (in juice, not syrup).
Chicken is done when internal temp reaches 165°F.
Marinate longer for bolder flavor.
- Prep Time: 10 minutes Additional Time: 2–3 hours marinating
- Cook Time: 45 minutes
- Category: Dinner, Main Course
- Method: Baking, Grilling
- Cuisine: Caribbean, Tropical
Nutrition
- Serving Size: 1 portion (of 4 total)
- Calories: 420 kcal
- Sugar: 16g
- Carbohydrates: 28g
- Protein: 36 g