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Jerk-spiced Chicken Thighs With Pickled Pineapple

Jerk-Spiced Chicken Thighs with Pickled Pineapple Bliss

This Jerk-Spiced Chicken Thighs with Pickled Pineapple recipe delivers a unique Caribbean flavor combination in just 55 minutes.
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Prep Time 30 minutes
Cook Time 25 minutes
Refrigeration Time 30 minutes
Total Time 55 minutes
Servings: 4 thighs
Course: Chicken
Cuisine: Caribbean
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Bone-in, skin-on
  • 2 tablespoons Jerk Seasoning Store-bought or homemade
  • 2 tablespoons Olive Oil Can substitute with coconut oil
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Black Pepper Adjust to taste
  • 2 tablespoons Lime Juice Lemon juice can be substituted
For the Pickled Pineapple
  • 1 cup Fresh Pineapple Diced; canned can be used if fresh isn't available
  • 1/2 cup Apple Cider Vinegar White vinegar can be substituted
  • 1 tablespoon Sugar Honey or agave syrup can be alternatives
  • 1/4 teaspoon Red Pepper Flakes Optional, adjust to heat preference
  • 1/2 teaspoon Ground Ginger Fresh ginger can be used

Equipment

  • mixing bowl
  • pan
  • Grill or Cast-Iron Skillet

Method
 

Cooking Instructions
  1. In a large mixing bowl, combine jerk seasoning, olive oil, salt, pepper, and lime juice. Add chicken thighs and coat well. Cover and refrigerate for at least 30 minutes.
  2. In a saucepan, mix apple cider vinegar, sugar, salt, red pepper flakes, and ground ginger. Heat until sugar dissolves. Stir in diced pineapple, cool, and refrigerate for at least 30 minutes.
  3. Preheat grill or skillet over medium-high heat. Cook chicken thighs skin side down for 6-7 minutes. Flip and cook for 15-20 minutes until internal temperature reaches 165°F.
  4. Remove chicken from heat and let rest for 5 minutes to redistribute juices.
  5. Serve chicken thighs with pickled pineapple on top. Enjoy over rice or with a salad.

Nutrition

Serving: 1pieceCalories: 420kcalCarbohydrates: 15gProtein: 30gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 20mgIron: 2mg

Notes

For crispy skin, always cook skin-side down first. Let the chicken marinate for full flavor and rest it after cooking for juiciness.

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