Sheet Pan Pineapple Jerk Chicken

This Sheet Pan Pineapple Jerk Chicken is filled with tangy pineapple, sweet peppers, bold onions, and hearty chicken. Marinated in a delicious Caribbean Jerk dressing, this recipe is a flavorful, SIMPLE go-to for a great and quick weeknight dinner!

The Sheet Pan Pineapple Jerk Chicken laid on a cooked plate of white rice, ready to be eaten.

You won’t believe how easy this sheet pan dinner is to make. I make it almost weekly, occasionally changing up the marinade to offer a little variety. This recipe takes no time at all to get the ingredients in a medium-sized mixing bowl to combine, and then layered on a sheet pan for a quick 20-minute bake! Layer it on or next to rice for a yummy, easy dinner tonight!

What is Caribbean Jerk seasoning?

Caribbean Jerk seasoning originates and gets its influence from Jamaica. Jerk seasoning typically has a slightly spicy flavor mixed with a smokey aspect. It pairs wonderfully with chicken, shrimp, pork, and steak. It is a pretty bold flavor that most can only describe as ‘Island-y’.

The ingredients for the Sheet Pan Pineapple Jerk Chicken laid out all on a plate.

Ingredients for our Sheet Pan Pineapple Jerk Chicken:

  • Chicken Breast
  • Lime Juice
  • Caribbean Jerk Marinade
  • Pineapple
  • Onions
  • Peppers

How to make our Sheet Pan Pineapple Jerk Chicken:

First, preheat the oven to 375 F.

Dice up the chicken breast into bite-sized pieces. In a medium sized mixing bowl, add the diced peppers and onions, chicken pieces, diced cilantro and the Caribbean jerk marinade. Mix thoroughly. Squeeze half of a lime over the the mixture and stir.

Pour the chicken mixture out onto a greased baking sheet. Place in the oven and bake for 20 minutes.

After 20 minutes, remove from the oven and gently top the chicken with pieces of pineapples. Return to the oven and cook for an additional 10 minutes.

The cooked sheet pan of Sheet Pan Pineapple Jerk Chicken after being cooked.

Once cooking time has completed, remove from the oven and allow to sit for about 5 minutes. Eat over a bed of rice, one a salad, or even wrapped up in a tortilla! The options are endless!

The Sheet Pan Pineapple Jerk Chicken laid out on a plate of rice with a fork on it.

One of the reasons this meal is on the weekly line up is because it is so versatile. One night we can have it over rice, and then a few days later, we have it piled high in a taco. I love throwing it over a large bed of greens – its so flavorful, I find you can even skip the dressing! It’s simple and delicious… just the way week night dinners should be! Check out these simple sheet pan dinners below 👇🏼


✔️ ONE PAN CHICKEN FAJITAS

✔️ HERBED GARLIC CHICKEN

✔️ EVERYTHING BAGEL CHICKEN BAKE


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Yield: 6 Servings

Sheet Pan Pineapple Jerk Chicken

The Sheet Pan Pineapple Jerk Chicken laid out on a plate of rice with a fork on it.

This Sheet Pan Pineapple Jerk Chicken is filled with tangy pineapple, sweet peppers, bold onions, and hearty chicken. Marinated in a delicious Caribbean Jerk dressing, this recipe is a flavorful, SIMPLE go-to for a great and quick weeknight dinner!

Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes

Ingredients

  • 1 1/2 Pounds Chicken Breast
  • 1 Red Pepper, diced
  • 1 Orange Pepper, diced
  • 1 Medium Onion, diced
  • 1 Cup Pineapple chunks
  • 1 1/2 Cup Caribbean Jerk Marinade
  • 1/2 Lime, juiced
  • 1/2 Cup Cilantro, diced

Instructions

  1. Preheat oven to 375 F.
  2. Dice the peppers, onions, cilantro, and cilantro.
  3. Place all ingredients in the bowl along with the marinade and mix thoroughly.
  4. Spread mixture evenly on a large, greased sheet pan and bake for 20 minutes.
  5. After 20 minutes, remove from oven and gently place the pineapple slices on the pan. Return to oven for an additional 10 minutes, or until the chicken reaches an internal temperature of 165 F.
  6. After time has elapsed, remove from oven and allow to rest for 5 minutes.
  7. Serve on a bed of rice or over salad greens.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 374Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 96mgSodium: 1329mgCarbohydrates: 18gFiber: 1gSugar: 12gProtein: 38g

(Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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