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!
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’.
Ingredients for our Sheet Pan Pineapple Jerk Chicken:
- Chicken Breast
- Lime Juice
- Caribbean Jerk Marinade
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.
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!
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 👇🏼
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- 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
- Preheat oven to 375 F.
- Dice the peppers, onions, cilantro, and cilantro.
- Place all ingredients in the bowl along with the marinade and mix thoroughly.
- Spread mixture evenly on a large, greased sheet pan and bake for 20 minutes.
- 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.
- After time has elapsed, remove from oven and allow to rest for 5 minutes.
- Serve on a bed of rice or over salad greens.
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.)