Jerk chicken pineapple traybake

This four-step jerk chicken recipe is ideal for a quick weeknight dinner. The magic is in the spice rub and roasted pineapple.

Less than 1 hour

Serves 4-6


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • Tray of 6-8 chicken thighs and drumsticks
  • 2 red onions, quartered
  • 1 pineapple, peeled and cut into chunks
  • Olive or canola oil, for coating 


Jerk spice rub:

  • 4-6 sprigs fresh thyme
  • 2 cloves garlic, minced
  • 1 Tbsp (15ml) each cayenne pepper and smoked paprika
  • Handful parsley, chopped
  • Salt and milled pepper
  • 1 tsp (5ml) each groundallspice, cinnamon, nutmeg, chilli flakes and brown sugar
  • Juice (60ml) and grated peel of 2 limes + extra wedges for serving
  • Mango sambal, flatbreadsand lime wedges, for serving



  1. Preheat oven to 180°C.
  2. Place chicken, onions and pineapple in a deep baking dish. Using your hands, cover with oil until well-coated.
  3. Combine spice rub ingredients and coat chicken.
  4. Bake for 30-40 minutes until chicken is cooked.
  5. Serve with mango sambal, flatbreads and lime wedges.


Browse more recipes here


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Traditional hot cross buns

Nothing quite beats the scent of freshly baked hot cross buns at Easter. Lightly spiced with cinnamon and nutmeg, these irresistibly soft buns are best served warm with butter.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.