Grilled Caribbean Jerk Chicken W Pineapple Reduction
Infused with the vibrant flavors of the tropics, this Grilled Caribbean Jerk Chicken with Pineapple Reduction is a mouthwatering fusion of smoky, spicy, and sweet. Tender, bone-in chicken thighs are generously coated in bold jerk seasoning and grilled to perfection, achieving a tantalizing charred exterior while maintaining juicy, flavorful meat. The star of the dish is the luscious pineapple reduction—a tangy-sweet glaze enriched with brown sugar, fresh lime juice, and a hint of heat from optional red chili flakes. This sauce perfectly complements the spiced chicken, creating a harmony of flavors that will transport your taste buds straight to the Caribbean. Garnished with fresh cilantro and best paired with classic rice and beans or grilled vegetables, this easy-to-follow recipe is perfect for a summer barbecue or a themed dinner night. Ready in under an hour and serving four, it’s a must-make for lovers of tropical cuisine!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons jerk seasoning (store-bought or homemade)
- 2 tablespoons olive oil
- 1.5 cups pineapple juice
- 2 tablespoons brown sugar
- 1 clove garlic (minced)
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red chili flakes (optional, for heat)
Instructions
Prepare the chicken by patting it dry with paper towels. In a large bowl, coat the chicken thighs with olive oil and jerk seasoning, ensuring even coverage. Let the chicken marinate for at least 30 minutes, or up to 8 hours for deeper flavor.
Preheat your grill to medium-high heat. If using a charcoal grill, set up a two-zone cooking area with direct and indirect heat.
Place the chicken, skin-side down, on the direct heat side of the grill to sear. Cook for 3-4 minutes per side until nicely charred. Then move the chicken to the indirect heat side to finish cooking, turning occasionally until the internal temperature reaches 165°F (74°C). This should take 15-20 minutes.
While the chicken is grilling, prepare the pineapple reduction. In a small saucepan over medium heat, combine pineapple juice, brown sugar, minced garlic, lime juice, salt, black pepper, and red chili flakes (if using). Bring the mixture to a simmer, stirring occasionally. Reduce the heat and allow it to cook until thickened, about 10-12 minutes.
Once the chicken is cooked, transfer it to a serving platter and let it rest for 5 minutes. Drizzle the pineapple reduction over the chicken or serve it on the side as a sauce.
Garnish with freshly chopped cilantro and serve immediately. Pair with rice and beans or grilled vegetables to complete your Caribbean-inspired meal.
Nutrition Facts
Calories |
1829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3670 mg | 160% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 71.2 g | ||
| Protein | 109.0 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1584 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
