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Jerk-Spiced Chicken and Pineapple Traybake

Jerk-Spiced Chicken and Pineapple Traybake

Fresh pineapple, juicy chicken, and chili heat bring big flavor on the sheet pan.

By Julia RackowOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    20 minutes active
  • Rating

Chunks of fresh pineapple and whole habanero chilies roast alongside bone-in, skin-on chicken parts, the whole lot seasoned with mixture of dried thyme and Jamaican jerk spice. After roasting, the lightly caramelized fruit and softened chilies are tossed with lime juice and pan juices to make a sweet-savory accompaniment. The final sprinkle of lime zest is key—it perks up the dish with fruity flavor but without the addition of acidity. To simplify prep, purchase an already peeled and cored pineapple.

Ingredients
  • 2

    teaspoons dried thyme

  • 2

    teaspoons jerk seasoning

  • Kosher salt and ground black pepper

  • 3

    pounds bone-in, skin-on chicken breast or thighs

  • 1

    pineapple, peeled, cored and cut into 1-inch chunks

  • 4

    habanero chilies, stemmed

  • 1

    lime, zest grated, then halved

  • extra-virgin olive oil, for drizzling

Heat the oven to 450°F. Mix the thyme, jerk seasoning, 1 tablespoon salt and 1½ teaspoons pepper. Set the chicken skin up on a rimmed baking sheet. Set the pineapple, chilies and lime halves around it. Drizzle with oil, then sprinkle with the spices. Roast until the breasts reach 160°F or thighs reach 175°F, 30 to 40 minutes. Transfer the chicken to a platter. Chop the chilies and add to the pineapple along with the juice from the lime halves. Stir with the pan juices, then transfer to the platter. Sprinkle with the lime zest.

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