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!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Preheat your grill to medium-high heat. If using a charcoal grill, set up a two-zone cooking area with direct and indirect heat.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Garnish with freshly chopped cilantro and serve immediately. Pair with rice and beans or grilled vegetables to complete your Caribbean-inspired meal.

Nutrition Facts

Serving size	(1061.1g)

Amount per serving	% Daily Value*
Calories	1829.2

Total Fat 121.4g	0%
Saturated Fat 30.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 486mg	0%
Sodium 3669.8mg	0%
Total Carbohydrate 80.6g	0%
Dietary Fiber 2.0g	0%
Total Sugars 71.2g
Protein 109.0g	0%

Vitamin D 0IU	0%
Calcium 150.2mg	0%
Iron 7.3mg	0%
Potassium 1583.7mg	0%

*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.

Source of Calories

Fat: 59.0%

Protein: 23.6%

Carbs: 17.4%