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Jerk-Spiced Chicken and Pineapple Traybake

4 Servings

50 minutes 20 minutes active

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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.



50 minutes

20 minutes active


  • 2

    teaspoons dried thyme

  • 2

    teaspoons jerk seasoning

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Amanda M.
June 20, 2022
So good that I am making it again for a dinner party with friends.
Suhail A.
January 16, 2023
Good recipe
Watch the habanero chillies. It turned out too spicy
Kathleen J.

This is excellent easy and tasty. It was a bit too salty for me so the 2nd time we omitted the salt (the jerk seasoning we mixed had a little in it and we can add more plate-side if desired). This is going to be a regular in the rotation when pineapple is available

Sue E.

I thought I had Jerk seasoning, but it was creole. I added spices to the creole and used that. My husband and I loved the chicken. I would definitely recommend it. I used less salt than called for and used less chicken with and didn’t decrease the spice. It will be made again.

Peter Chris S.

I made jerk seasoning from this recipe: Dish came out very flavorful, but surprisingly spicy for a Christopher Kimball joint. I like spicy food, but even so next time I would cut the habaneros from 4 to 1, or seed them to tame the heat, to make this friendlier for my family. The pineapple is INSANE with the chicken, you'll want pineapple in every bite. I served with baked potatoes and spooned the sauce (which is quite thin, as it's chicken juices, habaneros, and fruit juices) into them.