Jerked Pineapple Chicken
★ Issue CMSC·22–047 · Published 20 Nov 2022
Caribbean/JerkchickenJerked-Chain

Jerked Pineapple Chicken.

Jerked mayo crust holds the heat while caramelized pineapple finish does the heavy lifting—done in 40 minutes

PREP 15 min
COOK 45 min
TOTAL 1:0h h
SERVES 9 people
HEAT medium
BLEND RATING 4.9 55 reviews · Jerked Chain®
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You'll need
Rimmed sheet pan9x13-inch baking dishInstant-read thermometerBlender or food processor

Jerked mayo crust holds the heat while caramelized pineapple finish does the heavy lifting—done in 40 minutes

Ingredients

FOR THE CHICKEN:

  • 9 drumsticks or desired chicken cuts, trimmed, rinsed, and dried well
  • 2 Tablespoons mayonnaise
  • 1/4 cup Casa M Spice Co® Jerked Chain® or Uncontrolled Jerked Chain®

PULLING IT ALL TOGETHER:

  • 2 Tablespoons butter
  • 1/4 cup red onion
  • 12 oz can pineapple in syrup
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons Casa M Spice Co® Jerked Chain® or Uncontrolled Jerked Chain®

Method

  1. 01

    Prep and season the chicken

    5 min

    Trim, rinse, and dry your chicken well—moisture is the enemy of seasoning adhesion. Place in a large mixing bowl and you're ready to coat.

  2. 02

    Make the spiced mayo rub

    2 min

    Combine mayo with Jerked Chain® in a small bowl and mix until completely homogenous. This creamy base locks the heat and flavor right onto the meat.

  3. 03

    Coat chicken and into the oven

    30 min

    Mix the spiced mayo thoroughly with all the chicken, then spread it into a baking dish and bake at 375°F for 30 minutes. This gentle start cooks the chicken through without burning the spice.

  4. 04

    Blend the pineapple glaze base

    3 min

    While chicken cooks, puree the canned pineapple with its syrup and Jerked Chain® in a blender. You're creating a smooth, spiced base that'll caramelize into something special.

  5. 05

    Build the glaze

    15 min

    Melt butter over medium-high heat, sauté red onion until soft (about 4 minutes), then deglaze with apple cider vinegar—those browned bits are pure flavor. Add your pineapple mixture and simmer until it thickens into a proper glaze, roughly 10 minutes. Trust your eye; all stoves run different.

  6. 06

    Baste and finish hot

    15 min

    Pull the chicken at 30 minutes, coat all sides generously with glaze, bump the oven to 425°F, and cook another 15 minutes until internal temp hits 160°F. Hit it with a quick broil at the end if you want that caramelized crust on the glaze.

  7. 07

    Rest before serving

    5 min

    Let the chicken rest 5 minutes after it comes out of the oven. This keeps the juices inside where they belong, not pooling on your plate.

From Mike's Notebook

01

Dry your chicken thoroughly before the mayo coat—moisture is the enemy of that spiced crust.

02

Don't drain the pineapple syrup; it's what caramelizes into the glaze that makes this work.

03

Let the glazed chicken rest five minutes after baking so the jerk-pineapple coating sets properly.

Nutrition

205 Calories / serving
23 gProtein
9 gTotal Fat
3 gSat. Fat
7 gCarbs
0 gFiber
6 gSugars
175 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

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