Add the pineapple jerk sauce to the chicken and massage together until all chicken pieces are coated in sauce.
BAKE THE CHICKEN:
Add the chicken to the prepared baking dish, spreading them out side by side, and tightly cover the top with foil paper. Bake for 40-45 minutes or until chicken is mostly cooked through. Carefully, drain the jerk sauce “liquid” from the chicken into a bowl and set aside. Return the chicken back to the oven and bake for another 5 minutes.
Add the BBQ sauce to the jerk sauce liquid and mix together until combined. Generously brush (or spoon) the BBQ jerk sauce atop chicken, add additional pineapple chunks around chicken pieces and bake (without foil) for another 10-15 minutes for until the sauce has “Baked unto” chicken.
For a fancy look, garnish with fresh thyme sprigs, chopped scallions, and lime wedges along with chicken on a platter.
To serve, enjoy the pineapple jerk chicken by itself or with a side of bread (hard-dough bread is traditionally used) or with your favorite side (i.e. rice, veggies, etc.).
TIPS & TRICKS
STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
JERK SAUCE/MARINADE: Store any leftover sauce in an airtight jar or container and refrigerate for up to 1 week.
SCOTCH BONNET PEPPER: If you’d like, you can increase the amount of scotch bonnet peppers used in the jerk sauce to as much as 6 total, if you love extra spice!
ORIGINAL JERK:If you aren’t a fan of pineapple, feel free to omit the pineapple and make this recipe a traditional jerk chicken recipe!
