My family loves the island flavors of this Pineapple Glazed Jerk Chicken. It features the sweet and spicy flavor combination that always brings a smile to the faces around my kitchen table. Chicken legs are rubbed with jerk seasoning and baked until golden. Glazed with a sweet and spicy pineapple glaze, they’re nothing short of finger licking good.
Easy Pineapple Glazed Jerk Chicken Recipe
How to Make the Best Pineapple Glazed Jerk Chicken Recipe
- Ingredients you’ll need to make homemade Pineapple Glazed Jerk Chicken: 3 pounds chicken drumsticks , prepared jerk seasoning i.e. McCormick’s or similar, minced garlic, olive oil, brown sugar, salt and black pepper.
- Ingredients for the Pineapple Glaze: Pineapple preserves, butter, shallot, red bell pepper, apple cider vinegar, red pepper flakes and garlic.
- Kitchen gadgets you’ll need: A large sheet pan with a rack or oven safe grill pan, a heavy bottomed saucepan, measuring cups and spoons, a sharp knife and cutting board. It’s also helpful to have a silicone pastry brush to brush the glaze onto the chicken.
- If you’re unable to find pineapple preserves you can adapt using apricot or mango.
- You can also make the following changes to adapt the glaze. Add one 8 ounce can of undrained crushed pineapple and 1/2 cup of granulated sugar to the other ingredients. You may need to cook the glaze slightly longer to give it time to thicken and reduce.
- Store leftover Jerk Chicken chilled in the refrigerator for up to 3 days. It’s delicious cold, but you can reheat gently in an air fryer for a few minutes or a 350°F oven just until the skin has crisped again. Watch it closely and don’t walk away it can burn.
Side Dishes to Serve with Pineapple Glazed Jerk Chicken
The sweet and spicy flavors in this dish go particularly well with rice dishes and salads. A twice baked potato or a side of green beans would go well with this dish, too. You can’t go wrong with a dish of macaroni and cheese or any of your other favorite Southern side dishes. When you catch chicken on sale, whip-up a batch of this jerk chicken for dinner. For more chicken inspiration, also checkout my Parade article featuring 18 Ways To Rock Chicken Wings.
- Teriyaki Rice Pilaf is filled with mushrooms and petite peas for added color.
- Cajun Dirty Rice complements the sweet and spicy vibe beautifully.
- Seven Layer Salad is a feast for the eyes.
- Loaded Baked Potato Salad is practically a meal on it’s own.
- Homemade Breadsticks will go with this or any of your favorite entrées.
- Green Bean Salad can be made in advance for a timesaver.
- Sweet Corn on the Cob.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Pineapple Glazed Jerk Chicken
- 3 lb chicken drumsticks
- 2 tsp Jerk seasoning [i.e. McCormick's or your favorite]
- 4 clove garlic minced
- 3 Tbsp olive oil
- 2 Tbsp brown sugar
- salt and black pepper to taste
- For the glaze:
- 2 Tbsp butter
- 1 large shallot, minced or 1/4 cup red onion
- 3 Tbsp red bell pepper small dice
- 1 12 oz jar pineapple preserves
- 2 Tbsp apple cider vinegar
- 2 Tbsp brown sugar
- 1/2 tsp red pepper flakes adjust to taste
- Preheat the oven to 375°F. Use an oven safe grill pan, broiler pan, or jelly roll pan fitted with a rack. spritz liberally with cooking spray. Set aside.
- Rinse and pat dry the chicken drumsticks. Mix together the Jamaican Jerk seasoning, minced garlic, olive oil and brown sugar to form a paste. Rub on all sides of the chicken. Season with salt and pepper to your taste.
- Place onto the pan. Sprinkle the top with additional seasoning, if desired. Bake for 30 minutes.
- While the chicken is baking make the glaze. Saute diced shallot or red onion with the red pepper in 2 Tbsp butter until softened, around 4 minutes, Season with salt and black pepper to taste.
- Add the remaining ingredients, mix well. Simmer for for 10-15 minutes until reduced by 1/4 then remove from the heat.
- After baking the chicken for 30 minutes, brush with the glaze. Turn and brush the other side with glaze.
- Bake an additional 10 minutes or until the juices run clear.
- Remove from the oven and rest loosely tented with foil for 10 minutes before serving.
- Serve leftover glaze warm on the side if desired.
- If you're unable to find pineapple preserves you can adapt using apricot or mango.
- You can also make the following changes to adapt the glaze. Add one 8 ounce can of crushed pineapple (with juice) and 1/2 cup of granulated sugar to the other ingredients. You may need to cook the glaze slightly longer to give it time to thicken and reduce.