Jamaican Jerk and Citrus Pineapple Roasted Chicken.
How about a little sunshine and trop-i-cal for these cold winter days?
Which really just means lots of citrus and Jamaican flavors. Which means – really delicious stuff!!
For some reason, every winter, while I crave cozy, warm and hearty flavors, I crave light and tropical flavors as well. I am not at the point yet where I am done with the cold and snow, but I still love a little taste of the tropics. It’s kind of refreshing, you know?
Plus, both citrus and pineapple are in season right now, so I am pretty much going crazy with them. Can’t help it.
Ok, so I don’t know why, but I really have no idea what the heck to say today. Not knowing what to say when I first sit down is actually quite normal for me, but usually I type the first line and then everything just seems to flow. Well I guess not today. Today all I can currently think about is how my painter buds, who I have been spending way too much time with, should probably GO HOME. I mean it is 8:15 pm.
I mean, I am not trying to be mean, but those two talk about the stupidest stuff. Super nice guys and all, but man I kind of need a break…Friday can not get here soon enough!
Anyway, other than my painters. I got nothing on the brain. Except citrus. Which I love to death, now more than ever, but I already told you that.
So let’s get into a little meatier conversation and talk about this Jamaican jerk citrus pineapple roasted chicken.
I have seen a lot of citrus roasted chicken recipes around, but I wanted to put my own kind of spin on it. I love any kind of jerk seasoning, but a spicy Jamaican jerk seasoning has got to be my favorite. I seem to work these flavors into a lot of my sauces. These sauces are not necessarily up on the blog, a lot of times I am just throwing stuff together for dinner, but I’ll often end up going with these flavors. My family likes spicy, so it works.
So I took typical Jamaican jerk flavors and added a little winter citrus, and a little pineapple (because pineapple should be in all Jamaican dishes). It’s crazy simple and easy, but totally delish. Even the boys loved the chicken (once they picked the fruit off of course).
I served the chicken with some fried rice, but you could do roasted potatoes, polenta or really whatever you mood is telling you to go with. All I needed was the fruit. Definite fruit addict over here.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Jamaican Jerk and Citrus Pineapple Roasted Chicken.
By halfbakedharvest
Course: Main Course
Cuisine: jamaican
Keyword: jerk chicken, pineapple, roasted chicken
How about a little sunshine and trop-i-cal for those cold winter days?
Ingredients
- 1/4 olive oil
- 2 tablespoons pomegranate molasses or regular molasses
- 2 tablespoons coconut rum optional
- 2 habanero chilies seeded
- 1 inch fresh ginger peeled and roughly chopped
- 3 cloves garlic
- 8 green onions chopped
- 1/2 cup cilantro or 1/2 teaspoon cardamon
- 1 tablespoon fresh thyme
- 2 teaspoons all-spice
- 1/2 teaspoon cinnamon
- 1 teaspoon salt + pepper
- 3-4 pounds chicken breast thighs or legs (I used mostly breasts with a few thighs + legs interspersed)
- half a small pineapple cored and sliced thin
- 1/2 of a blood orange sliced thin with the peel on
- 1/2 of a grapefruit sliced thin with the peel on
- 1/2 of a cara cara orange sliced thin with the peel on
- 1 lime sliced thin with the peel on
Instructions
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Preheat the oven to 475 degrees F. Line a baking sheet with parchment paper.
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To a blender, add the olive oil, pomegranate molasses, coconut rum (if using), habanero chilies, ginger, garlic, green onions, cilantro, thyme, all-spice, cinnamon salt and pepper. Blend until smooth. Add in more olive oil if the sauce seems a little too thick.
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Now grab the oranges, grapefruit and limes and very thinly slice them. Lay the slices along with the pineapple slices on the prepared baking sheet. Place the chicken pieces over the citrus. Brush each chicken piece with the sauce.
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Roast for 25-30 minutes or until the chicken is cooked throughout. I brushed my chicken with the remaining sauce half way through roasting. Serve the chicken with the roasted citrus slices.
But really, how pretty is that fruit? LOVE IT.
I don’t drink but all that fruit is making me think of a big old pitcher of Sangria and of course the chicken would taste really good.
Thanks Nancy!
I love spice and with two habaneros this definitely must have some heat…I love how the citrus is roasted looks so good. The colors of that citrus are amazing.
Thanks Lisa!!
I remember seeing those citrus pics on IG last week and I got all excited! And you did not disappoint! The hubs and I first tried jerk chicken on a vacay in the Bahamas….1 year ago. AND I have been CRAVING it ever since! Pinned 🙂
Thanks Taylor!! 🙂
Wow that’s looking too delicious. This recipe is now added to my must eat list 😛 Great idea to use all the citrus fruits.
Thank you!
As always, your photography is impeccable! And so is the recipe–like a taste of summer, reminding me that this winter won’t last forever 🙂
Thanks Danielle!
I love the simplicity of this recipe! Great flavors with the chilli and rum!!! The citrus is a great touch. Sorry you have those painter dudes in your space too much 🙂
Thanks Suzy!
Can you say, DINNER?!!! Love these flavors, Tieghan!
Thanks Lauren!
My mouth is definitely watering!
Thank you!
I, too, am all about citrus right now. I love jerk seasonings, but I err on a less spicy side (as in, I’ve never had a habanero in my kitchen…) Love the combo!
Thank you so much!!
Citrus!!! So gorgeous! I’m obsessed with the combination of ingredients here Tieghan!
THANK YOU!
Cannot wait to try this! Loving the spices!!
Thanks Sophia!
So much yumminess here! I have never made a jamaican jerk chicken (i know, what?!) but will definitely have to remedy that with this recipe!
Thanks so much!
Love the flavors! Love the colors! Love the charred skin! Love everything about this post! 🙂
Thank you so much! 🙂
Love this dish, Tieghan! My pregnant sister just asked me to make pineapple chicken because she was craving it and this definitely fits the bill! I totally feel you on not knowing what to say. I have the same problem almost everyday but you handle it way better than I do. Pinned!
Thank you so much, Tori! Hope you both love this!
I had a jerk chicken sandwich every day that I was in Jamaica! I’m thinking of cooking up this recipe, shredding the meat and throwing in on some bread. Mmm!!
Oh YUM!! That would be awesome!
This looks so delicious! I’ll be making this in the near future. Maybe the “jerk” painters made you speechless!!
Haha! Thanks so much! Hope you love this!
Ah this brings me back to the Cuban restaurant near my old office. I just loved the jerk chicken. All this citrus looks great, can’t wait to try it!
Thanks Caitlin!
I love all your pictures of that gorgeous citrus!!
Thanks Jenna!
Looks delicious Tieghan! I love all the bright colours!
Thanks Millie! 🙂
You are my favorite Blogger of all time! I am a caterer in Mill Valley, Ca. I cannot wait for you to post anything. I have used so many of your recipes and I always get great feedback from my clients every time I do. This is the most beautiful chicken dish. I have to test it out next week as I put it on a menu for 180 in Feb. Keep the creative juices going, I love making your stuff!!
One of my Holiday desserts this year was your coconut macaroon cups with chocolate gnache and topped with toasted coconut, drizzled with chocolate & caramel. They we such a big hit. I think we make close to 1000 of them in December. Waiting for your cook book!
Thank you!!
WOW! That is so awesome! I am so excited everyone is enjoying my recipes, THANKS!
I’m sure you’ve mentioned this somewhere on another post, but could you tell me where you found pomegranate molasses? Is it available at most grocery stores? Thanks! Looks delicious and can’t wait to try.
I found mine at my regular grocery store, but you can also order it one Amazon. Here is the link:
Thanks so much and I hope you love this!
How exotic—-I love it. If I have this for dinner, I will feel like I went somewhere special for dinner.
Thanks Carol! 🙂
Yes please to sunshine and tropical flavors, I have to make this chicken immediately!
Thanks so much, Laura!
Just stop it right now! This looks so good! And as usual your photography is beautiful.
Thank you so much, Heather!!
Looks delicious! Question … Did you use skin-on chicken? It doesn’t say in the description, but the pictures look like it is.
Thanks 🙂
Kara
Yup, it is skin on. Sorry about that! 🙂
No worries. Thanks 🙂
Hi, I was just wondering what the units were for the olive oil. Is it 1/4 cup?
Hey emily, yup it is a 1/4 cup. Hope you love this meal!
Oh my freaking yummyness!! I made this for dinner last night and it was a huge hit. I can’t stop raving about it. And the pineapple…..heaven! Thanks for knocking it out of the park and making me a rockstar in the kitchen! 🙂
Oh awesome!! I am so excited you loved this!! 🙂
How come everything you make looks so stinkin pretty. Mine never turns out nearly as beautiful. I’ll keep trying 🙂
Thank you!! 🙂
Just made this tonight and believe me, in New England we could use some tropical yumminess. The sauce was delicious (used jalapeño since no habanero available) (and cardamom because I forgot the cilantro). It smelled delicious while cooking! My notes for next time are to use smaller chicken breasts (mine took 45 minutes) and to use 1/3 of the sauce as a marinade a day ahead. I would also use about 1/4 grapefruit instead of 1/2 as I found that (while it smelled amazing!) the bitterness overwhelmed the other citrus. Thank you so much for giving me Jamaica in February! I could eat it with a spoon…and maybe I did.
SO happy you loved this, THANKS!
Hi! I’m wondering if it is 1/4 cup of olive oil? It does not say on the recipe.
Thanks 🙂
Oh, I see you already answered my question, and indeed that is the case. I should have read all the comments first. Thanks 😀
Sorry, I need to fix the recipe!! Hope you love the chicken!
It turned out wonderful, thank you! So tasty and a hit with my company. Only thing is, I should have washed my hands after chopping those habanero chilies… my hands were burning after.. 😉
I’m making this tonight, but with skinless chicken rather than skin-on. I’m using a ruby red grapefruit because I’m from Texas and therefore worship the ruby red–can’t wait to see how it turns out. As a sidenote: something that would be really helpful to me would be, when you post your main dish recipes, perhaps a few suggestions for sides? Thanks!
I know you posted this recipe almost a year ago but I just made this dish a couple of weeks ago. It was amazing and we loved it! Especially the crispy skin with all those yummy flavors. What my hubby suggested was removing the peels and dicing all the fruit so you can serve it with the chicken almost like a relish. Thank you so much for all the delicious recipes! I’ve made so many of yours over and over again too. Not just one-hit (or flop) wonders. And I’m cooking for 3 kids (1 which is quite picky). Keep up the good work and keep ’em coming!
Thank you Michelle! I am thrilled you and your family have been enjoying my recipes!
This looks delicious. I love citrus but I also really love pineapple in cooking and I always forget about using it. When I saw the pieces of cooked pineapple in your photos it made me think about using it again. I’m going to make this recipe, I can’t wait. Thanks for sharing.
Awh yay! Hope you love it Edwina!
we use so many of your recipes in our catering company. we use the Jamaican Jerk Chicken with Citrus often and people love it. i was going to post a pic but I don’t see an option for that. We love your book and website so much!!!!
Hi! There is not an option on the blog to post a photo, but I would love to see it on Instagram or Facebook! Just tag Half Baked Harvest in the photo! xTieghan