A dish serving jerk chicken & pineapple traybake

Jerk chicken & pineapple traybake

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(17 ratings)

Prep: 20 mins Cook: 1 hr


Serves 4

A great chicken dish, full of flavour with jerk seasoning, pineapple and sweet potato, served with rice and black beans. Ideal for a family feast

Nutrition and extra info

Nutrition: Per serving

  • kcal617
  • fat18g
  • saturates4g
  • carbs77g
  • sugars18g
  • fibre9g
  • protein32g
  • salt4g
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  • 6 chicken thighs, skin on and bone in



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 90g jerk paste
  • 3 limes, 1 zested and juiced, 2 cut into wedges, to serve



    The same shape, but smaller than…

  • 1 pineapple, peeled, cored and chopped into chunks



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 2 sweet potatoes, peeled and chopped into chunks
  • 1 red pepper, sliced
  • 300g wholegrain rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 400g can black beans
  • 1 tbsp coconut oil
  • few thyme sprigs, leaves picked


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 3 Little Gem lettuces, sliced


  1. Heat oven to 180C/160C fan/gas 4. Cut the thighs in half lengthways down one side of the bone. Put them in a large roasting tin. Mix the jerk paste with the lime zest and juice and pour over the chicken. Tuck the pineapple pieces, sweet potatoes and peppers in and around the chicken. Season, cover with foil and roast for 30 mins.

  2. Increase the oven temperature to 220C/200C fan/gas 7, remove the foil, baste the chicken and stir the veg in the cooking juices. Return to the oven for 20-25 mins.

  3. Meanwhile, cook the rice according to pack instructions, then stir in the beans, coconut oil, thyme leaves and seasoning. Cook for 2-3 mins to warm the beans through and melt the coconut oil. Serve 3 pieces of chicken per person with the vegetables, and the lettuce and rice on the side.

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Comments, questions and tips

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Lucy Flynn's picture
Lucy Flynn
8th May, 2019
I used Jamaican spices instead of the jerk paste. Really love this recipe, nice to have something different!
2nd Dec, 2017
I used bone in chicken thighs whole and skinned. I used 2 heaped teaspoons of cajun seasoning mixed with the lime juice and zest. I also used tinned pinapple, and sesame oil in place of coconut oil - these were what I had. It was good & tasty, I will be doing it again.
Gail McCarthy
25th Oct, 2017
Based on the other comments I made a few tweaks to this recipe and it was a great success for us. Absolutely delicious and not too hot. - Only 60g Jerk Paste - One sweet potato instead of two (so that we could still have rice/beans in case jerk was too spicy) - 2 red peppers because one doesn't go very far! - More like half a pineapple, because I purchased it pre-chopped and accidentally got the smaller pack (225g). It was actually plenty. - I used boneless thighs, just because that's what I had to hand. - Cooked at 20deg higher than recipe suggests throughout, and the timings were the same.
Frantic Flapjack
29th Aug, 2017
I agree with susaneardley. This was far too spicy. If I made it again (unlikely) I would add less jerk paste. I also cooked the chicken on its own with some jerk paste and cooked the veg/pineapple in its own pan as they do all cook at different times. This worked out quite well but it all takes about 20 minutes longer than the recipe states.
21st Aug, 2017
Possibly the only disaster recipe I've ever done from this site. I think the quantities could be wrong or something! We didn't bother with the rice, sweet potatoes are enough, and also added extra veg (sweet corn and broccoli). Smelled amazing, but was so unbelievably spicy- even I struggled to eat it let alone the children. It also took loads longer to cook than it said, but that could have been because my tray was smaller so food less spread out. No way would I serve this to kids again, but I'd give it a second go for adults only.
20th Aug, 2019
How much jerk seasoning mix would you recommend in place of the paste, please? Here, in France, I need to make my own seasoning mix (following GoodFood's recipe), and there's no way I can find jerk paste. Thanks in advance.
goodfoodteam's picture
20th Aug, 2019
Thanks for your question. If you're using our recipe, we'd suggest using 1 - 2 tbsp depending on how spicy and well-seasoned you like it.
Cabbage Fondler's picture
Cabbage Fondler
22nd Jan, 2019
If you can't handle spice very well or if the meal is for children I suggest using just one table spoon of jerk paste and combining with some soy sauce to form a marinade. You'll have to let the chicken sit in the marinade for a little but its worth it if you dont like spice.
KathyMolan's picture
26th Aug, 2017
Couldn't find jerk paste so used a jerk marinade - worked well. I suggest microwaving the sweet potato and red pepper for a few mins to get them going as I struggled to get them cooked through in the time.
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