Antiguan Black Pineapple Glazed Jerk Chicken – Authentic Antigua and Barbuda Recipe
Island jerk chicken caramelized with Antigua’s famous honey-sweet black pineapple.
- Country of Origin
- 🇦🇬 Antigua and Barbuda (Caribbean, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Boneless chicken thighs, Diced sweet Antiguan pineapple, Red bell peppers, Allspice, Thyme
Ingredients for Antiguan Black Pineapple Glazed Jerk Chicken (4 Servings)
- 1.25 lbs (or 2.5 cups) boneless chicken thighs, prepped into bite-sized pieces
- 1.5 cups diced sweet Antiguan pineapple, washed and trimmed
- 1 cup red bell peppers
- 1 medium onion and 3 cloves garlic, finely minced with allspice
- 1.5 tbsp traditional Antigua and Barbuda seasoning (thyme, scotch bonnet, ginger, brown sugar)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together allspice, thyme, scotch bonnet, ginger, brown sugar, cooking oil, and sea salt in a bowl to form a fragrant Antigua and Barbuda marinade.
- Coat boneless chicken thighs and diced sweet Antiguan pineapple thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear boneless chicken thighs and diced sweet Antiguan pineapple for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with red bell peppers, and serve immediately.