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Floribbean Jerk Chicken Sheet Pan with roasted pineapple, sweet potatoes and broccolini by Chef Winston
Print Recipe

Floribbean Jerk Chicken Sheet Pan with Roasted Pineapple, Sweet Potatoes & Broccolini

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dinner
Cuisine: Island Favorites
Keyword: Sheet Pan
Servings: 5 Servings

Ingredients

Protein:

  • 4 –6 bone-in skin-on chicken thighs or leg quarters

Marinade / Seasoning:

  • 2 –3 tbsp jerk seasoning Deb -link to Shop page
  • 2 tbsp olive oil
  • 1 tbsp browning optional, for color
  • 1 tbsp honey balance heat
  • 1 tbsp lime juice
  • 2 cloves garlic minced
  • 1 tsp fresh thyme or ½ tsp dried
  • Salt & pepper to taste

Vegetables & Add-ins:

  • 2 large sweet potatoes medium chunks
  • 1½ cups fresh pineapple large chunks
  • 1 red onion thick slices
  • 1 bunch broccolini trimmed
  • 2 tbsp olive oil
  • Salt & pepper to taste

Instructions

Season Chicken

  • Pat chicken dry
  • Coat with jerk seasoning, oil, garlic, lime juice, honey, thyme
  • Massage well

Prep Vegetables

  • Sweet potatoes → medium chunks
  • Pineapple → large chunks
  • Red onion → wedges
  • Broccolini → whole or halved
  • Toss with olive oil, salt, pepper

BUILD THE PAN

    Assemble

    • Spread sweet potatoes + onion on pan first
    • Place chicken on top (skin side up)
    • Add pineapple around
    • Hold broccolini for later (important)

    COOK

      Roast

      • Oven: 400–425°F
      • Cook: 25 minutes

      Add Broccolini

      • Remove pan
      • Add broccolini (light oil + salt)
      • Optional: baste chicken with juices

      Finish Cooking

      • Return to oven: 10–20 minutes
      • Until:
      • Chicken is fully cooked
      • Skin is crispy
      • Veg is caramelized

      FINISH

        Final Touch

        • Squeeze fresh lime
        • Sprinkle fresh herbs (parsley or thyme)

        Optional:

        • Light honey-lime drizzle
        • Jerk glaze

        Video

        Notes

        This Jerk Chicken Sheet Pan is best served straight from the oven while the chicken skin is still crisp and the vegetables are hot and caramelized. Finish with a generous squeeze of fresh lime and a sprinkle of fresh thyme or parsley to brighten the bold jerk flavors.
        For a complete Floribbean meal, serve with:
        • Coconut rice
        • Rice and peas
        • Warm Johnny Cakes
        • Fresh mango slaw
        • Grilled plantains
        • Avocado salad
        • Extra jerk sauce or jerk glaze on the side
        For entertaining, place the entire sheet pan in the center of the table and serve family-style so guests can build their own plate with chicken, roasted pineapple, sweet potatoes, and broccolini.
        Leftovers reheat well and can also be sliced and served over rice bowls, tucked into wraps, or used for meal prep lunches the next day.