Caribbean Jerk Chicken Thighs with Pineapple

• 96
  800 g boneless chicken thighs, trimmed and cut into 2-inch pieces

  Pasture Raised Chicken Thighs, Boneless96$19.45Buy from Grass Roots Farmers' Cooperative
• 89
  400 g canned pineapple chunks, drained and patted dry

  Native Forest, 100% Organic Pineapple Chunks, 14 oz (400 g)89$4.99Buy from Vitacost
• 97
  2 tbsp avocado oil

  Avocado Oil97$49.00Buy from Casa Ayla
• 86
  2 tbsp coconut aminos

  Coconut Aminos, Certified Organic86$10.68Buy from Wildly Organic
• 93
  1 tbsp apple cider vinegar

  Fairchild’s Organic Apple Cider Vinegar (16 oz)93$19.99Buy from Apple Cider Vinegar
• 84
  1 tsp dried thyme

  Organic Thyme Whole84$28.47Buy from Spicely Organics
• 91
  1 tsp garlic powder

  Simply Organic Single Origin Californian Garlic Powder91$13.95Buy from MadeinUSAForever
• 88
  1/2 tsp ground cinnamon

  Organic Cinnamon Ground88$9.99Buy from Spicely Organics
• 89
  1/4 tsp ground nutmeg

  Organic Nutmeg Ground (Glass Jar)89$7.00Buy from My Organic Pantry
• 1 tsp salt
• 1/2 tsp black pepper, freshly cracked
• 91
  2 tbsp hot sauce

  Original Hot Sauce91$12.00Buy from Kauai Juice Co

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1. 1

   Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper for easy cleanup.

2. 2

   In a wide mixing bowl, whisk together the avocado oil, coconut aminos, apple cider vinegar, dried thyme, garlic powder, ground cinnamon, ground nutmeg, salt, freshly cracked black pepper, and 1 tablespoon of the hot sauce.

3. 3

   Add the cut boneless chicken thighs and drained pineapple chunks to the bowl, tossing thoroughly for 1 minute until every piece is richly coated in the spice blend.

4. 4

   Spread the chicken thighs and pineapple chunks across the prepared baking sheet in a single layer, ensuring the pieces do not touch so they caramelize instead of steam.

5. 5

   Roast in the center of the oven at 425°F for 20 minutes, until the chicken thighs are cooked through and the pineapple chunks show golden browning on the edges.

6. 6

   Turn the oven to high broil for 4 minutes, watching attentively until the chicken develops charred jerk-style edges and an instant-read thermometer inserted into the thickest piece registers 165°F (74°C).

7. 7

   Remove the sheet pan from the oven, let it rest for 1 minute, then transfer the roasted chicken and pineapple to a serving platter and drizzle evenly with the remaining 1 tablespoon of hot sauce.