Jamaican Pineapple Chicken

Instructions

1. Marinate the chicken
   In a large bowl, combine chicken thighs with 2 tablespoons olive oil, 2 tablespoons jerk seasoning, and 2 tablespoons lime juice. Massage the marinade into the chicken, cover and refrigerate for at least 1 hour, preferably 3-4 hours.
2. Prepare the pineapple
   Toss the pineapple chunks with 1 tablespoon of jerk seasoning and 1 tablespoon of brown sugar. Set aside to allow flavors to develop while preparing other ingredients.
3. Brown the chicken
   Heat 2 tablespoons olive oil in a large, deep skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and sear skin-side down until golden brown, about 5-6 minutes. Flip and cook for an additional 3 minutes. Transfer chicken to a plate.
4. Sauté the vegetables
   In the same skillet, add red and yellow bell peppers, red onion, and garlic. Sauté until vegetables begin to soften, about 4-5 minutes. Add the scotch bonnet pepper if using. Season with salt and black pepper.
5. Add pineapple and create sauce
   Add the seasoned pineapple chunks to the skillet and cook for 2 minutes. Stir in the remaining brown sugar, lime juice, chicken broth, and reserved marinade. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
6. Return chicken and simmer
   Return the chicken to the skillet, skin-side up. Reduce heat to medium-low, cover, and simmer for 20-25 minutes until chicken is fully cooked (internal temperature should reach 165°F/74°C) and sauce has thickened slightly.
7. Finish the dish
   Sprinkle fresh thyme leaves over the chicken. If a thicker sauce is desired, remove chicken to a serving plate and increase heat to medium-high, simmering sauce until it reaches desired consistency, about 3-4 minutes.
8. Serve and garnish
   Transfer chicken to a serving platter, spoon the pineapple sauce over the top, and garnish with fresh cilantro. Serve immediately with rice and beans or fried plantains for an authentic Jamaican meal.