Caribbean Paleo Jerk Chicken Recipe

Caribbean Jerk Baked Chicken

4 from 2 reviews

This baked chicken is super summery, flavorful, and healthy. It only takes about 10 minutes to throw together. Bake time will really depend on just how big your chicken breasts are, so make sure to allow for that when baking. For those who like a little more of a “spicy” kick, a pinch or two of red pepper flakes could be added to the sauce.


  • 4 Boneless, Skinless Chicken Breasts
  • 1 Red Bell Pepper (cut into thick slices)
  • ½ Fresh Pineapple (cut into ½ “ thick slices)
  • 1 Tbl Arrowroot Starch *
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Allspice
  • ¼ tsp Ground Nutmeg
  • ¼ tsp Ground Pepper
  • 1 tsp Real Salt *
  • ½ Tbl Chopped Garlic
  • 1 Tbl Fresh Lime Juice
  • 2 Tbl Raw Honey
  • ¼ Cup Coconut Aminos *
  • Cilantro (chopped, to garnish)


  1. Preheat oven to 375 degrees.
  2. Lightly oil a 9x13” baking dish. Place the chicken breasts and bell pepper and pineapple slices in the dish, keeping plenty of pineapple and peppers between each chicken breast.
  3. In a small bowl, combine the arrowroot starch, cinnamon, allspice, nutmeg, pepper, and salt.
  4. Stir in the chopped garlic and lime juice to make a paste.
  5. Add in the honey and coconut aminos, whisking to make a sauce.
  6. Pour the sauce over the chicken, pineapple, and peppers, coating all surfaces.
  7. Bake for about 35 minutes(if chicken breasts were cut in half). For whole breasts, bake the dish for 50-55 minutes
  8. Serve garnished with a little chopped cilantro.

Keywords: baked, flavorful, healthy, summer