Jerk Chicken Thighs with Grilled Pineapple and Scotch Bonnet Glaze

Jerk cooking is one of Jamaica's great contributions to world cuisine, and the magic is almost entirely in the marinade: scallion, garlic, fresh thyme, allspice, and scotch bonnet pepper working together long before the chicken ever sees a grill. We've built this version around boneless thighs so the marinade penetrates fast and the meat stays juicy over direct heat, then let the char from the grill do the rest of the work.

Grilling the pineapple alongside the chicken isn't just for looks — the caramelized edges pick up a little smoke and mellow out the heat of the scotch bonnet in the marinade, so each bite balances savory, sweet, and spicy. With roughly 34g of protein a serving, this is a satisfying, high-protein dinner that still feels like a warm-weather cookout even if you're making it on a stovetop grill pan in February.