Caribbean Roast Chicken with Pineapple & Sweet Potatoes


Chicken with a Sweet Caribbean Kick!

Prep Time: 45 minutes

Serves: 6


  • 1 tbsp. brown sugar
  • 2 tbsp. Caribbean Jerk seasoning
  • 1 whole chicken, giblets and neck removed
  • 3 limes
  • 8 sprigs of cilantro
  • 1 (20 oz.) can chunk pineapple, drained reserving ½ cup liquid
  • 3 sweet potatoes, cut into 2-inch chunks
  • ¼ cup dark rum (or chicken stock)
  • 1 cup chicken stock
  • 2 tbsp. chopped cilantro


  1. Preheat oven to 350 degrees
  2. In a small bowl, combine brown sugar and jerk seasoning
  3. Rub mixture all over outside of chicken
  4. Cut one lime into quarters and insert into chicken cavity
  5. Place chicken in roasting pan and surround with pineapple chunks
  6. Place in over and roast for 45 minutes
  7. While chicken is roasting, juice two remaining limes
  8. Remove chicken from oven; add sweet potatoes, rum (or stock), chicken stock, reserved liquid from pineapple and lime juice to pan
  9. Return to oven and roast for another 45 minutes to 1 hour or until internal temperature in thickest part of thigh reaches 180 degrees
  10. Remove chicken from roasting pan and place on sheet pan
  11. Tent with foil to keep warm
  12. Remove pineapple and sweet potato from pan and reserve
  13. Pour sauce from pan into serving dish and add chopped cilantro
  14. To serve, carve chicken or place whole chicken on platter
  15. Surround with sweet potato/pineapple mixture and pass with sauce