In a large mixing bowl, combine jerk seasoning, soy sauce, honey, olive oil, lime juice, minced garlic, and chopped onion. Whisk until well blended, creating a fragrant marinade. Add your skinless chicken thighs, ensuring they are generously coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 15 minutes, or preferably overnight for deeper flavor.

Preheat your oven to 400°F (200°C) while the chicken marinates.

Take the chicken thighs and arrange them in the prepared baking dish. Pour the remaining marinade over the chicken, allowing it to soak into the meat.

Distribute the pineapple chunks around the chicken in the baking dish.

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes.

Carefully remove the foil and continue baking for an additional 20-25 minutes, until the chicken reaches an internal temperature of at least 165°F (75°C) and is golden brown.

If desired, switch your oven to broil and cook the chicken for an additional 2-3 minutes for crispy skin.

Once cooked through, remove it from the oven and let it rest for about 5 minutes. Garnish with fresh cilantro or parsley before serving.