In a large mixing bowl, combine jerk seasoning, soy sauce, honey, olive oil, garlic, onion, and lime juice to create a flavorful marinade. Stir well until everything is blended. Add the skinless chicken thighs, ensuring they are thoroughly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes, although overnight is best for maximum flavor infusion.

While the chicken is marinating, preheat your oven to 400°F (200°C). Gather your baking dish and prepare to arrange your chicken for baking.

Once marinated, take the chicken thighs from the refrigerator and place them in a suitable baking dish. Pour any remaining marinade over the top for added flavor.

Scatter the pineapple chunks around the marinated chicken in the baking dish.

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After 25 minutes, carefully remove the foil and continue baking for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

For an extra crispy finish, switch your oven to broil mode for an additional 2-3 minutes. Keep a close eye on it to avoid burning.

Once cooked, remove the baking dish from the oven and let it rest for a few minutes. Garnish with freshly chopped cilantro or parsley and serve warm.