Sweet Heat Jamaican Jerk Gravy for Pork and Chicken
If you’ve ever pulled a perfectly grilled piece of jerk pork or jerk chicken off the grill, you already know two things: One, there’s nothing like that smoky, spicy flavor. And two, the grill doesn’t give you gravy, but that’s where Jamaican Jerk Gravy recipe comes into play.
Trust me, I learned this the hard way. After countless rounds of grilled jerk meats—especially when making my grilled Jamaican jerk pork tenderloin, I realized that what my plate was missing wasn’t seasoning or spice. It was sauce. Gravy. Something luscious to pull everything together.
And so, my Jamaican Jerk Gravy was born. A buttery, rich, tropical-tinged pan sauce built on authentic Walkerswood jerk paste, a splash of pineapple juice, sweetened gently with brown sugar, and finished with a little browning sauce and butter for that silky, savory finish. Bacon? Optional—but if you want your sauce to truly steal the show, a little bacon grease goes a long way.
This gravy isn’t just for jerk pork either. It’s a natural partner for grilled jerk chicken, turkey legs, and soon it’ll be the perfect match for my jerk turkey recipe (coming soon!). You’ll also find this recipe proudly linked in our Ultimate Guide to Jamaican Cooking, where I share more about the bold flavors that make Jamaican food so unforgettable.
Note: While we start this gravy with authentic Walkerswood mild jerk paste to keep the flavor true to real Jamaican cooking, the sauce itself is built completely from scratch—one pan, simple ingredients, and tons of love.
What You Will Need
This jerk gravy recipe uses simple, flavorful ingredients you probably already have if you love Jamaican cooking.
You’ll need Walkerswood mild jerk paste, onions, garlic, fresh or dried thyme, ketchup, brown sugar, pineapple juice (or apple juice), chicken broth, butter, and a touch of browning sauce.
If you’re feeling extra indulgent, frying a couple slices of bacon first and building your gravy in that same pan takes this to a whole new level of smoky richness.
Tips for Balancing the Heat in Your Jerk Gravy
Walkerswood jerk paste is authentic and powerful—you don’t need much to get bold flavor.
If you’re sensitive to spice, you can use a slightly smaller amount of paste and stretch the flavor with a little powdered jerk seasoning if needed. The brown sugar and pineapple juice help mellow the heat without making the sauce taste overly sweet.
Substitutions and Easy Adjustments
- No Pineapple Juice? Use apple juice instead for a softer, fruity sweetness.
- No Bacon? Skip it and just use regular oil—it’s still amazing.
- No Browning Sauce? Your gravy will be lighter in color but still packed with flavor.
- Low Spice Tolerance? Use less jerk paste and balance it out with a little extra brown sugar and juice.
Make Ahead and Storage Tips
You can absolutely make this Jamaican Jerk gravy recipe ahead of time.
It keeps beautifully in the refrigerator for up to 4 days in an airtight container.
When reheating, warm it gently on the stove or in the microwave, and stir in a splash of chicken broth or water if it thickens up too much.
Pro tip: This gravy tastes even better the next day after the flavors have a chance to meld together.
Serving Ideas
Serve this sweet heat gravy over thick slices of grilled jerk pork, jerk chicken, or turkey legs.
It’s absolutely delicious paired with:
This sauce ties the whole plate together with rich, sweet, spicy, and savory notes in every bite.
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More Jamaican Recipes You’ll Love
- Grilled Jamaican Jerk Pork Tenderloin
- Ultimate Guide to Jamaican Cooking
- Jerk Turkey Recipe (coming soon!)
Final Word
This sweet heat gravy turns grilled jerk pork or chicken into something unforgettable. It’s buttery, rich, and just the right mix of sweet and spicy to keep your plate—and your soul—happy. Once you try it, you’ll never want to grill jerk meat without it again.
Until next time—keep your pots simmering, your plates full, and your heart even fuller.
With love and lots of flavor,
Camille
Sweet Heat Jamaican Jerk Gravy for Pork and Chicken
Sweet Heat Jamaican Jerk Gravey for Pork and Chicken
4
servings5
minutes10
minutes15
minutesThis buttery, sweet-heat jerk gravy is the perfect comeback sauce for grilled jerk meats when the grill steals all the juices. Built on authentic Walkerswood jerk paste, pineapple juice, brown sugar, and optional bacon for deep flavor, this pan sauce transforms grilled meat into a full meal.
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Ingredients
2 slices bacon (optional)
1 tablespoon oil or bacon grease
onion, thinly sliced
2 cloves garlic, minced
thyme (fresh or dried)
1 – 2 Walkerswood mild jerk seasoning paste
Optional: ½ to 1 teaspoon powdered jerk seasoning (if adjusting heat or extending flavor)
1 teaspoon browning sauce (Kitchen Bouquet or Grace brand)
1 tablespoon ketchup
1 tablespoon brown sugar
¼ cup pineapple juice (or apple juice)
1 cup low-sodium chicken broth or water
2 tablespoons butter
1 teaspoon cornstarch mixed with 2 teaspoons water (for thickness) – Optional
Salt and pepper, to taste
Directions
- If using bacon, cook the bacon slices in a skillet over medium heat until crispy. Remove the bacon from the pan, chop it into pieces, and set aside. Leave about 1 tablespoon of bacon grease in the skillet. If not using bacon, heat 1 tablespoon of oil instead.
- Add the sliced onions to the hot grease or oil. Sauté until the onions are soft and golden, about 5 minutes. Add the garlic and thyme, stirring until fragrant, about 30 seconds.
- Stir in the Walkerswood jerk paste, browning sauce, and ketchup. If desired, you can also add a small amount of powdered jerk seasoning to extend the flavor while keeping the heat moderate. Let everything sizzle together for about 1 minute to wake up the spices.
- Add the brown sugar and pineapple juice (or apple juice). Stir and let it simmer for 2 to 3 minutes until the sweetness blends with the spices.
- Pour in the chicken broth or water. Bring the sauce to a simmer and cook for 5 to 7 minutes, allowing it to reduce slightly and deepen the flavor.
- Stir in the butter until melted and the sauce looks glossy. If using bacon, stir the chopped bacon pieces back into the sauce at this stage.
- If you want a thicker gravy, stir in the cornstarch slurry and simmer for an additional 1 to 2 minutes until thickened.
- Taste and adjust seasoning with salt and pepper as needed. Add a splash more juice for brightness or a small pinch more jerk seasoning if you want extra heat.
- Slice grilled jerk pork or chicken into 1-inch thick slices. Nestle the slices into the warm gravy and spoon sauce over the top. Cover loosely and let everything warm together for 2 to 3 minutes before serving.
Camille’s Notes
- This sauce is perfect for grilled jerk pork, chicken, turkey legs, and even vegetables when you want a bold, saucy finish.
- The brown sugar and pineapple juice balance the spice beautifully without sacrificing flavor.
- Bacon adds rich, smoky depth but is completely optional. For extra depth, fry bacon first, remove and chop it, and then use the bacon grease to build the gravy before stirring the bacon back in.
- Store leftover gravy in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of broth or water to loosen if needed.
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