Spicy Chicken With Grilled Pineapple

Name: Spicy Chicken With Grilled Pineapple
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6 serving(s)
Ingredients: 3 1/2 lbs chicken parts (thighs and drumsticks); 1 fresh pineapple, about 4 pounds; 2 1/2 tablespoons packed light brown sugar; 8 scallions, chopped (plus 1/4 cup dark-green 2-inch-long thin strips for garnish); 1 medium onion, chopped; 3 garlic cloves, chopped; 3 tablespoons cider vinegar; 2 tablespoons reduced sodium soy sauce; 2 tablespoons vegetable oil (plus additional for grill); 1 habaneros or 1 jalapeno chile, chopped; 1 1/2 tablespoons fresh thyme leaves; 1 tablespoon packed light brown sugar; 2 teaspoons allspice; 1/2 teaspoon freshly ground nutmeg; 1/2 teaspoon cinnamon

Submitted by CookingONTheSide

"In the spring and summertime, I love grilling. This is one of my favorite meals with two of my favorite foods: chicken and pineapple. The total time includes 8 hours for the chicken to marinate."

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photo by Michelle_My_Belle

Ready In:: 8hrs 25mins
Ingredients:: 15
Serves:: 6

ingredients

3 ¹⁄₂ lbs chicken parts (thighs and drumsticks)
1 fresh pineapple, about 4 pounds
2 ¹⁄₂ tablespoons packed light brown sugar
For sauce or marinade
8 scallions, chopped (plus 1/4 cup dark-green 2-inch-long thin strips for garnish)
1 medium onion, chopped
3 garlic cloves, chopped
3 tablespoons cider vinegar
2 tablespoons reduced sodium soy sauce
2 tablespoons vegetable oil (plus additional for grill)
1 habaneros or 1 jalapeno chile, chopped
1 ¹⁄₂ tablespoons fresh thyme leaves
1 tablespoon packed light brown sugar
2 teaspoons allspice
¹⁄₂ teaspoon freshly ground nutmeg
¹⁄₂ teaspoon cinnamon

directions

To make sauce/marinade: Place all marinade ingredients, except scallion garnish, in a food processor and puree until almost smooth.
Transfer half of puree to a small bowl and keep chilled, covered, for sauce.
Place remaining puree in a large heavy-duty resealable plastic bag with chicken and seal, turning to coat well.
Marinate, chilled, turning bag occasionally, at least 8 hours or overnight, placing bag in a large bowl to catch any leaks.
Preheat grill and lightly oil rack.
Let chicken stand in marinade at room temperature 30 minutes before grilling.
Meanwhile, cut sides and ends off pineapple.
Cut crosswise into 15 slices about 1/4 inch thick.
Sprinkle one side of each slice with 1/2 t packed light brown sugar.
Place sugared side down on rack and grill, turning once, until golden brown, about 3 minutes.
Transfer to a platter, alternating slices with scallion garnish.
Remove chicken from marinade (discard marinade) and grill over moderate heat, turning occasionally, until cooked through 35-45 minutes, depending on size.
Transfer to platter with pineapple and serve with remaining sauce on side (excercise caution; sauce is spicy).

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Reviews

I love pineapple and chicken, so this is a great combination for me! The marinade is really good - and I didn't even let it sit long enough - next time I will, but it was good anyway. Thanks for sharing!

patti k.
Ive fallen in love with this recipie - its a family favorite now. To save the frustration of cutting up a pinapple we use a jar of pineapple rings. I add some of the juice from the rings into the marinaide and i highly recomend keeping some reserve to brush on the chicken while cooking. I add alittle bit extra brown sugar to the mixture - i dont suggest trying to taste the marinaide! but dont let that put you off. I love mixing the cooked pineapple chopped up with the chicken. Alltogether the best chicken meal ive ever had!

Michelle_My_Belle

RECIPE SUBMITTED BY

CookingONTheSide

Carnegie, Pennsylvania

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!

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