ROASTED PINEAPPLE RUM CHICKEN RECIPE - (4.1/5)
Provided by rrxing
Number Of Ingredients 11
Steps:
- Instructions Preheat oven to 325º. Place chicken parts in a 9x13 baker. Season with salt and pepper to taste. In a medium sized pot over medium high heat, melt the butter. Add brown sugar and onion. Cook for four minutes. Add the rum, peppers, pineapple, orange juice and soy sauce. Lower the heat to medium and allow to simmer for five minutes. Scoop out two Tbsp of the liquid and place in a small bowl. Whisk in the cornstarch until completely incorporated. Pour this mixture back into the pot and cook for another three minutes. Pour contents in pot over chicken breasts. Place in a 325º oven for 45 minutes or until a thermometer inserted into the thickest part of the breast reads 160º. Serve over rice or with plantains. Garnish with cilantro if desired.
RUM AND CHILE ROASTED CHICKEN THIGHS WITH PINEAPPLE
This dish, inspired by jerk chicken, uses amber rum to moisten the rub. The resulting dish is complex, mouth tingling but not searing, and softened by the golden cubes of succulent roasted pineapple. It's not quite recognizable as a jerk, but it is no less pleasing.
Provided by Melissa Clark
Categories dinner, main course
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 14
Steps:
- In a blender or food processor, combine lemon juice and salt, and blend for 5 seconds to dissolve salt. Add scallions, garlic, oil, rum, thyme, brown sugar, chili pepper and spices, and blend until mixture forms a paste.
- Rub chili paste all over chicken pieces. If you have time, let marinate for up to 45 minutes at room temperature, or up to 24 hours in refrigerator.
- Preheat oven to 450 degrees. Put chicken in a large baking pan and scatter pineapple around it in one layer. Roast until chicken is cooked through (juices will run clear when pricked with a fork), about 25 minutes.
- Broil chicken and pineapple until chicken skin is crisp and dark brown all over and pineapple is singed in places.
- Serve chicken and pineapple coated with pan drippings, with lemon wedges.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 30 grams, Carbohydrate 19 grams, Fat 44 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 11 grams, Sodium 541 milligrams, Sugar 12 grams, TransFat 0 grams
PINEAPPLE CHICKEN THIGHS
The sweetness of pineapple is delicious in the golden brown sauce that covers the chicken.-LaVonne Hegland, St. Michael, Minnesota
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place the chicken in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes., In a bowl, combine the sugar, cornstarch and seasonings. Stir in the pineapple, soy sauce and vinegar until blended. Pour over chicken. Bake, uncovered, 20-30 minutes longer or until a thermometer reads 185°, basting occasionally.
Nutrition Facts : Calories 298 calories, Fat 9g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 795mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 26g protein.
BAKED PINEAPPLE CHICKEN THIGHS
My family asks me to make these Pineapple Chicken Thighs all the time, and I know your family will love them too!
Provided by Aubrey
Categories Main Dish
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, stir together the pineapple tidbits, chicken stock, soy sauce, sesame oil, brown sugar, cornstarch, and garlic powder until well combined. Set aside.
- Season both sides of the chicken thighs with salt and pepper.
- Place an ovenproof skillet over medium heat. Then add the oil, onion, and chicken thighs once the skillet is hot.
- Sear the chicken thighs for about 3-4 minutes on each side, or until the chicken has a golden brown color. (see note)
- Pour the pineapple sauce over the chicken thighs. Then bake for 20-25 minutes, or until chicken is cooked through and sauce is bubbly and thickened.
- Remove the skillet from the oven and allow the chicken to sit 5 minutes before serving. The sauce will thicken up as it cools.
- Serve warm with chopped green onions and parsley on top, if desired.
Nutrition Facts : ServingSize 2 thighs, Calories 507 kcal, Carbohydrate 35 g, Protein 46 g, Fat 20 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 216 mg, Sodium 751 mg, Fiber 2 g, Sugar 27 g, UnsaturatedFat 14 g
HOT HONEY, GARLIC AND PINEAPPLE CHICKEN THIGHS
I love chicken thighs because they cook so quickly and are very forgiving. This recipe has minimal ingredients, comes together in no time and makes for an incredibly low-fuss but satisfying weeknight dinner. Serve it with some rice and any side of your choosing!
Provided by Food Network
Categories main-dish
Time 50m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Arrange the chicken thighs on a baking sheet, evenly spaced, and pat the skin dry with a paper towel. Rub the chicken skin with the oil and season with salt and pepper. Roast until the skin is golden brown and crispy and the meat registers 165 degrees F when an instant-read thermometer is inserted into the thickest part of the meat, 35 to 40 minutes.
- To make the sauce, whisk together the pineapple juice, garlic, honey and hot sauce in a saucepan over medium-high heat. Cook, stirring occasionally, until reduced by half and slightly thickened, 10 to 15 minutes.
- Drizzle the sauce over the crispy chicken skin and serve warm with cooked rice. Sprinkle with cilantro if using.
CHILE-ROASTED CHICKEN WITH HONEY, LEMON AND FETA
A little sweet, a little spicy and very citrusy, this easy chicken recipe hits all the right notes, making it the kind of weeknight dinner you'll put on repeat. The feta adds a creamy, salty bite that's softened by the lemon and honey, while rosemary and red-pepper flakes round out the flavors. Serve this with a loaf of crusty bread or flatbread for scooping up all the tangy pan juices. You won't want to leave a drop behind.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season chicken all over with salt and pepper. In a large bowl, mix together garlic, honey, olive oil and 1/4 teaspoon red-pepper flakes. Add chicken and toss well with your hands, spreading the garlic paste all over the chicken pieces. (Don't worry if the honey is a little clumpy.) Add rosemary sprigs and lemon slices and toss to combine. Let marinate at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
- Heat oven to 425 degrees. Line a sheet pan with a silicone liner or parchment paper.
- Spread chicken and lemons across a single layer in the lined pan, tucking in the rosemary sprigs. Drizzle oil generously over everything. Roast for 20 minutes.
- Using tongs, turn over the chicken pieces, and give the lemons a stir. Sprinkle feta on top. Continue to bake for 20 to 25 minutes longer, until the chicken is deeply bronzed and cooked through, and an instant-read thermometer inserted into the thickest part of the thigh or drumstick registers 165 degrees. Serve garnished with chopped herbs and more red-pepper flakes, if you like.
ISLAND BIRD: PINEAPPLE-RUM CHICKEN
Make and share this Island Bird: Pineapple-Rum Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 52m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the rice by following the package directions; while the rice cooks, make the chicken and sauce.
- Cut the pineapple into bite-size pieces.
- Heat a medium saucepan over med-high heat.
- Add in 1 tablespoon vegetable oil; add in the onions, garlic, salt, and crushed red pepper flakes; cook, stirring frequently, for 2 minutes.
- Add in the pineapple chunks and the juice from the container (no more than ½ cup); stir to combine.
- Remove the pan from the heat; add in the spiced rum.
- Return the pan to the heat, keeping a little distance in case the pot flames up.
- You can flame it on purpose, if you want to look cool.
- Either way, let the alcohol cook away, 1 minute.
- Add in the chicken stock and bring the mixture to a simmer, then cook until it reduces hy half and has thickened slightly.
- While the sauce is simmering, preheat a large nonstick skillet over med-high heat with the remaining 2 tablespoons oil.
- Season the chicken with salt and pepper, then add to the hot skillet.
- Cook chicken for 6 minutes on each side (for a smoky taste, grill the chicken on a grill pan or on an outdoor grill).
- Slice breasts and return to the large skillet.
- Pour in the pineapple and sauce and combine with a good shake of the pan.
- Add in the parsley and cilantro; turn off the heat.
- Let stand for a minute or two.
- Serve up the jasmine rice and top with a liberal amount of the Island Bird.
Nutrition Facts : Calories 677.3, Fat 14.3, SaturatedFat 2.4, Cholesterol 102.3, Sodium 291.5, Carbohydrate 78.4, Fiber 4, Sugar 13.7, Protein 48
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