Rum Marinated Chicken Breasts With Pineapple Relish Recipes

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PINEAPPLE-RUM BRUSHED BASKET CHICKEN



Pineapple-Rum Brushed Basket Chicken image

Calling all gadget lovers: This cleverly flattened and seasoned chicken is grilled in a basket (for easy handling and flipping) and basted with a fresh pineapple and rum glaze.

Provided by Roger Mooking

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 10

1 large pineapple, peeled and cored, or 1 1/4 cups fresh pineapple juice
1/2 cup dark rum
1/4 cup apple cider vinegar
1/2 teaspoon crushed red pepper flakes
1 tablespoon plus a few pinches seasoning salt, such as Lawry's® Seasoned Salt
One 3- to 4-pound chicken
2 bunches scallions, trimmed
1 tablespoon vegetable oil
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice (from 1 lemon)

Steps:

  • For the pineapple-rum glaze: Roughly chop the pineapple. Transfer to a food processor and pulse until smooth. Pass the pineapple puree through a fine-mesh sieve into a large skillet (use a rubber spatula to help push the puree through). Discard the pulp. If using the pineapple juice, just pour into a large skillet.
  • Add the rum, vinegar, red pepper flakes and a pinch of seasoning salt to the skillet and bring the mixture to a simmer over medium-high heat. Simmer, whisking, until the mixture is bubbly and reduced to about two-thirds its original volume, about 5 minutes. Reserve 1/4 cup of the glaze in a small bowl.
  • For the chicken: Use kitchen shears to cut out the backbone from the chicken. Flip the chicken, breast-side up, and push down firmly on the breastbone to flatten it. Cut the wings off at the third joint (at the wing tip). Line a plate with paper towels and put the chicken on it skin-side down to dry the skin. Season the chicken all over with 1 tablespoon seasoning salt.
  • Prepare a grill for medium direct-heat cooking.
  • Put the chicken in a grill basket with a handle and lock the basket. Put the chicken on the grill breast-side up. Make sure the handle of the basket isn't resting on the grill grates, then close the grill. Grill the chicken, undisturbed, until the skin starts to brown, 30 to 40 minutes. Adjust the grill heat to medium low and brush the skin side with some of the glaze. Wrap a towel around the basket handle or use an oven mitt and flip the chicken over. Baste the back side of the chicken and close the grill. Continue to grill the chicken, basting, flipping and closing the grill every 4 to 5 minutes, until the deepest part of the thigh registers 165 degrees F, 10 to 20 minutes more.
  • During the last 5 minutes of grilling, toss the scallions with the vegetable oil and a large pinch of seasoning salt and grill, turning as needed, until charred and tender, about 5 minutes. Chop the scallions, transfer to a bowl and add the olive oil, lemon juice and a pinch of seasoning salt. Mix well.
  • Transfer the chicken to a serving platter and serve with the grilled scallion relish and the reserved glaze.

GRILLED JERK CHICKEN WITH PINEAPPLE-RUM GLAZE



Grilled Jerk Chicken With Pineapple-Rum Glaze image

You can really use just about any part of the chicken skin on or off, but I have to say that it is better with the skin left on. Prepare ahead the chicken needs to marinate in the fridge for 3 hours, and if possible use only dark sugar it seems to work better, my family loves this chicken!

Provided by Kittencalrecipezazz

Categories     Chicken

Time 3h

Yield 4 serving(s)

Number Of Ingredients 18

10 -12 chicken pieces (pat dry very well)
2 tablespoons oil
3 garlic cloves, minced (or to taste)
2 -3 green onions, chopped very small
1 1/2 tablespoons dark brown sugar
1 teaspoon salt
black pepper
1 teaspoon coriander
1/2 teaspoon dried thyme
1/2 teaspoon allspice
1/2 teaspoon onion powder
1/2 teaspoon cinnamon
1/4-1/2 teaspoon cayenne pepper (can use more than 1/4 teaspoon, but no less)
1/4 cup butter
1/4 cup dark brown sugar, plus
1 tablespoon dark brown sugar
1/4 cup dark rum
1/4 cup pineapple juice

Steps:

  • Prepare a glass dish large enough to hold the chicken pieces.
  • To make the rub, combine all rub ingredients.
  • Place the washed and dried chicken pieces in the glass dish.
  • Rub the pieces all over with oil.
  • Then rub the seasonings all over the chicken pieces to coat well.
  • Cover and refrigerate for minimum 3 hours.
  • Meanwhile, prepare the glaze.
  • To make glaze, combine butter, sugar, dark rum and pineapple juice in a saucepan; bring to a boil.
  • Reduce heat to medium, and simmer for 8-10 minutes; remove from heat, and set aside until ready to grill.
  • After 3 hours, prepare the grill to high heat.
  • Arrange the chicken pieces on the grill.
  • Brush with glaze, turning the chicken until brown and cooked.
  • When serving, drizzle with any remaining sauce.
  • Delicious!

Nutrition Facts : Calories 296.4, Fat 18.4, SaturatedFat 8.2, Cholesterol 30.5, Sodium 691.6, Carbohydrate 26.1, Fiber 0.6, Sugar 23.5, Protein 0.6

MARINATED CHICKEN BREASTS WITH GRILLED PINEAPPLE RELISH



Marinated Chicken Breasts With Grilled Pineapple Relish image

In this grilled chicken breast recipe, pineapple makes a fantastic marinade that caramelizes on the grill. Pineapple is grilled for the relish, too.

Provided by Eric Werner

Categories     Chicken     Grill/Barbecue     Pineapple     Jalapeño     Chile Pepper     Vinegar     Summer     Memorial Day     Labor Day     Father's Day     Cilantro

Yield Serves 4

Number Of Ingredients 17

Marinade
1 ripe pineapple, peeled but left whole
1 jalapeño chile
1⁄2 red onion
1⁄2 cup vinegar
1 tablespoon roasted garlic (see Note)
1 tablespoon salt
4 boneless, skin-on chicken breasts, 6 to 8 ounces each
Grilled Pineapple Relish
1⁄2 peeled pineapple (remaining from marinade prep)
Oil, for coating
Honey, for coating and seasoning, plus 1 tablespoon
Salt, for coating and seasoning
1 jalapeño chile
1⁄2 red onion, peeled and halved
1⁄4 cup vinegar, plus more to taste
1⁄2 cup packed cilantro leaves, chopped

Steps:

  • To make the marinade: Slice the pineapple crosswise into 1-inch-thick rounds. Using a paring knife, remove the core from each round (this can be done roughly, since the core is edible). Chop half the pineapple coarsely; set aside the remaining half for the relish. Add the chopped pineapple to a blender, together with the jalapeño, onion, vinegar, garlic, and salt and blend until smooth. Transfer the marinade to a bowl, add the chicken breasts, and refrigerate, covered, for at least 8 hours or up to 24 hours.
  • Wipe the grill grates with oil to prevent sticking. Build a two-zone fire. Your high-heat zone should have embers 1 to 2 inches from the cooking surface, with occasional flames licking it. To create your medium-heat zone, nudge the embers 2 to 3 inches lower than that.
  • To make the relish: Toss the remaining pineapple in oil, honey, and salt to coat. Grill over medium heat until it is nicely caramelized, about 3 minutes per side. Meanwhile, grill the jalapeño and onion over medium heat until lightly charred, turning often, about 3 minutes for the jalapeño and 8 minutes for the onion. As they finish cooking, transfer the pineapple, jalapeño, and onion to a cutting board.
  • When they are cool enough to handle, coarsely chop the pineapple, jalapeño, and onion and add to a bowl with the vinegar, 1 tablespoon honey, and cilantro. Season with more salt, and add more vinegar or honey, if needed. Set aside until ready to serve.
  • Remove the chicken breasts from the marinade, shaking off any excess, and bring to room temperature. Place skin side down over high heat. After about 90 seconds, using tongs, rotate 45 degrees and cook for another 2 minutes. Flip the breasts and do the same on the other side. Once you have nice grill marks on both sides, move to medium heat and cook, turning often, until an instant-read meat thermometer, placed in the thickest part of a breast, reads 160ºF on a meat thermometer. Transfer to a cutting board and let the breasts rest for 10 minutes before slicing and serving with the relish.

JAMAICAN RUM CHICKEN



Jamaican Rum Chicken image

Make and share this Jamaican Rum Chicken recipe from Food.com.

Provided by nemokitty

Categories     Chicken Breast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup dark rum
2 tablespoons lime juice or 2 tablespoons lemon juice
2 tablespoons soy sauce
2 tablespoons brown sugar
4 garlic cloves, minced
2 jalapeno peppers, seeded and minced
1 tablespoon fresh ginger, minced
1 teaspoon dried thyme leaves
1 teaspoon black pepper
6 boneless skinless chicken breast halves

Steps:

  • Combine all ingredients in small bowl. Place chicken in food storage bag. Pour marinade over chicken. Refrigerate 4 hours or overnight, turning bag once or twice.
  • Spray grill with cooking spray. Grill chicken until no longer pink.

ISLAND BIRD: PINEAPPLE-RUM CHICKEN



Island Bird: Pineapple-Rum Chicken image

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

1 1/2 cups jasmine rice
1 whole fresh pineapple, cored and peeled (Dole)
3 tablespoons vegetable oil
1 small yellow onion, diced
2 garlic cloves, chopped
coarse salt
1/2 teaspoon crushed red pepper flakes
1/4 cup spiced rum (Captain Morgan's)
2 cups chicken stock or 2 cups chicken broth
4 (6 ounce) boneless skinless chicken breast halves
coarse black pepper
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons fresh cilantro, chopped

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

ROASTED PINEAPPLE RUM CHICKEN RECIPE - (4.1/5)



Roasted Pineapple Rum Chicken Recipe - (4.1/5) image

Provided by rrxing

Number Of Ingredients 11

2 lbs assorted chicken pieces like breasts, thighs and legs
4 Tbsp butter
2 Tbsp brown sugar
1/2 cup onion, diced
1/3 cup Captain Morgan White Rum
2 jalapeño peppers, seeded and finely chopped
3 cups fresh pineapple, diced (canned is fine if you drain well)
3/4 cup orange juice
1 Tbsp soy sauce
2 tsp corn starch
salt and pepper to taste

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.

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