Best Roasted Pineapple Rum Chicken Recipes

ROASTED PINEAPPLE RUM CHICKEN RECIPE - (4.1/5)

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

Provided by rrxing

Number Of Ingredients 11

Ingredients

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.

RUM AND CHILE ROASTED CHICKEN THIGHS WITH PINEAPPLE

Rum and Chile Roasted Chicken Thighs With Pineapple image

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

Ingredients

1 tablespoon fresh lemon juice
3/4 teaspoon kosher salt
6 scallions, trimmed and chopped
4 garlic cloves, roughly chopped
2 tablespoons safflower or canola oil
2 tablespoons rum, preferably dark or amber
1 tablespoon thyme leaves
1 tablespoon brown sugar
1 Scotch bonnet or habanero chile pepper, seeded and chopped
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
6 chicken thighs, rinsed and patted very dry
3/4 pound pineapple pieces, diced into 1/4-inch chunks or very roughly chopped
Lemon wedges, for serving

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