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Grilled Pineapple and Spicy Chicken Recipe: A Perfect Blend of Sweet and Heat

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Ingredients

Adjust Servings:
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

Nutritional information

694.5
Calories
329 g
Calories From Fat
36.6 g
Total Fat
9.5 g
Saturated Fat
205.6 mg
Cholesterol
401mg
Sodium
23.8 g
Carbs
2.4 g
Dietary Fiber
16.9 g
Sugars
65.4 g
Protein
458g
Serving Size (g)
6
Serving Size

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Grilled Pineapple and Spicy Chicken Recipe: A Perfect Blend of Sweet and Heat

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    Cuisine:

    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!

    • 525 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Spicy Chicken With Grilled Pineapple,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!,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!


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    Steps

    1
    Done

    To Make Sauce/Marinade: Place All Marinade Ingredients, Except Scallion Garnish, in a Food Processor and Puree Until Almost Smooth.

    2
    Done

    Transfer Half of Puree to a Small Bowl and Keep Chilled, Covered, For Sauce.

    3
    Done

    Place Remaining Puree in a Large Heavy-Duty Resealable Plastic Bag With Chicken and Seal, Turning to Coat Well.

    4
    Done

    Marinate, Chilled, Turning Bag Occasionally, at Least 8 Hours or Overnight, Placing Bag in a Large Bowl to Catch Any Leaks.

    5
    Done

    Preheat Grill and Lightly Oil Rack.

    6
    Done

    Let Chicken Stand in Marinade at Room Temperature 30 Minutes Before Grilling.

    7
    Done

    Meanwhile, Cut Sides and Ends Off Pineapple.

    8
    Done

    Cut Crosswise Into 15 Slices About 1/4 Inch Thick.

    9
    Done

    Sprinkle One Side of Each Slice With 1/2 T Packed Light Brown Sugar.

    10
    Done

    Place Sugared Side Down on Rack and Grill, Turning Once, Until Golden Brown, About 3 Minutes.

    11
    Done

    Transfer to a Platter, Alternating Slices With Scallion Garnish.

    12
    Done

    Remove Chicken from Marinade (discard Marinade) and Grill Over Moderate Heat, Turning Occasionally, Until Cooked Through 35-45 Minutes, Depending on Size.

    13
    Done

    Transfer to Platter With Pineapple and Serve With Remaining Sauce on Side (excercise Caution; Sauce Is Spicy).

    Avatar Of Hanna Brown

    Hanna Brown

    Culinary cowboy known for his hearty and comforting dishes.

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