Your weekly recipe has got some heat, plus a ton of flavour

FINALLY!!  The warmer weather appears to be here at long last (and it’s about time…).  So to celebrate, we filled up the gas tank and have been grilling, grilling, grilling… which was the inspiration behind your weekly recipe this week.  It’s called Spicy Chicken with Grilled Pineapple, and boy is it ever yummy!  A healthy dose of garlic and spices combines with chicken and pineapple to create a dish so decadent that your mind will melt along with your body in the sun.  WATCH OUT though – the sauce has got some heat!


Spicy Chicken with Grilled Pineapple:

  • 8 scallions, chopped, plus ¼ 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 habanero or jalapeno chile, chopped
  • 1½ tablespoons fresh thyme leaves
  • 1 tablespoon packed light brown sugar
  • 2 teaspoons allspice
  • ½ teaspoon freshly ground nutmeg
  • ½ teaspoon cinnamon
  • 3½ pounds chicken parts (thighs and drumsticks)
  • 1 fresh pineapple, about 4 pounds
  • 2½ tablespoons packed light brown sugar

1)     Place first 12 ingredients, except scallion garnish, in a food processor and puree until almost smooth.  Transfer half of the puree to a small bowl and keep chilled, covered, for sauce

2)     Place remaining puree in a large heavy-duty resealable plastic bag with chicken and seal, turning to coat well.  Marinate, chilled, turning bag occasionally, for at least 8 hours or overnight, placing bag in a large bowl to catch any leaks

3)     Preheat grill and lightly oil rack.  Let chicken stand in marinade at room temperature for 30 minutes before grilling

4)     Meanwhile, cut slices and ends off pineapple.  Cut crosswise into 15 slices, about ¼” thick.  Sprinkle one side of each slice with ½ tsp. of 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

5)     Remove chicken from marinade and discard marinade.  Grill over moderate heat, turning occasionally, until cooked through (35 to 45 minutes, depending on size).  Transfer to platter with pineapple and serve with remaining sauce on the side (exercise caution – the sauce is spicy!)


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