Rum and Chili Roasted Chicken Thighs With Pineapple

Name: Rum and Chili Roasted Chicken Thighs With Pineapple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 chili 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

Servings: persons

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 chili 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

1
In a blender or food processor, combine lemon juice and salt, and blend for 5 seconds to dissolve salt.
2
Add scallions, garlic, oil, rum, thyme, brown sugar, chili pepper and spices, and blend until mixture forms a paste.
3
Rub chili paste all over chicken pieces.
4
If you have time, let marinate for up to 45 minutes at room temperature, or up to 24 hours in refrigerator.
5
Preheat oven to 450 degrees.
6
Put chicken in a large baking pan and scatter pineapple around it in one layer.
7
Roast until chicken is cooked through (juices will run clear when pricked with a fork), about 25 minutes.
8
Broil chicken and pineapple until chicken skin is crisp and dark brown all over and pineapple is singed in places.
9
Serve chicken and pineapple coated with pan drippings, with lemon wedges.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon fresh lemon juice, 3/4 teaspoon kosher salt, 6 scallions, trimmed and chopped, 4 garlic cloves, roughly chopped, and more.

Yes, Rum and Chili Roasted Chicken Thighs With Pineapple falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!