For the Chicken:

• 6 bone-in, skin-on chicken thighs
• ½ tsp paprika
• ½ tsp browning sauce (or substitute Worcestershire sauce)
• Juice of 1 fresh lemon
• 1/3 cup white vinegar
• ½ tsp chicken bouillon powder
• Salt & black pepper, to taste
• 3 tbsp olive oil

For the Marinade:

• 1 (15 oz) can pineapple chunks, drained (reserve the juice)
• 2 red habanero peppers (remove seeds for less heat)
• 1/2 medium green bell pepper
• 8 cloves garlic
• 1/3 large onion
• 1-inch piece of ginger, peeled
• Pinch of salt

Step 1: Roast the Pineapple

Preheat your oven or air fryer to 400°F. Spread drained pineapple chunks on a tray and roast for about 10 minutes until lightly caramelized. Set aside the reserved juice for the marinade.

Step 2: Blend the Marinade

In a blender or food processor, combine the roasted pineapple, habanero peppers, green bell pepper, garlic, onion, ginger, salt, and reserved juice. Pulse until slightly chunky (not too smooth).

Step 3: Clean & Season the Chicken

1. 1Optional but traditional): Rinse the chicken with a mix of lemon juice, vinegar, and water. Pat dry with paper towels.
2. 2Use a sharp knife to make 2–3 shallow incisions in each thigh to help the marinade soak in.
3. 3Season with paprika, chicken bouillon, salt, and black pepper.
4. 4*Pro-tip: Be sure to add enough salt to taste as the marinate is not salty.

Step 4: Marinate

1. 1Add the chicken to a bowl or ziplock bag. Pour the marinade over the chicken, making sure it gets into the incisions. Add the browning sauce and mix well to coat.
2. 2Marinate in the fridge for at least 1 hour, ideally up to 4 hours. If using canned pineapple, overnight marination is fine.

Step 5: Roast the Chicken

1. 1Preheat oven to 375°F (190°C).
2. 2Place the chicken skin-side up in a baking dish. Pour all remaining marinade over the chicken and drizzle with olive oil.
3. 3Bake uncovered for 30–35 minutes per side, or until fully cooked.
4. 4*Pro-tip: If you notice excess liquid while the chicken is roasting, spoon some out halfway through to help it brown and roast properly. You can add the juices back in during the last 10 minutes for added moisture and flavor. Don’t worry if there’s a lot of liquid— it will reduce as it cooks, and during the broiling stage, it caramelizes beautifully to create a rich, flavorful sauce that enhances every bite.

Step 6: Broil for Crispiness

Switch oven to broil at 475°F for the final 2–3 minutes to crisp up the skin. Baste with pan juices before broiling for extra flavor and color.

Step 7: Serve & Enjoy

Let the chicken rest for 5 minutes. Spoon pan juices over the top and serve hot. Garnish with fresh parsley!