Roasted Pineapple Habanero Chicken
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A flavorful weeknight or weekend dinner that brings tropical heat and sweetness to your table!
Roasted Pineapple Habanero Chicken is one of those bold, f lavor-packed recipes that brings the Caribbean heat and sweetness into perfect balance. As an island girl and busy mom, I love dishes that feel fancy but are easy enough for a weeknight dinner. This juicy chicken features a subtle touch of pineapple paired with a spicy habanero kick—and yes, you can adjust the heat for the kids!
Don’t skip the quick marinade (just 1–2 hours! ) to let all that flavor soak in. I love serving it with yellow rice, sautéed veggies, or my Caribbean Raisin Rice—the sweet raisins pair perfectly with the spicy-sweet chicken.
Love this dish? Here are a few more recipes you’ll want to try: Roast Spatchcocked Chicken with Veggies , sweet and spicy Homemade Crispy Fried Chicken , or my tender Oven-Baked Chinese Chicken for more delicious ways to bring bold Caribbean-inspired flavors to your dinner table.
Why Marinating Matters (But Timing Is Key)
Pineapple contains bromelain, a natural enzyme that breaks down proteins and helps tenderize meat . While this makes chicken extra juicy and flavorful, marinating it too long can cause the meat to become overly soft or even mushy—especially if you’re using fresh pineapple or juice.
Here’s how to avoid that:
Limit marinating to 1–4 hours when using fresh pineapple or its juice.
If marinating overnight, use canned pineapple (it’s partially cooked during processing and contains less active bromelain).
Alternatively , add pineapple juice or chunks later in the marinade, or just before roasting.
Here's what the marinate looks like before adding browning sauce:
Place marinated chicken thighs into your favorite baking dish:
Storing Leftovers
Refrigerator : Let any leftover chicken cool to room temperature, then store it in an airtight container in the refrigerator. It will keep well for 3–4 days .
Freezer : For longer storage, you can freeze the cooked chicken. Place pieces (with some sauce) in a freezer-safe container or heavy-duty zip-top bag. It’s best used within 2–3 months for optimal flavor and texture.
Prefer to watch instead of reading this delicious recipe? check out this video for a quick and easy guide:
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Roasted Pineapple Habanero Chicken
Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 30 minutes
Yeild: 6
Description
This sweet and spicy chicken recipe features tender, oven-roasted chicken thighs marinated with fresh habanero peppers, caramelized pineapple, and savory seasonings. Every bite is packed with heat and tropical sweetness
Ingredients
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
Instructions
Step 1: Roast the Pineapple
- 1Preheat 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
- 1In 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
- 1Optional but traditional): Rinse the chicken with a mix of lemon juice, vinegar, and water. Pat dry with paper towels.
- 2Use a sharp knife to make 2–3 shallow incisions in each thigh to help the marinade soak in.
- 3Season with paprika, chicken bouillon, salt, and black pepper.
- 4*Pro-tip: Be sure to add enough salt to taste as the marinate is not salty.
Step 4: Marinate
- 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.
- 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
- 1Preheat oven to 375°F (190°C).
- 2Place the chicken skin-side up in a baking dish. Pour all remaining marinade over the chicken and drizzle with olive oil.
- 3Bake uncovered for 30–35 minutes per side, or until fully cooked.
- 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
- 1Switch 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
- 1Let the chicken rest for 5 minutes. Spoon pan juices over the top and serve hot. Garnish with fresh parsley!
Nutrition Facts
- Calories: ~350 kcal
- Protein: ~25 g
- Fat: ~20 g
- Carbohydrate: ~15 g
- Sugar: ~10 g
Category: LunchDinner
Keywords:
Roasted Pineapple Habanero Chicken
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