You guys, I am SO excited to share this mouthwatering roasted pineapple habanero chicken recipe with you! I made it last week for dinner, and let me tell you—everyone LOVED it! This dish has the perfect balance of sweet and savory with just the right kick of heat. The chicken comes out juicy, flavorful, and absolutely irresistible. And the best part? It’s super easy to make!
Why You’ll Love This Recipe:
✔️ Perfect blend of sweet pineapple and spicy habanero
✔️ Juicy, oven-roasted chicken with a golden, caramelized glaze
✔️ Quick & easy – dinner is ready in no time!
✔️ Pairs perfectly with mashed potatoes, rice, or a fresh salad
What I Served It With:
I paired this pineapple habanero chicken with creamy mashed potatoes and a refreshing mango salad drizzled with honey mustard dressing. The combination of sweet mango, tangy pineapple, and spicy habanero was out of this world! But honestly, this dish goes with just about anything—try it with steamed rice, roasted veggies, or even noodles!
Adjusting the Spice Level:
If you love spicy food, add an extra habanero pepper to kick up the heat! But if you’re like me and prefer a mild-to-medium spice level, this recipe has just the right amount of heat without being overpowering.
This sweet and spicy roasted chicken is definitely a must-try for your next dinner….Let me know how you serve yours, and don’t forget to leave a comment if you have tried this recipe…enjoy 🙂
Marinate over night for the BEST results. You will get the full flavor of the pineapple habanero.
Roasted Pineapple Habanero Chicken
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 2-3
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, smoky depth, and tropical sweetness
Ingredients
- 4 chicken thighs
- 1 can pineapple chunks, 20 oz
- 3 red habanero peppers
- ½ medium green bell pepper
- 4 figs of garlic
- ½ large onion
- 3 tbsp olive oil, divided
- ½ tsp browning sauce (alternative: Worcestershire or a rich BBQ sauce)
- 1 fresh lemon
- ½ tsp chicken bouillon
- Salt and pepper to taste
Instructions
Step 1: Prepare the Marinade
In a food processor or blender, add pineapple chunks, chopped habanero peppers, green bell peppers, garlic, onion, and 2 tbsp olive oil. Pulse for a few seconds—don’t over-blend; you want a slightly chunky texture for maximum flavor.
Step 2: Prep the Chicken
- Clean the Chicken (optional but recommended): Trim excess fat and remove any feathers. Wash the chicken with lemon juice and water for a fresh, clean taste. (Sanitize your workspace after handling raw poultry!)
- Make Incisions: Place the bone-in chicken thighs skin-side up and use a sharp knife to make 2-3 medium cuts in each piece—this helps the seasoning penetrate deep into the meat.
- Season Generously: Add chicken bouillon, salt, and black pepper, making sure the flavors coat every inch.
Step 3: Marinate for Maximum Flavor
Pour the pineapple habanero marinade over the chicken and mix well, ensuring the seasoning gets into the incisions. Add Caribbean browning sauce for rich, deep color and smoky flavor. Cover and marinate overnight (or for at least 4 hours) for the best taste.
Step 4: Preheat & Prepare for Roasting
- Set your oven to 375°F (190°C).
- Place the marinated chicken in a baking pan along with all the juices then drizzle a bit of olive oil on top.
Step 5: Roast the Chicken
- Bake skin-side up for 30-35 minutes. The chicken will release delicious juices, creating a flavorful gravy.
- Flip the chicken thighs and roast for another 30-35 minutes or until fully cooked.
Step 6: Broil for Crispy, Golden Skin
- Flip the chicken back to skin-side up and broil for 5 minutes until the skin is beautifully golden brown.
Step 7: Baste, Garnish & Serve
- Remove from the oven and baste the chicken with the rich, flavorful gravy for an extra juicy finish.
- Garnish with fresh parsley and serve hot!
- Category: Dinner
