I am so excited to be sharing this YUMMY chicken recipe with you guys! Made it a week ago for dinner and everyone loveeedd it. It has the perfect balance between sweet and savory. The chicken is juicy and mouthwatering. And! It is soooo EASY to make. The perfect dinner can be ready in no time. You are going to love it!
I served this yummy chicken recipe with mashed potatoes alongside a quick mango salad. So delish! The flavors of the pineapple and mango together created a one-of-a-kind meal. My taste buds were going wild! This roasted pineapple habanero chicken recipe can be served with pretty much anything such as your favorite rice or noodle recipe. But you wouldn’t regret giving the mashed potatoes and mango salad a try. Oh! and I used honey mustard dressing on my salad, so bomb!
I usually prefer using fresh pineapple chunks when I make this recipe as I always use up the leftover pineapples to make a great fruit punch. But I have used the canned ones many times and it works just as well!
What I love about this chicken recipe is it has the right amount of spiciness in my opinion. As someone who generally does not like A LOT of hot pepper in her food, I really enjoyed the spice level in this recipe. But if you are anything like my husband and love food very spicy then add another habanero pepper to the marinade. Do enjoy!
Marinate over night for the BEST results. You will get the full flavor of the pineapple habanero.
Juicy, mouth-watering, and flavorful Chicken. You will enjoy every bite. Accompany this recipe with mashed potatoes and your favorite salad for a perfect weeknight dinner
4 chicken thighs
2 cans pineapple chunks
3 red habanero peppers
½ medium green bell pepper
4 figs of garlic
½ large yellow onion
2 tbsp olive oil
¼ tsp. browning sauce
1 fresh lemon
½ tsp chicken bouillon
Salt and pepper to taste
Prep your Marinade. Into a food processor or a blender add 1 can of pineapple chunks, chopped habanero peppers, green bell peppers, garlic, onion, and olive oil. Be sure not to over blend the marinade, just pulse for a few seconds.
Prep your chicken. I usually prep my chicken by removing any excess fat and feathers that might be on the chicken that I personally do not want. Some of the fat can stay to keep your chicken moist and juicy. I also like to wash my chicken with lemon juice and water to clean it very well (be sure to thoroughly sanitize your area when you are done) BUT this is a personal preference. If you do not wash your chicken simply skip this step. Place the chicken skin side up then, using a sharp knife, place 2-3 medium sized incisions for the seasoning to penetrate the meat. Place the meat into a bowl then season with chicken bouillon, salt, and pepper.
Add marinade and browning sauce to the chicken then mix very well. Be sure to carefully rub some of the marinade into the incisions. Allow to marinate overnight or at least 4 hours for the flavors to penetrate the meat.
Preheat oven to 350 degrees.
Drain your second can of pineapple chunks (keep the pineapple juice to be added to the pan).
Add chicken with all the juices into the baking pan. Add the additional pineapple juice for added flavor and gravy. Add a fewpineapple chunks into the baking pan. Cover your pan with foil then bake on skin side up for 35-40 minutes. The chicken will generate a lot of gravy.
Before flipping it carefully scoop out most of the gravy into a bowl and save it. Leave just about 1/2 cup of gravy (average) in the pan to keep your chicken moist while baking again. Carefully flip chicken thighs then bake on the opposite site for 30-35 minutes.
Remove from oven, flip it again to skin side up add gravy back to the pan. Turn your oven to BROIL (high) then place the chicken back in oven for 6-8 minutes to get a nice brown color on the skin.
Remove from oven then Baste the top of the chicken with the gravy.