serves 4
Start to finish: 50min (20 minutes active)
This recipe is from Christopher Kimball’s Milk Street Cookish. Roasted pineapple and jerk chicken, what’s not to love? The pineapple gets lightly caramelized and the lime zest and habaneros gives this dish a yummy kick. I served this with Milk Street’s recipe for coconut rice with red beans and scallions from their Fast and Slow cookbook…the combo was divine.
Ingredients
- 2 tsp dried thyme
- 2 tsp jerk seasoning
- Kosher salt and ground black pepper
- 3 pounds bone-in, skin-on chicken breast or thighs ← I use thighs
- 1 pineapple, peeled, cored and cut into 1-inch chunks ← to save time, purchase an already peeled and cored pineapple
- 4 habanero chiles, halved, stemmed and seeds removed ← 4 was a tad hot for me, and I like heat. Use just 2 for a hint of heat but 100% tolerable by most folks
- 1 lime, zest grated, then halved ←zest added at end, naked limes used in baking
- extra-virgin olive oil, for drizzling
Directions
- Preheat oven to 450°F degrees
- Mix the thyme, jerk seasoning, 1 TBL salt and 1½ tsp black pepper in a small bowl
- Set the chicken skin side up on a rimmed baking sheet
- Set the pineapple, chilies and lime halves around the chicken
- Drizzle with oil, then sprinkle with the spices
- Roast until the breasts reach 160°F degrees or the thighs reach 175°F degrees, 30 to 40 minutes
- Transfer the chicken to a platter
- Chop the chilis and add to the pineapple along with the juice from the lime halves
- Stir with the pan juices, then spoon the mixture around the chicken
- Sprinkle with the lime zest
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  | Here’s a link for ordering Milk Street Cookish on Amazon. So far I’m 3-for-3 on awesome meals; eager to try another one tonight! |