Cuban Chicken With Pineapple Rum Sauce Recipes

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MOJO CHICKEN WITH PINEAPPLE



Mojo Chicken With Pineapple image

This simple, bright chicken dinner will transport you to a sunnier place, no matter what color the sky may be where you are. It starts with a citrusy, garlicky Cuban mojo. Instead of marinating the chicken in the mojo before cooking, you marinate it afterward: As the warm, broiled chicken sits in the mojo (for up to an hour), it soaks up the lively flavors.

Provided by Ali Slagle

Categories     dinner, weekday, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 1/2 to 2 pounds boneless, skinless chicken thighs
Kosher salt and black pepper
1/2 pineapple, cut into 1 1/2-inch chunks (about 3 cups)
1 orange, zested, then quartered
1/4 cup extra-virgin olive oil
4 garlic cloves, peeled
1 jalapeño, stemmed
A few cilantro sprigs, leaves removed, then stems finely chopped
2 large limes, zested and juiced
1 teaspoon dried oregano
1/2 teaspoon ground cumin

Steps:

  • Pat the chicken dry and season all over with salt and pepper. Set aside.
  • Heat the broiler with a rack 6 inches from heat source. On a foil-lined quarter sheet pan (or half sheet pan), drizzle the pineapple chunks and orange quarters with 1 tablespoon olive oil and season with salt and pepper. Toss to coat, then broil until charred in spots, 8 to 13 minutes.
  • Meanwhile, make the mojo: On a cutting board, coarsely chop the garlic and jalapeño. Add the chopped cilantro stems, orange zest, lime zest, dried oregano and 1 teaspoon salt. Chop and smash the mixture until a coarse paste forms. Transfer the mixture to a large bowl, then stir in the lime juice, ground cumin and 2 tablespoons olive oil.
  • Transfer the charred fruit to the mojo and transfer the chicken to the sheet pan. Coat with remaining 1 tablespoon olive oil and broil until cooked through and charred in spots, 15 to 20 minutes (no need to flip).
  • Add the cooked chicken to the mojo, pineapple and orange wedges, and toss to coat. Let sit 5 minutes or up to 1 hour. Slice the chicken and serve on a platter, with the sauce poured over top and the charred pineapple and orange wedges alongside. Season to taste with salt and pepper, and sprinkle with cilantro leaves. Squeeze orange wedges over top as desired.

ISLAND BIRD: PINEAPPLE-RUM CHICKEN



Island Bird: Pineapple-Rum Chicken image

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups jasmine rice, any brand
1 whole pineapple, cored and peeled
3 tablespoons vegetable oil
1 small yellow onion, diced
2 garlic cloves, chopped
Coarse salt
1/2 teaspoon crushed red pepper flakes
1/4 cup (a 2-ounce nip) spiced rum, such as Captain Morgan's
2 cups chicken stock or broth
4 6-ounce boneless, skinless chicken breast halves
Coarse black pepper
1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped
2 tablespoons fresh cilantro leaves (a palmful), chopped

Steps:

  • Cook the rice according to the package directions. While it cooks, make the chicken and sauce.
  • Cut the pineapple into bite-size chunks. Heat a medium saucepan over medium-high heat. Add 1 tablespoon of the vegetable oil, once around the pan. Add the onions, garlic, salt, and crushed red pepper flakes and cook for 2 minutes, stirring frequently. Add the pineapple chunks and the juice from the container, no more than 1/2 cup, and stir to combine. Remove the pan from the heat and add the spiced rum. Return the pan to the heat, keeping a little distance in case the pot flames up. You can flame it on purpose, if you want to look cool. Either way, let the alcohol cook away, 1 minute. Add the chicken stock and bring the mixture to a simmer, then cook until it reduces by half and has thickened slightly.
  • While the sauce is simmering, preheat a large nonstick skillet over medium-high heat with the remaining 2 tablespoons of vegetable oil. Season the chicken with salt and pepper and add to the hot skillet. Cook the chicken for 6 minutes on each side. For a smoky taste, grill the chicken on a grill pan or on an outdoor grill.
  • Slice the breasts and return to the large skillet. Pour in the pineapple and sauce and combine with a good shake of the pan. Add the parsley and cilantro to the pan and turn off the heat. Let stand for a minute or two. Serve up the jasmine rice and top with liberal ladles of the Island Bird.
  • You can often find whole pineapples already peeled and cored in pouches or tall plastic containers. Check the fresh produce section.

CUBAN CHICKEN WITH PINEAPPLE RUM SAUCE



Cuban Chicken With Pineapple Rum Sauce image

Make and share this Cuban Chicken With Pineapple Rum Sauce recipe from Food.com.

Provided by Pinay0618

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup chopped onion
1 garlic clove, minced
2 tablespoons cooking oil
chicken, cut up
1 cup canned tomato, drained and liquid reserved (from a 14-ounce can)
2 tablespoons lime juice
1 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1/4 cup raisins
2 teaspoons grated lime zest
1 (20 ounce) can pineapple chunks, drained
3 tablespoons rum
1 tablespoon flour mixed with 2 tablespoons water
hot cooked rice, for serving

Steps:

  • In a skillet, cook onion and garlic in hot oil until tender but not brown; remove. Brown chicken, then return onion and garlic to pan. Add tomato liquid, lime juice, salt, oregano and pepper. Simmer, covered, 30 minutes. Cut up tomatoes if whole and add to pan with raisins and lime zest. Simmer, covered, about 25 minutes, until chicken is cooked through. Remove chicken, skim fat from sauce, and stir in pineapple, rum and flour mixture. Cook, stirring, until thickened. Return chicken to sauce and warm through. Serve over rice.

ISLAND BIRD: PINEAPPLE-RUM CHICKEN



Island Bird: Pineapple-Rum Chicken image

Make and share this Island Bird: Pineapple-Rum Chicken recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 52m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 cups jasmine rice
1 whole fresh pineapple, cored and peeled (Dole)
3 tablespoons vegetable oil
1 small yellow onion, diced
2 garlic cloves, chopped
coarse salt
1/2 teaspoon crushed red pepper flakes
1/4 cup spiced rum (Captain Morgan's)
2 cups chicken stock or 2 cups chicken broth
4 (6 ounce) boneless skinless chicken breast halves
coarse black pepper
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons fresh cilantro, chopped

Steps:

  • Cook the rice by following the package directions; while the rice cooks, make the chicken and sauce.
  • Cut the pineapple into bite-size pieces.
  • Heat a medium saucepan over med-high heat.
  • Add in 1 tablespoon vegetable oil; add in the onions, garlic, salt, and crushed red pepper flakes; cook, stirring frequently, for 2 minutes.
  • Add in the pineapple chunks and the juice from the container (no more than ½ cup); stir to combine.
  • Remove the pan from the heat; add in the spiced rum.
  • Return the pan to the heat, keeping a little distance in case the pot flames up.
  • You can flame it on purpose, if you want to look cool.
  • Either way, let the alcohol cook away, 1 minute.
  • Add in the chicken stock and bring the mixture to a simmer, then cook until it reduces hy half and has thickened slightly.
  • While the sauce is simmering, preheat a large nonstick skillet over med-high heat with the remaining 2 tablespoons oil.
  • Season the chicken with salt and pepper, then add to the hot skillet.
  • Cook chicken for 6 minutes on each side (for a smoky taste, grill the chicken on a grill pan or on an outdoor grill).
  • Slice breasts and return to the large skillet.
  • Pour in the pineapple and sauce and combine with a good shake of the pan.
  • Add in the parsley and cilantro; turn off the heat.
  • Let stand for a minute or two.
  • Serve up the jasmine rice and top with a liberal amount of the Island Bird.

Nutrition Facts : Calories 677.3, Fat 14.3, SaturatedFat 2.4, Cholesterol 102.3, Sodium 291.5, Carbohydrate 78.4, Fiber 4, Sugar 13.7, Protein 48

CUBAN CHICKEN



Cuban Chicken image

An unusual combination of ingredients. Yummy! Serve over rice. You can put rice into the pot to cook with everything else, but add 2 cups chicken broth and simmer 20 minutes until the rice is done. One fewer pot to wash!

Provided by MJodyH

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 30m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (14.5 ounce) can diced tomatoes
1 (12 ounce) can chicken chunks, drained
½ cup chopped red bell pepper
½ cup raisins
½ cup stuffed green olives, sliced
1 tablespoon red wine vinegar
1 teaspoon ground oregano
¼ teaspoon ground cumin
2 bay leaves

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more.
  • Stir tomatoes, chicken, red bell pepper, raisins, olives, red wine vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated through, 5 to 7 minutes more. Remove and discard bay leaves before serving.

Nutrition Facts : Calories 307.9 calories, Carbohydrate 27.7 g, Cholesterol 52.7 mg, Fat 12.7 g, Fiber 3.4 g, Protein 21.3 g, SaturatedFat 2.6 g, Sodium 1013.2 mg, Sugar 18 g

BAKED CUBAN CHICKEN



Baked Cuban Chicken image

This recipe was inspired by a take-out restaurant in Florida and perfected by my mother. For all of you who are looking for a different way to have your chicken, try this recipe! A favorite in this household. Serve with rice and peas or quartered roast potatoes.

Provided by misskim

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h5m

Yield 6

Number Of Ingredients 14

2 (8 ounce) bone-in chicken breasts, cut in half
2 bone-in chicken thighs
2 chicken drumsticks
1 onion, chopped
¾ cup lemon juice
¼ cup Worcestershire sauce
1 ½ tablespoons minced garlic
¾ teaspoon ground allspice
½ teaspoon onion powder
¼ teaspoon ground cumin
¼ teaspoon red pepper flakes
1 pinch salt and ground black pepper to taste
cooking spray
1 tablespoon vegetable oil

Steps:

  • Place chicken pieces in a large bowl. Add onion, lemon juice, Worcestershire sauce, garlic, allspice, onion powder, cumin, red pepper flakes, salt, and pepper. Stir thoroughly. Cover and refrigerate for 1 hour, or overnight.
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
  • Heat oil in a large skillet. Add chicken pieces, reserving marinade in the bowl. Pan-fry chicken until browned, about 5 minutes per side. Transfer to the prepared baking dish. Pour reserved marinade on top.
  • Bake in the preheated oven until juices run clear, about 40 minutes.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 9.5 g, Cholesterol 87.2 mg, Fat 12.9 g, Fiber 0.9 g, Protein 28.4 g, SaturatedFat 3.3 g, Sodium 217.7 mg, Sugar 3.6 g

SAUTéED PINEAPPLE WITH RUM SAUCE



Sautéed Pineapple with Rum Sauce image

Walnuts add a bitter, earthy element to this simple dessert-and a scoop of vanilla ice cream wouldn't hurt.

Categories     Rum     Fruit     Dessert     Sauté     Pineapple     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 5

1 (3- to 4-pound) pineapple (labeled "extra sweet"), trimmed, peeled, and quartered lengthwise
5 1/2 tablespoons unsalted butter
1/2 cup walnuts (2 ounces), coarsely chopped
1/4 cup sugar
2 tablespoons dark rum

Steps:

  • Cut off and discard core from pineapple quarters, then cut each quarter lengthwise into 5 pieces.
  • Heat 1/2 tablespoon butter in a 12-inch heavy skillet over moderate heat until just melted, then add walnuts and cook, stirring, until a shade darker, about 2 minutes. Transfer walnuts with a slotted spoon to paper towels to drain and wipe skillet clean.
  • Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté one third of pineapple, turning over occasionally, until golden, 4 to 5 minutes. Transfer to a platter. Sauté remaining pineapple in 2 batches in same manner, using 1 tablespoon butter per batch and transferring to platter.
  • While last batch of pineapple cooks, heat sugar, rum, and remaining 2 tablespoons butter in a small heavy saucepan over moderately low heat, stirring, until sugar is dissolved, about 2 minutes. Remove from heat.
  • Serve pineapple with sauce spooned on top and sprinkled with walnuts.

RUM AND CHILE ROASTED CHICKEN THIGHS WITH PINEAPPLE



Rum and Chile Roasted Chicken Thighs With Pineapple image

This dish, inspired by jerk chicken, uses amber rum to moisten the rub. The resulting dish is complex, mouth tingling but not searing, and softened by the golden cubes of succulent roasted pineapple. It's not quite recognizable as a jerk, but it is no less pleasing.

Provided by Melissa Clark

Categories     dinner, main course

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 14

1 tablespoon fresh lemon juice
3/4 teaspoon kosher salt
6 scallions, trimmed and chopped
4 garlic cloves, roughly chopped
2 tablespoons safflower or canola oil
2 tablespoons rum, preferably dark or amber
1 tablespoon thyme leaves
1 tablespoon brown sugar
1 Scotch bonnet or habanero chile pepper, seeded and chopped
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
6 chicken thighs, rinsed and patted very dry
3/4 pound pineapple pieces, diced into 1/4-inch chunks or very roughly chopped
Lemon wedges, for serving

Steps:

  • In a blender or food processor, combine lemon juice and salt, and blend for 5 seconds to dissolve salt. Add scallions, garlic, oil, rum, thyme, brown sugar, chili pepper and spices, and blend until mixture forms a paste.
  • Rub chili paste all over chicken pieces. If you have time, let marinate for up to 45 minutes at room temperature, or up to 24 hours in refrigerator.
  • Preheat oven to 450 degrees. Put chicken in a large baking pan and scatter pineapple around it in one layer. Roast until chicken is cooked through (juices will run clear when pricked with a fork), about 25 minutes.
  • Broil chicken and pineapple until chicken skin is crisp and dark brown all over and pineapple is singed in places.
  • Serve chicken and pineapple coated with pan drippings, with lemon wedges.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 30 grams, Carbohydrate 19 grams, Fat 44 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 11 grams, Sodium 541 milligrams, Sugar 12 grams, TransFat 0 grams

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