Jerk Chicken with Roasted Pineapple

By SweetyBakes

Ingredients

• 2 fresh red hot chiles, seeded
• 3 tbsp light or dark brown sugar
• 2 fresh green hot chiles, seeded
• 2 tbsp vegetable oil
• pinch of ground cinnamon
• handful of flat-leaf parsley
• pinch of grated fresh nutmeg
• handful of fresh cilantro leaves
• pinch of sea salt
• 1 whole chicken, about 3 1/2 lbs,disjointed into 2 each of legs, thighs, wings, plus 1 whole breast, cut into four equal pieces
• 1 tsp freshly cracked black pepper
• 1 x 20 oz (535 g) can pineapple chunks, drained
• grated zest and juice of 2 limes
• a few sprigs of fresh thyme leaves

Preparation

Step 1

First, make the marinade. Combine the chiles, cinnamon, nutmeg, salt, pepper, lime zest and juice, brown sugar, oil, parsley, cilantro, and thyme in a food processor. Process to a paste, adding a little more oil if needed.

2
Using the tip of a sharp knife, deeply slash each chicken piece, then put in a plastic freezer bag. Add the jerk paste, seal the bag, and knead to work the paste into the chicken until the pieces are coated. Let marinate 30 minutes at room temperature.

3
Preheat the oven to 400 F (200 C). Loosely arrange the chicken in a roasting pan and roast for 40 minutes until golden and crisp. During the last 10 minutes of cooking, scatter the pineapple between the chicken pieces to brown lightly. Serve hot with rice.