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.

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

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

CUBAN CHICKEN SANDWICH



Cuban Chicken Sandwich image

I'm fortunate to live in an area where I can buy fresh Cuban bread from Cuban bakeries. The loaf typically is about 36 inches long, which makes four big sandwiches. Cuban bread has a palmetto leaf placed on top center prior to baking to keep moisture in. The texture is crispy on the outside and very light on the inside.

Provided by lutzflcat

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h25m

Yield 4

Number Of Ingredients 8

1 ½ pounds chicken tenders
½ cup mojo marinade (such as Badia®), or as needed
1 tablespoon olive oil, or more as needed
8 thin slices sweet onion
1 (1 pound) loaf Cuban bread
¼ cup yellow mustard
20 dill pickle slices
4 slices Swiss cheese

Steps:

  • Place chicken tenders between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet until flattened out. Place chicken in a resealable plastic bag and add enough mojo marinade to cover the chicken. Marinate in the refrigerator for 2 hours, or up to overnight.
  • Heat olive oil in a large skillet over medium heat. Remove chicken tenders from the marinade, drain, and place in the skillet. Cook until lightly browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate.
  • Add sliced onions to the same skillet, adding a bit more oil if necessary, and cook until softened, about 3 minutes. Remove from skillet.
  • Cut Cuban bread into 4 rolls. Slice each in half lengthwise without cutting all the way through. Cover the bottom and the top of each roll with yellow mustard. Assemble the sandwich by placing pickle slices on the bottom, followed by chicken, Swiss cheese, and onion. Cut each sandwich in half at an angle, and serve.

Nutrition Facts : Calories 660.6 calories, Carbohydrate 64.4 g, Cholesterol 123 mg, Fat 19.4 g, Fiber 4.6 g, Protein 54.1 g, SaturatedFat 7.4 g, Sodium 1456.8 mg, Sugar 3 g

ROASTED PINEAPPLE RUM CHICKEN RECIPE - (4.1/5)



Roasted Pineapple Rum Chicken Recipe - (4.1/5) image

Provided by rrxing

Number Of Ingredients 11

2 lbs assorted chicken pieces like breasts, thighs and legs
4 Tbsp butter
2 Tbsp brown sugar
1/2 cup onion, diced
1/3 cup Captain Morgan White Rum
2 jalapeño peppers, seeded and finely chopped
3 cups fresh pineapple, diced (canned is fine if you drain well)
3/4 cup orange juice
1 Tbsp soy sauce
2 tsp corn starch
salt and pepper to taste

Steps:

  • Instructions Preheat oven to 325º. Place chicken parts in a 9x13 baker. Season with salt and pepper to taste. In a medium sized pot over medium high heat, melt the butter. Add brown sugar and onion. Cook for four minutes. Add the rum, peppers, pineapple, orange juice and soy sauce. Lower the heat to medium and allow to simmer for five minutes. Scoop out two Tbsp of the liquid and place in a small bowl. Whisk in the cornstarch until completely incorporated. Pour this mixture back into the pot and cook for another three minutes. Pour contents in pot over chicken breasts. Place in a 325º oven for 45 minutes or until a thermometer inserted into the thickest part of the breast reads 160º. Serve over rice or with plantains. Garnish with cilantro if desired.

CHICKEN WITH PINEAPPLE SAUCE



Chicken with Pineapple Sauce image

This pineapple chicken is such a step up from a plain chicken breast. My family thinks the glaze also tastes good over ham. -Mary Ealey, Smithfield, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons brown sugar
1 tablespoon cornstarch
2 cans (8 ounces each) crushed pineapple, undrained
1/4 cup soy sauce
1/4 teaspoon garlic salt
1/4 teaspoon ground ginger
6 boneless skinless chicken breast halves (4 ounces each)
Minced chives, optional

Steps:

  • In a large saucepan, combine brown sugar and cornstarch. Stir in the pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened. , Place chicken in a greased 9-in. square baking dish. Pour half of the sauce over chicken. Bake, uncovered, at 350° for 15 minutes. Bake 10 minutes longer or until a thermometer reads 170°, basting several times with the remaining sauce. Sprinkle with chives if desired.

Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 700mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 5g protein.

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.

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