Roasted Pineapple Habanero Chicken
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A flavorful weeknight or weekend dinner that brings tropical heat and sweetness to your table!
As an island girl, flavor is everything to me—bold, vibrant, and full of soul. At least once a week, I try to treat my family to a fancy, home-cooked meal, and thisRoasted Pineapple Habanero Chickenis one of those recipes that never misses. Growing up on Caribbean food really inspired me to get creative in the kitchen, especially now as a busy mom trying to keep things interesting during the week. I know how hard it can be to figure out what to make when your schedule is packed and your taste buds are all over the place—trust me, I’ve been there!
Some days I’m craving heat; other days I want something hearty and wholesome. That’s why I love this dish—it strikes the perfect balance between sweet, savory, and spicy. It’s not overwhelmingly sweet at all, just a subtle kiss of pineapple that pairs beautifully with the kick of habanero. And the best part? You can totally adjust the spice level to your liking, especially if you’ve got little ones at the table.
I usually serve it with yellow rice and sautéed veggies (if you’re subscribed to my blog, you already got those premium side dish recipes sent your way! ). Just don’t skip the marinating step—let it sit for no more than 1-2 hours, so all those flavors really soak in and bring the chicken to life.
Another great way to pair this Roasted Pineapple Habanero Chicken is with my savory Caribbean Raisin Rice —the sweetness of the raisins complements the subtle heat of the chicken beautifully.
Why Marinating Matters (But Timing Is Key)
Pineapple contains bromelain , a natural enzyme that breaks down proteins and helps tenderize meat. While this makes chicken extra juicy and flavorful, marinating ittoo longcan cause the meat to become overly soft or even mushy—especially if you’re using fresh pineapple or juice .
Here’s how to avoid that:
Limit marinating to 1–4 hours when using fresh pineapple or its juice.
If marinating overnight, use canned pineapple (it’s partially cooked during processing and contains less active bromelain).
Alternatively, add pineapple juice or chunks later in the marinade , or just before roasting.
Marinate before adding browning sauce:
Place marinated chicken thighs into your favorite baking dish:
Prefer to watch instead of reading this delicious recipe? check out this video for a quick and easy guide:
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Roasted Pineapple Habanero Chicken
Prep time: 15 minutes
Cook time: 75 minutes
Total time: 90 minutes
Yeild: 6
Description
This sweet and spicy chicken recipe features tender, oven-roasted chicken thighs marinated with fresh habanero peppers, caramelized pineapple, and savory seasonings. Every bite is packed with heat and tropical sweetness
Ingredients
For the Chicken:
- 6 bone-in, skin-on chicken thighs
- ½ tsp paprika
- ½ tsp browning sauce (or substitute Worcestershire sauce)
- Juice of 1 fresh lemon
- 1/3 cup white vinegar
- ½ tsp chicken bouillon powder
- Salt & black pepper, to taste
- 3 tbsp olive oil
For the Marinade:
- 1 (15 oz) can pineapple chunks, drained (reserve the juice)
- 2 red habanero peppers (remove seeds for less heat)
- 1/2 medium green bell pepper
- 8 cloves garlic
- 1/3 large onion
- 1-inch piece of ginger, peeled
- Pinch of salt
Instructions
Step 1: Roast the Pineapple
Preheat your oven or air fryer to 400°F. Spread drained pineapple chunks on a tray and roast for about 10 minutes until lightly caramelized. Set aside the reserved juice for the marinade.
Step 2: Blend the Marinade
In a blender or food processor, combine the roasted pineapple, habanero peppers, green bell pepper, garlic, onion, ginger, salt, and reserved juice. Pulse until slightly chunky (not too smooth).
Step 3: Clean & Season the Chicken
- 1Optional but traditional): Rinse the chicken with a mix of lemon juice, vinegar, and water. Pat dry with paper towels.
- 2Use a sharp knife to make 2–3 shallow incisions in each thigh to help the marinade soak in.
- 3Season with paprika, chicken bouillon, salt, and black pepper.
- 4*Pro-tip: Be sure to add enough salt to taste as the marinate is not salty.
Step 4: Marinate
- 1Add the chicken to a bowl or ziplock bag. Pour the marinade over the chicken, making sure it gets into the incisions. Add the browning sauce and mix well to coat.
- 2Marinate in the fridge for at least 1 hour, ideally up to 4 hours. If using canned pineapple, overnight marination is fine.
Step 5: Roast the Chicken
- 1Preheat oven to 375°F (190°C).
- 2Place the chicken skin-side up in a baking dish. Pour all remaining marinade over the chicken and drizzle with olive oil.
- 3Bake uncovered for 30–35 minutes per side, or until fully cooked.
- 4*Pro-tip: If you notice excess liquid while the chicken is roasting, spoon some out halfway through to help it brown and roast properly. You can add the juices back in during the last 10 minutes for added moisture and flavor. Don’t worry if there’s a lot of liquid— it will reduce as it cooks, and during the broiling stage, it caramelizes beautifully to create a rich, flavorful sauce that enhances every bite.
Step 6: Broil for Crispiness
Switch oven to broil at 475°F for the final 2–3 minutes to crisp up the skin. Baste with pan juices before broiling for extra flavor and color.
Step 7: Serve & Enjoy
Let the chicken rest for 5 minutes. Spoon pan juices over the top and serve hot. Garnish with fresh parsley!
Category: DinnerTropical Flavors
Keywords:
Roasted Pineapple Habanero Chicken
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