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Chicken with Fresh Pineapple

Prep Time:15 Minutes
Cook Time:30 Minutes

Nutritional Information

Grilling the pineapple ahead adds an extra dimension to this complex sauce.


  • 1 bag blanched almonds
  • 2 tablespoons unsalted butter
  • 12 ounces pineapple, cored and quartered
  • 3 tablespoons extra-virgin olive oil
  • 3 pounds chicken thighs
  • Salt and freshly ground pepper
  • 1 tablespoon finely grated fresh ginger
  • 3 scallion, white and green parts thinly sliced separately
  • 1 1/2 teaspoons very finely grated lime zest
  • 1 1/2 Scotch bonnet or habanero chile, seeded and thinly sliced
  • 1 1/2 cups dry white wine
  • 3/8 cups pure maple syrup


  • 1. Preheat Egg to 450ºF with cast iron grate for direct grilling. Grill the pineapple until well charred. Dice the pineapple into small dice.
  • 2. Put the almonds in a pie plate and bake for 8 minutes, or until fragrant and browned; let cool
  • 3. Place a paella pan or dutch oven directly on the grate and saute pineapple, ginger, scallion, habanero and lime zest until liquid has almost completely evaporated. Add beer and maple syrup and reduce to almost dry again
  • 4. Remove from the Egg and set aside
  • 5. Grill chicken until internal temperature of 160ºF is achieved. Cover chicken with a resting blanket and let rest for 5 to 10 minutes
  • 6. In a large skillet, melt the butter. Add the pineapple, and cook over moderate heat, until lightly browned, about 3 minutes. Turn the pineapple and cook for 1 minute longer. Slice and transfer to a plate.
  • 7. Add the olive oil to the skillet and heat until shimmering. Season the chicken breasts with salt and pepper and add them to the skillet. Cook over moderately high heat until browned, about 3 minutes. Turn the breasts and cook over moderately low heat until just white throughout, about 7 minutes longer. Transfer the chicken to the plate with the pineapple
  • 8. Add the ginger, scallion whites, lime zest and chile to the skillet and cook, stirring, for 30 seconds. Add the wine and simmer over moderately high heat, scraping up the browned bits from the bottom of the skillet. Add the maple syrup, pineapple and chicken and simmer just until heated through; season with salt and pepper.
  • 9. . Transfer the chicken to plates and spoon the sauce on top. Sprinkle with the cracked almonds and scallion greens and serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828