Entree: Antigua and Barbuda – National Cuisine – Antiguan Black Pineapple Chicken (Chicken braised with Antigua's black pineapple in a sweet-spicy Caribbean sauce)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 40 min

Additional 20 min

Total 1 hr 25 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken pieces (thighs and drumsticks), skin-on
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 medium black pineapple, about 2 lb (900 g), peeled, cored, and cut into 1-inch (2.5 cm) chunks
- 1 medium onion, 1 cup (160 g) diced
- 3 scallions, 3 oz (85 g) chopped
- 3 cloves (9 g) garlic, minced
- 1 tbsp (6 g) fresh ginger, grated
- 2 sprigs (approx. 2 g) fresh thyme, leaves removed
- 1 scotch bonnet pepper, 15 g, seeded and finely chopped (use less if sensitive to heat)
- 1/4 cup (60 ml) dark rum (optional)
- 1/4 cup (60 ml) soy sauce
- 1/4 cup (50 g) brown sugar, packed
- 1/2 cup (120 ml) chicken stock or water
- 2 tbsp (30 ml) lime juice (from about 1 lime)
- 2 tbsp (30 ml) vinegar or 1 tbsp (15 ml) white rum vinegar
- 1 tbsp (15 ml) browning sauce or 1 tsp (5 g) molasses for color (optional)
- 2 tbsp (30 g) unsalted butter
- Fresh chopped cilantro or parsley for garnish

Instructions

1. Season the chicken with salt and pepper. In a large bowl, toss the chicken with half the soy sauce, lime juice, and 1 tbsp (12.5 g) brown sugar. Marinate 20–30 minutes if time allows.
2. Heat vegetable oil in a large, heavy skillet or Dutch oven over medium-high heat. Brown the chicken in batches, skin-side down first, 4–5 minutes per side until golden; transfer to a plate.
3. Reduce heat to medium. Add butter to the pan and sauté onion, scallions, ginger, and garlic until softened, about 3–4 minutes.
4. Stir in chopped scotch bonnet, thyme leaves, remaining soy sauce, remaining brown sugar, vinegar, browning sauce or molasses if using, and chicken stock. Scrape up any browned bits from the bottom.
5. Add the pineapple chunks and browned chicken back to the pan, nestling pieces into the sauce. Pour in dark rum if using.
6. Bring to a simmer, then reduce heat to low, cover, and braise 25–30 minutes until the chicken is cooked through and tender and the pineapple has softened; uncover for the last 5–10 minutes to thicken the sauce if necessary.
7. Taste and adjust seasoning with additional salt, pepper, or lime juice. Garnish with chopped cilantro or parsley and serve hot with steamed rice or bread.