It's Friday night and we're spicing things up with our own Pineapple Habanero Chicken. The pineapple adds just the right amount of sweetness to balance the spicy flavor of the habanero pepper. We spoon our sweet and spicy sauce generously over roasted chicken thighs and crisp them to give them just the right amount of golden color. Start the weekend off right with this fun and flavorful dish. Tonight's delight is sure to warm up the crowd.
55 minutes
Serves 5
Ingredients:
6 whole chicken thighs
Salt and pepper
3/4 cup diced pineapple
2 Tbsp. Tabasco sauce
2 habanero peppers, chopped and seeds removed
2 tsp. salt
1/2 cup low fat mayonnaise
Make Dinner:
Preheat oven to 350 degrees. Season chicken thighs with salt and pepper. Place in a 13 x 11 roasting pan and bake for 45-50 minutes, uncovered.
Combine 1/2 cup diced pineapple, Tabasco, habanero pieces, salt and mayonnaise in a food processor or blender. Pulse until smooth, about 15 seconds. In the last 5 minutes of cook time, remove chicken from oven. Preheat oven broiler to high. Spoon sauce generously over chicken. Place chicken under broiler for 5 minutes until golden brown. Serve chicken topped with remaining 1/4 cup diced pineapple.
55 minutes
Serves 5
Ingredients:
6 whole chicken thighs
Salt and pepper
3/4 cup diced pineapple
2 Tbsp. Tabasco sauce
2 habanero peppers, chopped and seeds removed
2 tsp. salt
1/2 cup low fat mayonnaise
Make Dinner:
Preheat oven to 350 degrees. Season chicken thighs with salt and pepper. Place in a 13 x 11 roasting pan and bake for 45-50 minutes, uncovered.
Combine 1/2 cup diced pineapple, Tabasco, habanero pieces, salt and mayonnaise in a food processor or blender. Pulse until smooth, about 15 seconds. In the last 5 minutes of cook time, remove chicken from oven. Preheat oven broiler to high. Spoon sauce generously over chicken. Place chicken under broiler for 5 minutes until golden brown. Serve chicken topped with remaining 1/4 cup diced pineapple.
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