Mojo Chicken With Pineapple
Published Jan. 9, 2020
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½ to 2pounds boneless, skinless chicken thighs
- Kosher salt and black pepper
- ½pineapple, cut into 1½-inch chunks (about 3 cups)
- 1orange, zested, then quartered
- ¼cup extra-virgin olive oil
- 4garlic cloves, peeled
- 1jalapeño, stemmed
- A few cilantro sprigs, leaves removed, then stems finely chopped
- 2large limes, zested and juiced
- 1teaspoon dried oregano
- ½teaspoon ground cumin
Nutritional analysis per serving (4 servings)
454 calories; 22 grams fat; 4 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 15 grams sugars; 41 grams protein; 950 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat the chicken dry and season all over with salt and pepper. Set aside.
- Step 2
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.
- Step 3
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.
- Step 4
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).
- Step 5
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.
Private Notes
Comments
I used my small food processor to make the mojo paste and it made it much quicker! Amazing recipe!! Served mine with long grain rice.
Is there anyway to do this without a broiler? Maybe high heat oven with sheet pan on the lowest rack?
Made this tonight. I grilled the chicken and pineapple/orange mixture. S&P to the chicken before grilling. Only used 1/2 a jalapeño. We were only able to let it sit in the mojo marinade for 10 mins, but it was still great. Served with white rice and sweet roasted corn. My 16month old twins loved the pineapple with the chicken; They ate a whole leg quarter.
I decided to grill this whole meal because it's so hot right now and didn't want to heat up my kitchen. Sliced the pineapple into 1 1/2 inch thick slices. Grilled for 8 minutes a side. Cut up the grilled pineapple and added to bowl of mojo mix. Then grilled boneless skinless chicken thighs until done. Added that to mojo mix and served all of it over rice. Winner!
This dish was delicious! Served it at a dinner party and it was a hit. Used the whole pineapple. Put the chicken into the sauce and let it sit 1 1/2 hours, then heated it up again under the broiler. We didn't eat the oranges, but I did squeeze all the juice out onto the chicken before serving.
Doubled the recipe and didn’t use the pineapple because I didn’t have it. SO! GOOD! Definitely double the recipe if you want lots of sauce. I could drink the marinade.
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