Serves: 4-6 people
Prep time: 30 minutes
3 lbs chicken thighs, boneless and skinless
2 Tbsp jerk seasoning
½ a pineapple, peeled and cut into small slices (about 2 cups)
¼ cup of brown sugar
2 cups of frozen cherries, thawed and chopped
1 orange, juiced and zested
1 tsp salt
Preheat the oven to 450 degrees.
Soak the pineapple slices in a bowl with ½ cup of rum and let sit for 10 minutes.
Next, in a large bowl mix together the chicken thighs and jerk seasoning. Then, place the seasoned chicken in a large frying pan set over medium heat and drizzle olive oil over the thighs (this step might have to be done in batches based on the size of your pan). Cook thighs 6 minutes per side, or until browned. After 12 minutes or so, remove chicken from the frying pan and set aside. Next, add the chopped cherries, orange juice and remaining ½ cup of rum to the same pan, bring to a simmer, and let reduce uncovered for 10 minutes.
While the rum cherry reduction is simmering, spread the rum-soaked pineapple out on a baking sheet lined with parchment paper and sprinkle with ¼ cup of brown sugar. Roast for 10 minutes (or until the brown sugar is melted).
Now for the fun tropical party for your mouth. Place the pineapple on the plate, top with the jerk chicken and drizzle with the rum cherry reduction. Sprinkle it with orange zest and “Ya Mon, you're on vacation!”
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