Mojo Chicken With Pineapple
Published Jan. 9, 2020
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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
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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 followed the recipe exactly, and it was delicious! I took out half of the seeds fromthe jalapeno, and the dish was a bit too spicy for me, but it was still SO GOOD!!
My wife's new favorite! The only suggestion I would make is after the chicken has been under the broiler for 15 minutes would be to flip it and broil for 5 more minutes.
Really wanted to do the whole thing on the grill, so we did. Grilled the orange and pineapple along with two sliced bell peppers in a foil-lined grill basket (didn’t want to lose the juice) and still got some good charring. Grilled the chicken (used thighs) right on the grates. Then while the chicken was getting its mojo on with the fruit, peppers and paste, we warmed some tortillas on the still-hot grill. It was sloppy and delicious. Can’t recommend enough the usage of a small food processor or blender for the paste!