Recipe: Goombay Chicken and Baked Pineapple (using chicken thighs and drumsticks)

GOOMBAY CHICKEN AND BAKED PINEAPPLE

4 chicken thighs
4 chicken drumsticks
3/4 cup finely chopped onion
1/2 cup white vinegar
1/4 cup olive oil
1/2 cup orange juice
3 tablespoons lime juice
1 tablespoon granulated sugar
1 tablespoon salt
1 tablespoon dried thyme leaves
1 1/2 tablespoons ground allspice
3 cloves garlic, finely chopped
2 teaspoons hot pepper sauce, such as Tabasco
Freshly ground black pepper to taste
4 (3/4-inch-thick) slices peeled fresh pineapple, cut in half

Place chicken and remaining ingredients in a large bowl. Cover and refrigerate; marinate for 3 hours or up to 10 hours.

WHEN READY TO COOK THE CHICKEN:
Preheat the oven to 375 degrees F.

With cooking spray, lightly coat a baking pan large enough to comfortably hold the chicken and pineapple. Transfer the chicken and pineapple slices to the pan (reserve marinade in a small saucepan).

Bake until the chicken is cooked through, 40 to 50 minutes.

Meanwhile, in a small saucepan, simmer the reserved marinade over medium heat until it is reduced by half.

TO SERVE:
Serve the chicken and pineapple with the reduced marinade spooned on top.

Makes 4 servings
Source: Little Meals by Rozanne Gold