Caribbean Pineapple-Coconut Lime Glazed Chicken

Instructions

1. 1

   1. Preheat the oven to 220°F / 105°C to keep the chicken warm later if needed. In a large bowl, toss the chicken thighs with 1 tablespoon vegetable oil, salt, black pepper, ground allspice, and ground cumin until evenly coated.

2. 2

   2. Heat a large skillet or shallow pot over medium-high heat. Add the remaining tablespoon of vegetable oil and brown the chicken for 3 to 4 minutes per side, until nicely colored. Transfer the chicken to a plate.

3. 3

   3. In the same skillet, add the red onion and cook for 2 minutes. Stir in the garlic, fresh ginger, and fresh red chili; cook 1 minute more, stirring so they do not burn.

4. 4

   4. Add the fresh pineapple and brown sugar. Cook for 3 to 4 minutes, lightly pressing some of the pineapple cubes with a spoon to release their juices and help build the glaze.

5. 5

   5. Pour in the coconut milk, lime juice, and lime zest. Add the fresh thyme as well. Stir well and let it simmer gently for 2 minutes to combine the flavors.

6. 6

   6. Return the chicken to the skillet along with any juices collected on the plate. Reduce to medium heat and cook for 12 to 15 minutes, turning once, until the sauce thickens and the chicken reaches a safe internal temperature of 165°F / 74°C.

7. 7

   7. If you want a thicker sauce, transfer the skillet to the preheated oven at 220°F / 105°C for 5 minutes to keep it warm while the glaze settles slightly more. If your skillet is not oven-safe, simply let it rest over very low heat.

8. 8

   8. Taste and adjust with more salt or lime juice if needed. Turn off the heat, sprinkle the fresh cilantro on top, and serve hot with some of the glazed pineapple and sauce spooned over the chicken.