Dominican-Style Chicken with Roasted Pineapple, Green Beans, and Mild Passion Fruit Sauce

Instructions

1. 1

   1. Season the chicken with 4 g (about 3/4 tsp) of the salt, black pepper, oregano, half of the chopped garlic, and the lime juice. Mix well and let it rest for 10 minutes in the refrigerator.

2. 2

   2. Preheat the oven to 220 °C / 425 °F. Place the fresh pineapple on a sheet pan, add 1/2 tbsp of the vegetable oil and a pinch of salt, toss, and roast for 12 minutes, or until lightly browned on the edges. Set aside.

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   3. Meanwhile, heat the remaining vegetable oil in a wide skillet or Dutch oven over medium-high heat. Brown the chicken for 3 to 4 minutes per side, without fully cooking it through. Remove and set aside.

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   4. In the same skillet, add the red onion, cubanelle pepper, and remaining garlic. Cook for 3 minutes, stirring, until softened. Stir in the tomato paste and cook 1 more minute to deepen the flavor.

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   5. Pour in the chicken broth, passion fruit pulp, honey, and the remaining salt. Mix well, scraping the bottom of the pan to incorporate the browned bits.

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   6. Return the chicken to the skillet along with any juices it released. When the liquid reaches a gentle simmer, lower the heat to medium-low, partially cover, and cook for 18 to 20 minutes, until the chicken is tender and fully cooked.

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   7. While the chicken cooks, bring water to a boil in a medium pot. Add the green beans and cook for 3 to 4 minutes until tender but still bright green. Drain and toss them with the butter until melted.

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   8. Add the roasted pineapple to the skillet with the chicken and cook 2 minutes more so it absorbs the passion fruit sauce without falling apart.

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   9. Turn off the heat and sprinkle the fresh cilantro over the chicken. Serve the chicken with its sauce, alongside the buttered green beans and roasted pineapple pieces.