I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!



Tuesday, May 17, 2016

Tropical Pineapple Chicken

We are smack dab in the middle of May and it still feels like the end of March! Just pretend it's a hot summer day while you eat this Tropical Pineapple Chicken. At least it's sunny out.

3 lbs chicken legs (4 legs separated)
2 cups fresh diced pineapple
2 tbsps brown sugar
1 tbsp corn syrup
4 tbsps butter
1/4 cup red pepper, diced
1/2 cup onion, diced
1/4 tsp chili flakes
3/4 cup orange juice
1 tbsp soya sauce
1/4 cup rum or rum cream
2 tsps cornstarch
salt and pepper
2 pinches of nutmeg
1/4 cup shredded coconut

Spray a 13 X 9" baking dish with cooking oil, place the thighs and drumsticks in a single layer and salt and pepper to taste. Set aside.

In a saucepan melt butter and add onion, red pepper, brown sugar, corn syrup and chili flakes. Cook 4 or 5 minutes on medium heat. Add pineapple.

Mix the orange juice, rum and soya sauce together. I used rum cream leftover from a trip to Cuba a few years back. I know, it's weird...leftover rum!

Take 2 tbsps of this mixture and whisk in the cornstarch. Set aside. Pour the orange juice, rum and soya sauce into the saucepan and start to warm. Whisk the 2 tbsps with cornstarch into the the pot. Heat until slightly thickened. Add the nutmeg.

Pour sauce over chicken, sprinkle the coconut on top.

Bake at 325 F for 60 minutes.

Serve over rice and imagine being somewhere on a beach.

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