Coconut Rum Grilled Chicken with Spicy Pineapple Puree
Make these grilled chicken thighs with the fabulous combo of coconut and rum. The ingredients in this marinade make a dynamite taste for chicken destined for the grill. We served ours with this spicy pineapple puree.
- For the Chicken:
- 2 pounds boneless, skinless chicken thighs
- 13.5 ounce can coconut milk
- 1/2 cup brown sugar
- 1/4 cup spiced rum
- 2 Tablespoons lime juice
- For the Pineapple Puree:
- 1 pineapple, cut into spears
- 1/2 red onion, cut in half
- 1 large red pepper, cut into fourths
- 3 jalapeños, cut in half (seeded if you like less heat)
- 2 cups cilantro, lightly packed
For the Chicken:
In a large bowl, combine the coconut milk, brown sugar, rum and lime juice. Whisk until sugar is dissolved. Set aside half of the mixture for glaze. Add chicken to a large freezer bag. Pour marinade over the chicken and coat with the marinade. Cover and refrigerate for 1 hour.
While chicken is marinating, make your glaze by placing reserved mixture in a small saucepan over low-medium heat. Bring to a simmer and while stirring constantly, allow mixture to thicken slightly, reduced to about 1/2-1/3 cup. Remove immediately from heat.
Preheat grill to medium heat. Remove chicken from refrigerator and place on grill. Baste chicken with glaze while grilling. Grill chicken until internal temperature reaches 165 degrees F. Remove from grill and brush chicken with glaze.
For the Pineapple Puree:
Preheat grill to high heat. Grill vegetables and pineapple until charred. About 15-20 minutes.
Remove any stems or ends.
Blend charred vegetables and pineapple in a food processor or blender.