Pineapple-Ginger Chicken

Some time last year I had friends coming over and wanted to do baked chicken but...with a twist I guess :) I had a ton of strong Jamaican ginger (thanks to mom-in-law visiting from yaad) I figured it would go well with the pineapple juice and pineapple chunks I had in the cupboard so I created this sauce. I've made this three times since then. Its just as good with fresh pineapple chunks if you don't wanna buy the canned. I usually have the chicken with Rice and Peas or a potato dish. Hope you like it!

INGREDIENTS

olive oil

4 chicken leg quarters

1 - 2 tablespoons poultry seasoning of your choice

2 tablespoons green seasoning (a puree of olive oil, scallion, garlic, thyme, onion)

1 tablespoon finely minced ginger

1/4 cup soya sauce

1 1/2 tsp black pepper

salt as desired

1/2 tsp scotch bonnet pepper, finely minced

vegetable oil

chives, diced finely crosswise

Pineapple-Ginger Sauce

3 cups pineapple juice

2 cups pineapple chunks

¼ cup brown sugar

1 1/2 teaspoons ginger, finely minced

¼ cup vinegar

salt and pepper to taste

2 - 3 teaspoons cornstarch

2 - 3 teaspoons water or pineapple juice

1 tsp honey

1 - 2 teaspoons molasses

METHOD

1. Preheat the oven to 375 degrees F. Line and lightly grease a baking tray with aluminium foil or parchment paper or use a baking dish.

2. Season the chicken with poultry seasoning, green seasoning, soya sauce, black pepper, salt and scotch bonnet pepper. Marinate overnight.

3. Lay the marinated chicken in the baking pan and bake for 15 minutes.

4. Stir all the ingredients for the sauce (except the cornstarch and water) in a pan over medium heat. Simmer for at least 3 - 4 minutes. Mix the cornstarch with the water and stir in just enough to help the sauce thicken. Add honey and molasses. Simmer over medium heat as it reduces and continues to thicken. Taste and adjust seasoning if necessary.

5. Remove chicken from oven and flip over each piece. Pour or brush on 1/4 of the prepared sauce over the chicken then flip over . Brush or pour on some 1/4 of the sauce. Bake for another 15 minutes.

6. Pour the remaining sauce over the chicken and bake for another 30 - 35 minutes or until the juices run clear.

7. For more colour, turn on the broiler to 400 degrees F for the last 5 minutes of cooking.

8. Serve the chicken hot with sauce and pineapple pieces poured over.

9. Garnish with chives.