Spicy Chicken With Grilled Pineapple

środa, 19 lutego 2014

1 To make sauce/marinade: Place all marinade ingredients, except scallion garnish, in a food processor and puree until almost smooth.
2 Transfer half of puree to a small bowl and keep chilled, covered, for sauce.
3 Place remaining puree in a large heavy-duty resealable plastic bag with chicken and seal, turning to coat well.
4 Marinate, chilled, turning bag occasionally, at least 8 hours or overnight, placing bag in a large bowl to catch any leaks.
5 Preheat grill and lightly oil rack.
6 Let chicken stand in marinade at room temperature 30 minutes before grilling.
7 Meanwhile, cut sides and ends off pineapple.
8 Cut crosswise into 15 slices about 1/4 inch thick.
9 Sprinkle one side of each slice with 1/2 t packed light brown sugar.
10 Place sugared side down on rack and grill, turning once, until golden brown, about 3 minutes.
11 Transfer to a platter, alternating slices with scallion garnish.
12 Remove chicken from marinade (discard marinade) and grill over moderate heat, turning occasionally, until cooked through 35-45 minutes, depending on size.
13 Transfer to platter with pineapple and serve with remaining sauce on side (excercise caution; sauce is spicy).

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