I can hardly believe that that summer is screeching to a halt. The days are noticeably shorter, the gardens are looking a bit tired and there is a little chill in the air that signals the onset of fall. But I am not giving in! I am fighting back with a summery recipe that speaks of warm sunny beaches, a tropical rum drink in hand! I love the intense aromatic flavours of jerk chicken, so when I saw this recipe in Donna Hay magazine, issue #77 and read about the rum pickled pineapple, I jumped on it. This recipe has summer written all over it. Rum pickled pineapple will find its way more than one of your late summer barbeques, I assure you. My mind is telling me this would be awesome in a cole slaw or salad. The possibilities are exciting!
I will be sharing my summery contribution with my buddies at Fiesta Friday. Thanks a bunch to Jhuls @ The Not So Creative Cook, and Suzanne @ A Pug in the Kitchen for co-hosting this week. I will also be sharing at Throwback Thursday, Foodie FriDIY and Saucy Saturdays. If you haven’t visited these outstanding link parties yet, be sure to jump in and join the fun!
Jamaican Jerk Chicken Wings with Rum Pickled Pineapple
4 French shallots, peeled
4 cloves garlic, peeled
4 green onions, trimmed
2 tablespoons fresh thyme leaves
1 jalapeño pepper, sliced
1 tablespoon ground allspice
1 teaspoon ground cinnamon
1 tablespoon soy sauce
¼ cup liquid honey
2 teaspoons sea salt flakes
1 teaspoon ground black pepper
2 kg chicken wings, cut in two pieces
½ cup apple cider vinegar
1 teaspoon sea salt flakes
1/3 cup superfine sugar
4 sprigs fresh thyme
¼ cup fresh lime juice
1 tablespoon finely grated lime rind
400 g. fresh pineapple, peeled and thinly sliced
1 jalapeño pepper, thinly sliced
1 tablespoon white rum
Place the shallots, garlic, green onion, thyme, jalapeño, allspice, cinnamon, soy sauce honey, salt and pepper, in a food processor and process until smooth. Transfer to a large bowl and add the chicken wings. Toss well to coat. Cover and allow to marinate at least one hour, but preferably overnight to maximize the flavour.
To make the pickled pineapple, place the vinegar, salt, sugar, thyme and lime juice in a small saucepan over high heat. Bring to a boil, stirring to dissolve the sugar. Once the sugar has dissolved, remove from the heat.
Place the lime rind, pineapple, jalapeño and rum in a small bowl. Add the vinegar mixture and stir to combine. Allow to cool slightly and place in the fridge for 30 minutes or until cold.
Preheat the oven to 400°F. Line 2 baking sheets with parchment paper. Place the chicken wings on the baking sheets and bake for 15-20 minutes, until dark golden and slightly charred, turning half-way through.
Serve with the pickled pineapple.