Jamaican Jerk Chicken Wings with Rum-Pickled Pineapple
Jamaican Jerk Chicken Wings with Rum Pickled Pineapple
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!
Rum and Pineapple = Summertime
Jamaican Jerk Chicken Wings with Rum Pickled Pineapple
Ingredients:
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
Rum-Pickled Pineapple
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
Method:
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.
I do not believe that summer is almost over!
Foodie On Board 
29 Responses to “Jamaican Jerk Chicken Wings with Rum-Pickled Pineapple”
This recipe just screams summer, cold beer and a bonfire on the beach!
The rum-pickled pineapple sounds delicious. I will have to try this recipe, although it’s no longer summer. Why not? Yum!
Haha, I am so with you Matt! I will not go gently into the fall! 😀
Thes wings look so delicious and they’re making me very hungry! I love the pickled pineapple too. They are a match made in heaven!
Thanks so much, Julie!
This dish looks so delicious!
Thanks Nancy! 😀
I love jerk chicken! I also love pickled pineapple and using rum sounds like a pretty idea. Thanks for taking this with you at this week’s party, Chef Julianna. 🙂
Hey Jhuls! Sounds like I picked the perfect dish to bring to the party today! Glad you like it. Happy week to you!
Perfect for party, yes! 😉
Jerk flavors are always popular with me and the pickled pineapple – how unique! I have a couple of her books and never made anything from them – I’ll have to take another look.
Her recipes are always winners in my house, Judi! You should give her a try! 😀
That looks so good!
I’m loving the pineapple too and I can see how well it would go with the jerk! Thanks for sharing with us at Throwback Thursday!
Mollie
Glad you like this, Mollie! My pleasure to share with everyone! 😀
Love Jerk spicing and those chicken wings look fantastic, the salsa is perfect with those spicy wings, rum pickled pineapple, brilliant.
Hey Suzanne! Thanks a bunch for your kind words! 😀
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I love these wings! They sound simply scrumptious!
Thanks so much, Kathy! 😀
Wow Juliana, this sounds so exotically tropical 🙂 Love Jamaican cuisine, and this definitely is worth a try. The pickled pineapple must add to the gorgeous flavors too.
Thanks very much, Loretta! The pickled pineapple is awesome and would be good with a bunch of things! I will make it again for sure! 😀
This sounds absolutely amazing! I love the way you use fruit to make everything zingy and so fresh, a true celebration of summer! You make me so hungry and I just love chicken wings and with rum pickled pineapple… delicious! 🙂
You are so kind Petra! Really glad that you love this! 😀
Hi Julianna
I can almost taste your food when I read your blog and it is always lethal to have a read before lunch or dinner, or even late at night as I get so hungry! 🙂
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Sounds yummy! I love to try new recipes, this will be on my list. Thank you for sharing!
Literally all of my favourite things!