Mojo Chicken with Charred Pineapple and Orange
Mojo Chicken with Charred Pineapple and Orange is a rustic, fruity dish that conjures up images of a beautiful tropical island with a wonderful warm breeze. The dish has some punch from the citrusy pesto-like sauce (the mojo!) that’s delicious. Dreaming about an island get-away? Make Mojo Chicken with Charred Pineapple and Orange!
Jump to RecipeCharring the Pineapple and Orange
On a foil-lined baking sheet drizzle pineapple chunks and orange quarters with 1 tablespoon olive oil and season with salt and pepper. Toss to coat, then broil until charred in spots, 8 to 13 minutes.
Organize and Prep the Mojo Ingredients
Meanwhile, organize the mojo ingredients: garlic, jalapeño, cilantro, orange zest, lime zest, lime juice, 2 tablespoons olive oil, dried oregano, cumin, and teaspoon salt.
Forming the Mojo Paste
Place all mojo ingredients into a food processor and run until a coarse paste forms.
Transfer mojo mixture to a large bowl and set aside.
Broiling the Chicken Thighs
Place chicken thighs on the same foil-lined baking sheet. The leftover juices from the pineapple and orange will create a nice, fruity flavor for the chicken. Coat chicken with remaining 1 tablespoon olive oil and broil until cooked through and charred in spots, 15 to 20 minutes (no need to flip). Once chicken cools slightly, slice chicken.
Add cooked chicken to the mojo and toss to coat. Let sit 5 minutes or up to 1 hour.
Mojo Chicken with Charred Pineapple and Orange
Add the charred pineapple and orange wedges to the chicken and serve on a platter. Season to taste with salt and pepper, and garnish with cilantro sprigs and lime wedges, if desired. Serve with a side of rice.
Mojo Chicken With Charred Pineapple and Orange
Equipment
- Food Processor
Ingredients
- 1 ½ to 2 pounds boneless, skinless chicken thighs (approx. 10) trimmed and pat dry
- 1 teaspoon kosher salt for the mojo
- kosher salt and pepper to season chicken and final dish
- ½-1 pineapple fresh, cut into chunks (about 3 cups)
- 1 orange zested, then quartered (I used Cara Cara but use your favorite orange variety)
- ¼ cup extra-virgin olive oil divided
- 4 garlic cloves peeled and rough chopped
- 1/2 jalapeño stemmed and de-seeded if you prefer less spice, rough chopped
- 1/2 cup cilantro roughly chopped
- 2 large limes zested and juiced (approx. 1/4 cup juice)
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- Garnish with cilantro sprigs and lime wedges if desired
- Serve with rice
Instructions
- Heat broiler with a rack 6 inches from heat source. On a foil-lined baking sheet drizzle the pineapple chunks and orange quarters with 1 tablespoon olive oil and season with salt and pepper. Toss to coat, then broil until charred in spots, 8 to 13 minutes. Transfer fruit to a bowl or plate.
- While fruit is broiling, make the mojo. Place garlic, jalapeño, cilantro, orange zest, lime zest, lime juice, ground cumin, dried oregano, 2 tablespoons olive oil, and 1 teaspoon salt into a food processor and run until a coarse paste forms. Transfer mixture to a large bowl.
- Pat chicken dry and season all over with salt and pepper.
- Place the chicken thighs on the same foil-lined baking sheet. The leftover juices from the pineapple and oranges will create a nice, fruity flavor for the chicken. Coat chicken with remaining 1 tablespoon olive oil and broil until cooked through and charred in spots, 15 to 20 minutes (no need to flip). Once chicken cools slightly, slice chicken.
- Add the charred pineapple and orange wedges to the mojo chicken and serve on a platter. Season to taste with salt and pepper, and garnish with cilantro sprigs and lime wedges, if desired. Serve with a side of rice.
- Serve with rice, if desired.
Notes
Recipe from New York Times Cooking and slightly modified by me.
If you like this recipe, you may also like these GFchow recipes. Cumin-Spiced Salmon with Cilantro Sauce, Brazilian Cheese Rolls with Herb Butter, and Michelle’s House Salad.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
