Recipe

Coconut Rum Pineapple Roasted Chicken Recipe

Add Step-by-Step Photos	Crabhappychick / All my dishes 3 months ago Dreamed this one up yesterday when I was trying to plan today's menu. And a dream it is! Sweet, spicy Caribbean flavors with a nice little kick of rum. Yum. (http://www.clucknstuff.com has these awesome beer can chicken heads! I LOVE to give the... More Prep:20m Cook:240m Servings:6	Crabhappych
	dark rum pineapple coconut lime jalepeno chicken

Does this look good? Yeah! / Nope

Fans

midgelet

juliecake

lincolntoo

chefmeow

minitindel

mamalou

Ingredients

2/3 c. coconut

1 small can pineapple rings, juice reserved

zest and juice of 1/2 lime

1/4 c. dark rum

2 T. cream of coconut

2 jalapenos, seeded

1/2 t. allspice

1 T. Janes's Crazy Mixed Up salt

1/2 t. onion powder

LOTS of freshly ground pepper

1 6 lb. roasting chicken, rinsed and patted dry

empty beer or Coke can

Directions

In a blender, combine coconut, pineapple slices, lime juice and zest, rum, cream of coconut, jalapenos, and spices. Process to paste consistency. Divide mixture into half - set half aside. Divide remaining half into half again (you'll have 1/2 the mixture, 1/4 and 1/4) and set aside.

If using beer can, empty beer (using method of your choice!), and put 1/4 of the paste into empty can. Fill can to half full with more dark rum - of if you're opposed to wasting rum like that, you could use Coke.

Run your hand between the skin and flesh of the chicken breast loosening all over - while being careful not to tear skin. (Good luck with this.) Take the bowl with 1/2 the paste and distribute it evenly between skin and flesh, rubbing it in as you go. Season cavity of chicken with Jane's Crazy Salt. Insert can into cavity of chicken and set upright on baking pan. Move those little legs forward to steady the chicken (especially with all the rum inside him now) and tuck the wings under so he looks like Red Skelton doing Healthcliff and Gertrude. (Yes, you must be old to know what I'm talking about!) Let marinade this way until its time to put him on the grill.

Prepare grill or smoker (if using smoker, use apple or cherry chunks) and cook as you would normally cook a beer can chicken.

Mix the reserved pineapple juice with the remaining 1/4 paste mixture and use to baste throughout the cooking time for a nice glaze.

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Comments

chefmeow 3 months ago said:
Yum is right. Great job my friend. This has to be fantastic. Love everything about it. Great post and a high 5.

minitindel 3 months ago said:
Wow i love coconut anything esp chicken, and the rum in it too yummmmmmmm thanks... linda..^5

midgelet 3 months ago said:
You are posting great chicken recipes!!!

mamalou 2 months, 4 weeks ago said:
Sounds wonderful. Have to try this soon. Love the chicken heads! :o)

juliecake 2 months, 3 weeks ago said:
Just heavenly!

cabincrazyone 1 week, 3 days ago said:
Sounds great but it'll have to wait for next summer now. I'm printing it for the cabin grill in July.
I went to Clucknstuff. Apparently they're upgrading the site right now. I'll have to check back.
Thanks.

lincolntoot 6 days, 22 hours ago said:
Wow does this sound great. I have the beer can chicken stands and use them constantly - the chicken comes out so moist it falls off the bone. Never thought of rum - excellent 5!

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