Pineapple Chicken Yassa

Succulent chicken thighs marinated in a sweet and spicy pineapple juice mixture, cooked with caramelized onions and pineapple chunks, served over a bed of fluffy fonio.

Total Time:
2 hours

Servings:
10

Ingredients

Chicken Marinade (sub-recipe)

4 Tbsp olive oil

4 cups onions, thinly sliced

½ Tbsp salt

1 ½ tsp black pepper

1 Tbsp ground cumin

3 Tbsp garlic, minced

¼ cup jalapeno pepper, sliced

2 dried guajillo peppers, chopped

1 Tbsp red wine vinegar

1 ½ bouillon cubes, crushed

1 ½ Tbsp Chinese hot mustard

½ cup pineapple juice, reserved from DOLE Pineapple Chunks in 100% Juice

½ cup green olives, sliced

2 cups DOLE Pineapple Chunks in 100% Juice, reserve juice

⅓ cup water

10 cups fonio, prepared

cilantro, for garnish

Chicken Marinade

3 lbs boneless skinless chicken thighs, cubed

1 cup onions, thinly sliced

2 Tbsp Chinese hot mustard

4 Tbsp olive oil

1 Tbsp lime juice

1 Tbsp pineapple juice, reserved from DOLE Pineapple Chunks in 100% Juice

½ Tbsp salt

1 tsp ground cumin

1 ½ tsp black pepper

Directions

Chicken Marinade

Combine all ingredients in a food safe bag or container, let stand for at least 2 hours in refrigerator.