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spicy caribbean chicken sandwich with pineapple and tangy bbq sauce

(1 rating)
rondogmeat1 avatar
Recipe by
Ron Nattress
@rondogmeat1
New York, NY

I love the blend of spicy, sweet, and tangy flavors. This recipe reminds of the time I have spent in the Caribbean Islands.

(1 rating)
yield 12 serving(s)
prep time 1 Hr
cook time 45 Min

Ingredients For spicy caribbean chicken sandwich with pineapple and tangy bbq sauce

  • CHICKEN RUB
  • 12
    chicken thighs
  • 1 Tbsp
    allspice, ground
  • 2 tsp
    salt
  • 1 1/2 tsp
    sugar
  • 1 tsp
    black pepper
  • 1 tsp
    cayenne pepper
  • 1 tsp
    cinnamon, ground
  • 1 tsp
    garlic powder
  • 3/4 tsp
    paprika
  • 1/2 tsp
    ginger powder
  • 1/2 tsp
    nutmeg
  • 1 pinch
    clove, ground
  • COOKING PREPERATION
  • 3 Tbsp
    olive oil
  • 1 bunch
    green onions
  • 1
    jalapeno pepper, remove seeds and membrane, diced
  • 2-3
    bell peppers, remove seeds and membrane, diced
  • 1/2 bunch
    thyme, leaves
  • 1/4 c
    lime juice
  • 1/2 c
    orange juice, fresh
  • 20oz. can
    pineapple chunks
  • SWEET TANGY BBQ SAUCE
  • 2 Tbsp
    olive oil
  • 1
    yellow onion, diced
  • 2 clove
    garlic, minced
  • 3 Tbsp
    apple cider vinegar
  • 1 c
    brown sugar
  • 28oz can
    diced tomato
  • 3/4 c
    reserve pineapple juice from can
  • 1/2 c
    orange juice, fresh
  • 1/2 c
    dark rum
  • SERVING
  • 12
    hearty rolls

How To Make spicy caribbean chicken sandwich with pineapple and tangy bbq sauce

  • 1
    For spicy chicken rub add all spices into a bowl and stir well. Pull skin off chicken legs. Cover both sides of chicken with spicy rub and set aside. Turn oven on to 350 degrees.
  • 2
    In large heavy oven proof pot heat up oil on med-high heat. After oil is transluscent add marinated chicken to pan. Allow to brown on both sides about 8 minutes each side. Move chicken around pan occasionally. Add the green onions, sweet and spicy peppers, and thyme to pan. Stir vegetables around pan for 5 minutes. Add orange juice, lime juice, and pineapple chunks to pan. Stir bottom of pan to de-glaze. Cover with foil and lid and allow to cook in oven for 45 minutes or until chicken is 180 degrees.
  • 3
    While Chicken is cooking, heat sauce pot on medium with olive oil to begin bbq sauce. When oil is transluscent add yellow onion and garlic. Season with salt and pepper. Stir occasionally and allow onion and garlic to sweat in pan for 3 to 5 minutes. When garlic and onions have changed color add the rest of ingredients to pot. Turn heat up to high and bring to a boil stirring frequently. When it comes up to a boil turn down heat to low-med and allow to simmer for 30 to 45 minutes. Stir occasionally. The finished product should be thick. When sauce has finished leave chunky or blend in food processor if you prefer a smoother bbq sauce.
  • 4
    When chicken is done cooking allow to cool. Start pulling chicken meat off the bone into a large bowl. Shred the pineapple also and mix with chicken. Then serve chicken and pineapple on hearty roll with bbq sauce.
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