• Skip to main content
  • Skip to primary sidebar

Felly Bull

Hungry? Or is your felly bull?!!

  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
×

Home » Recipes

Cajun Chicken with Charred Pineapple Wedges

Published: Jun 30, 2021 · Modified: Feb 16, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · 2 Comments

Cajun Chicken with Charred Pineapple Wedges, Cajun Chicken with Charred Pineapple Wedges
Jump to Recipe Print Recipe

This cajun chicken with charred pineapple wedges recipe featured in this month's delicious magazine.   We love cajun flavours and the use of fresh pineapple really appealed, as well as cooking it all outside on the barbecue.  It can also be cooked inside - see Tips for grilling/alternative cooking instructions.

It's also great that you can prepare and marinate both the chicken and pineapple up to a day in advance.   Perfect if you're just cooking for you and want to get on with other things, or if you're entertaining and want to get ahead.

The chicken turns out full of flavour, with beautifully crisp skin on the outside and delicious juicy chicken on the inside.   The marinade on the fresh pineapple is delicious and the fresh flavours really compliment the chicken.   One definitely to be made again and again, to enjoy eating outside if the weather's kind, or inside if it's not!!

Tips

  • The original recipe uses chicken drumsticks only, however, we had a pack of chicken drumsticks and thighs (4 drumsticks and 3 thighs).   The recipe works well with both.
  • Getting ahead…the chicken and pineapple can be marinated up to one day ahead.   Keep them chilled separately in sealed bags or containers until you're ready to cook.
  • If you don’t want to cook on the barbecue, heat the grill and cook the chicken on a lined grill tray, turning regularly, until cooked through. Cook the pineapple under the grill or heat a ridged griddle pan and cook while the chicken is grilling.
  • This cajun chicken with charred pineapple wedges recipe is easily adapted if you’re cooking for less or more people.   We halved the recipe and enjoyed most of it for dinner one night and had a couple of drumsticks and pineapple wedges leftover to enjoy the next day for lunch.
Cajun Chicken with Charred Pineapple Wedges, Cajun Chicken with Charred Pineapple Wedges

Other Recipes

You might also like to try:

  • chicken and turkey dishes
  • cajun-style charred salmon with cowboy potatoes
  • cajun turkey steaks with pineapple salsa

Latest Recipes

  • Cajun Chicken with Charred Pineapple Wedges, Cajun Chicken with Charred Pineapple Wedges
    Pork and Black Pudding Sausage Rolls
  • Cajun Chicken with Charred Pineapple Wedges, Cajun Chicken with Charred Pineapple Wedges
    Spiced Fennel Potatoes
  • Cajun Chicken with Charred Pineapple Wedges, Cajun Chicken with Charred Pineapple Wedges
    Red Lentils and Rice
  • Cajun Chicken with Charred Pineapple Wedges, Cajun Chicken with Charred Pineapple Wedges
    Slow Chicken Curry

Ingredients

  • 12 chicken drumsticks or thighs, or a mixture of both (see Tips)
  • 2 tsp coarse sea salt
  • 1 tsp black peppercorns
  • 6 tsp granulated or demerara sugar
  • 1 tsp garlic granules
  • 2 tsp sweet paprika or pimenton
  • 1 tsp dried thyme
  • 2 tsp dried oregano
  • 0.25 tsp cayenne pepper
  • 1 red chilli, deseeded and coarsely chopped
  • 1 medium pineapple, peeled with a sharp knife, then cut in half and each half divided into 6 wedges
  • olive oil for brushing
  • handful of coriander, torn, to garnish

As an Amazon Associate I earn from qualifying purchases, if you click on the links below.

 

Instructions

  1. Preheat your barbecue for direct heat (coals arranged in a bank in the middle or high if using a gas barbecue). See Tips for grilling/alternative cooking instructions for both the chicken and pineapple.
  2. Pat the chicken dry with kitchen paper, then put in a large freezer bag or sealable container. Finely grind the salt and pepper and 1 tsp of the sugar in a pestle and mortar. Add the garlic granules, 1 tsp paprika, the thyme, oregano and cayenne pepper, then grind again until fine. Add to the freezer bag/container, then seal and shake to coat the chicken in the spices. Leave to marinate at room temperature for 10 minutes or up to one day (see Tips).
  3. Add the chilli to the pestle and mortar with the remaining 5 tsp of sugar and 1 tsp of paprika. Grind together to make a paste, then brush the mixture over the pineapple wedges to coat. Leave to marinate for 15 minutes or up to one day (see Tips).
  4. Remove the chicken from the bag/container. Brush with the oil, then arrange over indirect heat (at the edge of the barbecue) for 20 to 30 minutes, turning regularly, until crisp and the juices run clear when the thickest part is pierced with a skewer (a probe thermometer should read 70-72C). Remove the cooked chicken to a platter or tray and cover loosely to keep warm.
  5. Brush the pineapple with a little oil, then cook it over direct heat (in the middle of the barbecue) for 2 to 3 minutes on each side until charred and sticky. Serve with the chicken. Garnish the chicken and pineapple with the torn coriander.
Cajun Chicken with Charred Pineapple Wedges, Cajun Chicken with Charred Pineapple Wedges

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

It would also be great if you could take a photo and tag Felly Bull on social media, thanks.

Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.

Cajun Chicken with Charred Pineapple Wedges, Cajun Chicken with Charred Pineapple Wedges

Cajun Chicken with Charred Pineapple Wedges

Deborah
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 35 mins
Marinating time - 10 minutes to 24 hours 1 d
Course Main, Main Course
Cuisine American, Cajun
Servings 4 to 6 people

Ingredients
  

  • 12 chicken drumsticks or thighs, or a mixture of both (see Notes)
  • 2 tsp coarse sea salt
  • 1 tsp black peppercorns
  • 6 tsp granulated or demerara sugar
  • 1 tsp garlic granules
  • 2 tsp sweet paprika or pimenton
  • 1 tsp dried thyme
  • 2 tsp dried oregano
  • 0.25 tsp cayenne pepper
  • 1 red chilli deseeded and coarsely chopped
  • 1 medium pineapple peeled with a sharp knife, then cut in half and each half divided into 6 wedges
  • olive oil for brushing
  • handful of coriander, torn, to garnish

Instructions
 

  • Preheat your barbecue for direct heat (coals arranged in a bank in the middle or high if using a gas barbecue). See Notes for grilling/alternative cooking instructions for both the chicken and pineapple.
  • Pat the chicken dry with kitchen paper, then put in a large freezer bag or sealable container. Finely grind the salt and pepper and 1 tsp of the sugar in a pestle and mortar. Add the garlic granules, 1 tsp paprika, the thyme, oregano and cayenne pepper, then grind again until fine. Add to the freezer bag/container, then seal and shake to coat the chicken in the spices. Leave to marinate at room temperature for 10 minutes or up to one day (see Notes).
  • Add the chilli to the pestle and mortar with the remaining 5 tsp of sugar and 1 tsp of paprika. Grind together to make a paste, then brush the mixture over the pineapple wedges to coat. Leave to marinate for 15 minutes or up to one day (see Notes).
  • Remove the chicken from the bag/container. Brush with the oil, then arrange over indirect heat (at the edge of the barbecue) for 20 to 30 minutes, turning regularly, until crisp and the juices run clear when the thickest part is pierced with a skewer (a probe thermometer should read 70-72C). Remove the cooked chicken to a platter or tray and cover loosely to keep warm.
  • Brush the pineapple with a little oil, then cook it over direct heat (in the middle of the barbecue) for 2 to 3 minutes on each side until charred and sticky. Serve with the chicken. Garnish the chicken and pineapple with the torn coriander.

Notes

  • The original recipe uses chicken drumsticks only, however, we had a pack of chicken drumsticks and thighs (4 drumsticks and 3 thighs).   The recipe works well with both.
  • Getting ahead…the chicken and pineapple can be marinated up to one day ahead.   Keep them chilled separately in sealed bags or containers until you're ready to cook.
  • If you don’t want to cook on the barbecue, heat the grill and cook the chicken on a lined grill tray, turning regularly, until cooked through. Cook the pineapple under the grill or heat a ridged griddle pan and cook while the chicken is grilling.
  • This cajun chicken with charred pineapple wedges recipe is easily adapted if you’re cooking for less or more people.   We halved the recipe and enjoyed most of it for dinner one night and had a couple of drumsticks and pineapple wedges leftover to enjoy the next day for lunch.

 

You might also like to try:
  • chicken and turkey dishes
  • cajun-style charred salmon with cowboy potatoes
  • cajun turkey steaks with pineapple salsa
Keyword barbecue, BBQ, chicken drumsticks, chicken thighs, fresh pineapple, grilled
« Chicken BLT
Barbecued Mixed Pepper Salad »

Reader Interactions

Comments

  1. Margaret Nicoll

    July 11, 2021 at 9:39 pm

    Made for supper tonight with a friend who not really into spicy but she enjoyed it.Bothhave leftovers for tomorrow,easy to prepare and make.Would be good for having more friends round

    Reply
    • Deborah

      July 13, 2021 at 2:55 pm

      Thank you! I enjoyed having some of your leftovers!!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

Read more... →


Free subscription and eCookbook


MOST POPULAR RECIPES

  • Haggis Balls with Whisky Sauce, Haggis Balls with Whisky Sauce
    Haggis Balls with Whisky Sauce
  • Chicken Balmoral with Whisky Sauce, Chicken Balmoral with Whisky Sauce
    Chicken Balmoral with Whisky Sauce
  • Sea Bass with Creamy Lemon Sauce, Sea Bass with Creamy Lemon Sauce
    Sea Bass with Creamy Lemon Sauce
  • Whisky Sauce (Thermomix), Whisky Sauce (Thermomix)
    Whisky Sauce (Thermomix)
  • Slow-Cooker Honey Roast Ham, Slow-Cooker Honey Roast Ham
    Slow-Cooker Honey Roast Ham
  • Creamy Chicken, Gammon and Leek Pie, Creamy Chicken, Gammon and Leek Pie
    Creamy Chicken, Gammon and Leek Pie
  • Smoked Pancetta and Bean Pasta, Smoked Pancetta and Bean Pasta
    Smoked Pancetta and Bean Pasta
  • Slow-Cooker Korean Pulled Chicken, Slow-Cooker Korean Pulled Chicken
    Slow-Cooker Korean Pulled Chicken

Footer

↑ back to top

About

  • Privacy Policy

Subscribe

  • Sign Up! for emails and updates

Contact us

  • email

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2021 FELLY BULL

We are using cookies to give you the best experience on our website.

You can find out more about which cookies we are using or switch them off in settings.

Powered by  GDPR Cookie Compliance
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookies

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.

3rd Party Cookies

This website uses Google Analytics to collect anonymous information such as the number of visitors to the site, and the most popular pages.

Keeping this cookie enabled helps us to improve our website.

Please enable Strictly Necessary Cookies first so that we can save your preferences!

Cookie Policy

More information about our Cookie Policy