Yield: About 20 Ounces
2 Tbsp Vegetable Oil
¼ Cup Onion, Finley Minced
6 Cloves Garlic, Finely Minced
1 Tbsp Pimento Peppers, Finley Minced
1 Tbsp Green Seasoning
¼ Cup Fresh Pineapple, Finely Minced
1½ Cup Ketchup
¼ Cup Honey
¼ Cup Brown Sugar
½ Cup Pineapple Juice
½ Tsp Geera Powder (Cumin)
½ Tsp Chili Powder
½ Tsp Paprika Powder
2 Tbsp Molasses
1 Tbsp Apple Cider Vinegar
2 Tsp Fresh Chadon Beni, minced (Culantro)
Salt and Black Pepper to taste
Place a medium heavy bottomed sauce pan over high heat. Add the vegetable oil and place in the onion, garlic and pimentos to sauté for 2 minutes until fragrant then place in the green seasoning and continuing sautéing for 20 seconds.
Add in the minced fresh pineapple, cook for 1 minute then add in the ketchup, honey, brown sugar and pineapple juice. Stir well to incorporate then mix in cumin, chili and paprika powders.
Add the molasses and vinegar and cook gently on low to medium heat for 6-8 minutes covered, stirring once or twice during the duration.
Remove cover, drizzle in the chadon beni and stir. Taste and adjust with salt and pepper to your liking.
Remove sauce from the heat and use to Barbecue Chicken, Pork, Seafood and even Lamb. Enjoy.
1 Whole Chicken (About 4 Lbs)
1 Tsp Salt
¾ Tsp Black Pepper
½ Tsp Cinnamon Powder
½ Tsp Garlic Powder
¼ Cup Green Seasoning
8 oz Pineapple Barbecue Sauce
Place your washed and cleaned chicken on a clean cutting board. Cut into quarters by producing two leg and thighs and two breast and wings portions.
In small bowl, add the salt, black pepper, cinnamon and garlic powders in and mix to combine. Sprinkle liberally over the chicken pieces to season well while rubbing into the cavities, beneath the skin and on the surface area. You may or may not need to use all the spice mix.
Place chicken pieces into a bowl and add the green seasoning and continue rubbing all over.
Cover and let marinate in chiller for 3 hours or a minimum of one hour.
Preheat oven to 375 degrees Fahrenheit.
Line a medium baking tray with foil and place a baking rack or cooling rack atop.
Position the chicken quarters on the baking rack and place into the oven for 35 minutes.
After this cooking period, remove tray from the oven and brush the chicken pieces with bar b que sauce liberally on both sides. Return to the oven and bake for another 12 minutes, then remove and baste again with sauce and return to oven to bake again for same time interval. Continue this process once or twice again turning the chicken to develop that caramelized brown color on both sides and until it is cooked all through.
When cooked, let chicken rest for 5 minutes before cutting or serving to allow juices to settle and redistribute. This will yield a moist and succulent chicken when served to your guests.
Serve Oven Barbecue Chicken with potato salad, fried rice or even with a macaroni pie.