INGREDIENTS (serves 2)
- 4 chicken pieces, such as legs, thighs and/or wings, with skin on
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- Fresh ground black pepper
- 1/4 up to 1/2 cup Secret Aardvark Habanero Sauce, depending on how hot you can handle it
- 1 (8oz) can Dole pineapple chunks in 100% real juice, with juice reserved
- 1 tablespoon flour
- 1/2 cup orange juice
- 1/4 cup chicken stock
In a small bowl combine olive oil, salt, pepper, Secret Aardvark sauce, and the reserved pineapple juice. Place chicken in a large zip-loc bag and add the marinade. Marinate in the fridge for 4 to 8 hours.
Pre-heat oven to 375 degrees.
Place a cast-iron skillet or an oven-proof skillet with 1 tablespoon vegetable oil on the stove and heat on medium high. Remove chicken from marinade and brown on all sides, about 4 minutes per side. Discard marinade. Place the skillet in the oven and bake 50 to 60 minutes, or until chicken is cooked through and juices run clear.
Once chicken is done, remove and wrap well in foil to keep warm. Remove all but 1 teaspoon oil from skillet. Place the skillet back on the stove and heat on medium high again. You should have lots of brown bits in the skillet. Add flour and cook, stirring constantly, for 30 seconds. Add orange juice, chicken stock and pineapple pieces, scrapping the brown bits. Reduce heat to medium and simmer for a couple of minutes until sauce thickens. Remove from heat.
Serve chicken with some of the sauce and pineapple pieces drizzled over it. Serve with a side of steamed white rice and extra Secret Aardvark Sauce if you dare! Stone Old Guardian beer goes well with this dish to keep your mouth from burning up!