Caribbean Chicken

• 1 cup crushed/pureed plum tomatoes
• 1 cup Fresh pineapple, finely chopped
• 2 1/2 tbsp brown sugar
• 1/4 cup spicy dijon mustard
• 1 tbsp Browning sauce (pickapeppa or worcestershire)
• 2 tbsp cider vinegar
• 2 tbsp Fresh ginger, minced
• 4 garlic cloves, minced
• 1/2 onion, diced
• 1 tsp paprika
• 1/2 tsp dried thyme
• 1/2 Scotch bonnet, minced (or more if you like it spicier)
• 1 tsp olive oil
• 6 boneless skinless chicken pieces (thighs and breast)

1. In a pot heat oil, add onion garlic and saute for 2 min.
2. Add all the other ingredients (except chicken)and blend with hand blender until smooth but thick.
3. (Leaving a few chunks behind is fine )
4. Let sauce come to boil then reduce to low and let sit on the heat for 30 min.
5. Place chicken in a bowl and add 1/2 cup of the sauce and let marinade for 15 min.
6. Grill the chicken until cooked through.
7. I like to serve more of the sauce on top of the chicken (with the sauce that was left over in the pot)
8. *** if you're cooking this on the stove top and not the grill, brown/sear chicken in a pan,add some of the sauce and let cook together until chicken is cooked through****** serve with coconut rice and veggies.

tomatoes, fresh pineapple, brown sugar, mustard, browning sauce, vinegar, ginger, garlic, onion, paprika, thyme, scotch, olive oil, chicken

Taken from cookpad.com/us/recipes/366734-caribbean-chicken (may not work)