Rum-Glazed Chicken Thighs with Pineapple Salsa

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

Juicy chicken thighs glazed with a sweet and tangy Caribbean rum sauce, served with a refreshing pineapple salsa to balance the flavors. This Caribbean-inspired chicken recipe, ready in about 45 minutes, pairs chicken thighs, dark Caribbean rum, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces, bone-in, skin-on chicken thighs
• 1/3 cup dark Caribbean rum
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 2 tbsp, freshly squeezed lime juice
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 cup, diced pineapple
• 1/2 cup, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 1 small, seeded and minced jalapeño
• 1/4 cup, chopped cilantro
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. Pat dry 6 chicken thighs and season with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: In a bowl, whisk together 1/3 cup dark Caribbean rum, 2 tbsp brown sugar, 2 tbsp soy sauce, 2 tbsp lime juice, 3 minced garlic cloves, and 1 tbsp grated fresh ginger until sugar dissolves.
3. Step 3: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and sear for 5 minutes until golden and crispy, then flip and cook 3 minutes.
4. Step 4: Pour the rum glaze evenly over the chicken and transfer the skillet to the preheated oven. Roast for 20-25 minutes until chicken is cooked through and glaze thickens.
5. Step 5: Meanwhile, prepare pineapple salsa by combining 1 cup diced pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1 minced jalapeño, and 1/4 cup chopped cilantro in a bowl. Mix well and refrigerate.
6. Step 6: Remove chicken from the oven, spoon extra glaze over the top, and serve with chilled pineapple salsa on the side.