INGREDIENTS
Tops to an entire bunch of green onions (from 6-10 onions)
1
red onion (peeled and coarsely chopped)
2
whole habaneros or jalapenos (for less heat, stems removed but seeds left intact)
1/2 cup
malt or cider vinegar
1/2 cup
lime juice
1/4 cup
Captain Morgan's Black Spiced Rum
2 tbsp
olive oil
1 tbsp
dried thyme leaves
1 tbsp
molasses
4 tsp
ground cinnamon (preferably Vietnamese)
4 tsp
ground ginger
4 tsp
ground allspice
2 tsp
ground or grated nutmeg
2 tsp
kosher salt
2 tsp
freshly ground or cracked black pepper
1 lb
boneless skinless chicken thighs
1 can
pineapple slices in juice (20 ounces, juice drained but reserved)
1/4 cup
brown sugar
1/4 cup
Captain Morgan's Black Spiced Rum
2 tbsp
finely chopped seeded jalapeño pepper
1 tbsp
cider vinegar
1 tbsp
ginger beer or ginger ale
2 tsp
cornstarch
zest of 1 lime
olive oil
salt
Fresh pomegranate arils
chopped cilantro or parsley