Cuban recipe

Charcoal-Grilled Chicken with Grilled Pineapple and Cuban Mojo Glaze

Name: Charcoal-Grilled Chicken with Grilled Pineapple and Cuban Mojo Glaze
Prep time: 20 min
Cook time: 55 min
Total time: 195 min
Ingredients: 1.2 kg bone-in chicken drumsticks or thighs; 100 ml sour orange juice or a mixture of sweet orange and lemon juice; 4 garlic cloves, crushed; 2 tablespoons oil; 1 teaspoon cumin; 1 teaspoon oregano; Salt and pepper to taste; 150 g crushed fresh pineapple; 25 g honey; 40 ml sour orange juice; 1 garlic clove; 1 pinch of salt; 350 g fresh pineapple, cut into thick slices; 250 g uncooked white rice; 500 ml water; Salt to taste

Golden grilled chicken with grilled pineapple and a mojo and honey glaze, served with white rice.

CiberCubaNovember 12, 2026

AI-generated image.CiberCuba

Preparation20 min
Cooking55 min
Total time3 h 15 min
Servings4 servings
DifficultyMedium

Sour orange, garlic and spice mojo flavors this grilled chicken. Pineapple appears in both the glaze and the grilled slices served alongside the dish.

Serve it with white rice for a tropical family meal.

Method

Mix the 100 ml of sour orange juice, 4 crushed garlic cloves, oil, cumin and oregano. Add salt and pepper to taste.
AI-generated image.CiberCuba
Coat the chicken with the mojo in a covered container and leave it to marinate in the refrigerator for 2 to 8 hours. Discard any marinade that has been in contact with the raw chicken.
AI-generated image.CiberCuba
In a clean small saucepan, mix the crushed pineapple, honey, 40 ml of sour orange juice, remaining garlic clove, crushed, and pinch of salt. Cook over medium heat for 8 to 12 minutes, stirring, until slightly thickened. Set the glaze aside without letting it come into contact with the raw chicken.
AI-generated image.CiberCuba
Put the rice in a saucepan with the 500 ml of water and salt to taste. Bring to a boil, cover and cook over low heat for about 15 to 20 minutes, until the rice is tender and has absorbed the water. Let it rest, covered, for a few minutes.
Prepare the charcoal grill with an indirect heat zone and a direct heat zone. Place the chicken in the indirect zone and cook, with the grill covered if possible, for about 35 to 50 minutes, turning it over. Check with a thermometer that the thickest part reaches 74 °C, without touching the bone.
AI-generated image.CiberCuba
Move the chicken to the direct heat zone to brown it. Brush it with the glaze during the last few minutes and watch that it doesn't burn. Use a clean brush and do not return glaze that has touched the chicken to the container.
AI-generated image.CiberCuba
Using clean utensils, grill the pineapple slices for 2 or 3 minutes on each side, until they have grill marks.
Serve the glazed chicken with the grilled pineapple slices and white rice.