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Caribbean Chicken Lollipops

IngredientsPoultry, Vegetables, Fruits
Day PartDinner, Lunch, Snack
Menu PartAppetizer/Small Plate
Cuisine TypeAmerican
Caribbean Chicken Lollipops

This flashy take on Jamaica's jerk chicken may sound unusual, but give it a try. Gleaming with marinade, these crunchy drumsticks are delightfully paired with a spicy/sweet pineapple salsa.


20 chicken wing drumettes
2-3 tbsp. jerk seasoning
1⁄4 cup melted butter or oil

Pineapple Salsa:
1 1⁄2 cups finely chopped pineapple
2-3 tbsp. rum
1 tsp. ground ginger
1⁄4 cup minced red bell pepper
1⁄4 cup finely chopped cilantro
1 jalapeño pepper, seeded and minced
Lime wedges


1. Make a small incision in the narrow end of each drumette. Cut tendons and scrape meat and skin down to form a lollipop.

2. Rub jerk seasoning on chicken. Let stand 30 min.

3. Combine pineapple, rum, ginger, red pepper, cilantro, and jalapeño for salsa.

4. Arrange drumettes in greased baking pan; drizzle with butter or oil. Bake in 475°F oven for 25-30 min., turning once.

5. For service, run drumettes under broiler for 1-2 min. until crisp. Serve with pineapple salsa and lime wedges.

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