Beer-braised Chicken With Pineapple and Chili

Beer-braised Chicken With Pineapple and Chili

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 3 to 4
Author Connie Veneracion


  • 4 to 5 chicken thighs
  • 4 to 5 chicken drumsticks
  • 1 tablespoon salt
  • 1/2 tablespoon pepper
  • 2 cloves garlic pounded
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon caraway seeds
  • 1 onion chopped
  • 1 cup dark beer
  • 3/4 cup root beer
  • 2 to 3 cups oil for frying
  • 2 finger chilies sliced
  • 1 cup pineapple tidbits


  • Pat the chicken thighs and drumsticks dry with paper towels. Place in a shallow bowl, add the salt and pepper, and mix well.
  • Add the garlic, rosemary, thyme, caraway seeds and chopped onion to the chicken.
  • Pour in the dark beer and root beer. Mix.
  • Cover the bowl and marinate in the fridge overnight.
  • Drain the chicken.
  • Strain the marinade.
  • Heat enough cooking oil in a frying pan to reach a depth of two inches.
  • Brown the chicken pieces in hot oil, in batches if necessary. You're browning the chicken pieces good texture; you're not cooking them through at this point.
  • While the chicken pieces brown, pour the strained marinade in a shallow pan and start heating it.
  • Transfer the browned chicken pieces to the pan with the marinade.
  • Add the chilies and pineapple tidbits.
  • Braise the chicken (low heat!) for 30 minutes or until cooked through and the marinade has been soaked up.
  • Serve the beer-braised chicken hot.