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
½ cup malt or cider vinegar
½ cup lime juice
1/4 cup Captain Morgan's Black Spiced Rum
2 tablespoons olive oil
1 tablespoon dried thyme leaves
1 tablespoon molasses
4 teaspoons ground cinnamon (preferably Vietnamese)
4 teaspoons ground ginger
4 teaspoons ground allspice
2 teaspoons ground or grated nutmeg
2 teaspoons kosher salt
2 teaspoons freshly ground or cracked black pepper
1 1/2-3 pounds boneless skinless chicken thighs
1 can (20 ounces) pineapple slices in juice, juice drained but reserved
1/4 cup brown sugar
1/4 cup Captain Morgan's Black Spiced Rum
2 tablespoons finely chopped seeded jalapeño pepper
1 tablespoon cider vinegar
1 tablespoon ginger beer or ginger ale
2 teaspoons cornstarch
zest of 1 lime
olive oil
salt
Fresh pomegranate arils
chopped cilantro or parsley