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pan roasted chicken w pineapple chile glaze

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Spicy Fruity Glazed Chicken which is so moist and packed with flavor. Your opinion of pineapple could change forever.

yield 4 serving(s)
prep time 10 Min
cook time 45 Min
method Roast

Ingredients For pan roasted chicken w pineapple chile glaze

  • 1 Tbsp
    each ground coriander and cumin
  • 1 tsp
    red pepper flakes
  • 1
    whole chicken cut in half
  • kosher salt and pepper
  • 1 Tbsp
    vegetable oil
  • 1/2
    fresh pineapple sliced thin
  • 2
    serrano chiles seeded and minced
  • 4 clove
    garlic minced
  • 1 c
    pineapple juice
  • 1/4 c
    apple cider vinegar
  • 1/4 c
    brown sugar
  • 1 Tbsp
    paprika
  • 2 sm
    seeded red chiles cut into thin circles for garnish

How To Make pan roasted chicken w pineapple chile glaze

  • 1
    Preheat oven 425 degrees Cut chicken in half starting at the breast. Dry chicken well.
  • 2
    Mix coriander, cumin, and red pepper flakes together Season chicken with spice mixture pressing to adhere to skin. Season liberally with salt and pepper.
  • 3
    Use a oven proof Pan. I used cast iron skillet. Get pan hot and add the oil. Turn down to medium high heat. Place chicken skin side down and cook until crisp about 5 minutes. Remove chicken from pan and set aside.
  • 4
    Arrange the pineapple slices in bottom of pan. Place chicken on top of pineapple skin side up. Place in oven. Roast until internal temp reaches 165 degrees about 40 to 45 minutes.
  • 5
    Meanwhile bring serrano chiles, garlic, pineapple juice, vinegar, brown sugar and paprika to a boil reduce heat and cook until thickened and syrupy about 15 minutes. Taste and season with salt.
  • 6
    When chicken is done brush with glaze and place back in oven for 2 minutes. Transfer chicken to cutting board and let rest 10 minutes. You can puree the pineapple or serve it as is with the chicken. Garnish with the red chile pepper rings.
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