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Active Time
30 min
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Total Time
1 hour
Coming soon to a kitchen near you: an escapist fantasy set under the sun, starring spicy-fruity glazed chicken. (Spoiler alert: Your opinion of pineapple could change forever.)
Ingredients
4 servings
Step 1
Place a rack in upper third of oven; preheat to 425°F. Mix coriander, cumin, and cayenne in a small bowl. Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper.
Step 2
热油在大型耐热的锅中high. Cook chicken, skin side down, until browned and beginning to crisp, about 5 minutes. Transfer chicken to a plate and arrange pineapple slices in pan. Place chicken, skin side up, on top. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 40–45 minutes.
Step 3
Meanwhile, bring chile, garlic, pineapple juice, vinegar, brown sugar, and paprika to a boil in a small saucepan and cook until thickened and syrupy, 12–15 minutes; season glaze with salt.
Step 4
When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes; repeat with any remaining glaze. Transfer chicken and pineapple to a cutting board; let rest 10 minutes. Serve chicken and pineapple with any juices from skillet alongside.
Fresh pineapple is ideal, but canned will do in a pinch.
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Reviews (9)
Back to TopDelicious! I used Chicken marylands instead of halves. I will be making this again.
borgetgourmet
NSW
4/7/2020
What a pleasant surprise with this dish. It was very tasty & the glaze was very good. While the glaze was cooking the apple cider vinegar was so loud I thought it would be over powering, but it cooked down and wasn't. I didn't have a serrano pepper but used a jalapeno instead. My garlic had dried out so I used garlic powder. I also cooked the chicken on both sides in the skillet. The directions said only 1 side and none of the reviews said if they did both sides or not. So that cut down the cooking time in the oven to 35 minutes. After it was done I poured the glaze over the chicken after cutting it up and it was divine!! I will make this again.
jrnalls
Richton Park, IL
6/12/2017
Awesome recipe!!!! I used chicken thighs and drumsticks instead of chicken halves....shortened baking time to 35 mins...very easy to prepare...served with white rice and a salad...I cut up the pineapple and used drippings from the chicken to serve with the rice...very delicious...will definitely make this again and again!!!!
darcieowen
Elk Grove, Calif
1/17/2017
This relatively simple recipe is delicious! I used chicken thighs and legs and baked for only 40 mins. The pineapple/glaze really compliments chicken in a sweet/sour tangy way. I think this would work well with salmon too. Use fresh pineapple, so yummy!
foofoodie
4/5/2016
Outstanding! I plan on making again as well as using the sauce and spice mixture on grilled chicken in the future.
lauraloohoo
Chicago, Il
4/3/2016
Very good! Used 3 thighs and 2 half breasts (cut in two), and pineapple spears which I cut into planks, and a full teaspoon of cayenne. I was a little worried about the lack of liquid when I put it in the oven, but juices from both chicken and fruit kept it moist. No idea why I had such a problem getting the sauce to reduce to a glaze; I had it on high over 20 min and it still didn't reduce fully down. Fortunately, DH likes it "saucey"! Served over white basmati rice with a green salad dressed in rice wine vinegar and toasted sesame oil. Saving to my recipe box now and will make again soon!
liafinney1
Whidbeygirl, WA
2/18/2016
This recipe is easy and absolutely delicious. The chicken was tender with wonderful combined flavor and so easy to make. This will be a staple for me!
Anonymous
key largo florida
2/7/2016
This is perfect. The spice combination, spicy and sweet balance are wonderful, and both the breast and dark meat were cooked perfectly. This will be my standard for a long time to come. A feast for the eyes and palate.
keukacook
Dundee, NY
12/23/2015
This is an easy and absolutely delicious recipe. I've made it once, and my family has begged me to make it again. Wholeheartedly recommend it. (The hardest part of the recipe is cutting the pineapple, but after that it's a yummy breeze.)
rbarovsky
San Francisco, CA
11/27/2015
