Pan-Roasted Chicken with Pineapple-Chile Glaze
I had a friend moving to Arkansas and being the millennials that we are, we wanted to watch the Bachelorette but eat a Healthy Yuppie dinner first. I decided to remake one of my favorite recipes in the past, this Pan-Roasted Chicken with Pineapple-Chile Glaze. The chicken is spiced up with middle-eastern spices (my favorite), seared, and then baked on top of pineapple slices. Meanwhile, you make a Pineapple-Chile glaze which is both sweet and spicy. The chicken is so moist and the flavor is so deep in both the chicken and the pineapple. I think I could have eaten the whole chicken myself. See the bottom of this post for the original recipe link.
Yields: 4 Servings
Active Time: 30 minutes
Total Time: 1 hour
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- 1 3½–4-pound chicken, halved
- Kosher salt, freshly ground pepper
- 1 tablespoon vegetable oil
- ½ fresh pineapple, sliced ½ inch thick
- 1 serrano chile, sliced
- 2 garlic cloves, crushed
- ¾ cup pineapple juice
- ¼ cup apple cider vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon paprika
Place a rack in upper third of oven; preheat to 425°. Mix coriander, cumin, and cayenne in a small bowl. Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper.
Heat oil in a large ovenproof skillet over medium-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°, 40–45 minutes.
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.
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.