Pan-Roasted Chicken with Pineapple-Chile Glaze
A flavorful dish combining spice-rubbed roasted chicken with a sweet and spicy pineapple-chile glaze. The chicken is served with caramelized pineapple slices for a perfect balance of savory and tropical flavors.
Ingredients
- •1 teaspoon ground coriander
- •1 teaspoon ground cumin
- •½ teaspoon cayenne pepper
- •1 whole chicken
- •1 to taste kosher salt and pepper
- •1 tablespoon vegetable oil
- •½ whole fresh pineapple
- •1 whole serrano chile
- •2 cloves garlic
- •¾ cup pineapple juice
- •¼ cup apple cider vinegar
- •2 tablespoons light brown sugar
- •1 tablespoon paprika
Cooking Instructions
- 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.
10 min
- 2.
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°F, 40-45 minutes.
45 min
- 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.
15 min
- 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.
12 min
