Pan-Roasted Chicken with Pineapple-Chile Glaze

Name: Pan-Roasted Chicken with Pineapple-Chile Glaze
Total time: 1 h 22 min
Yield: 4 servings
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

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.

4 servings

1 hr 22 min

Published October 4, 2025

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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

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

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

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

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

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