Pineapple-Chile Glazed Chicken

pineapple-chile glazed chicken

We do a lot of chicken around Discovery Cooking, in part because there are just a lot of things you can do with  it and typically, they also tend to be easy and quick, if you’re in a hurry. This pineapple-chile glazed chicken is one of those quick and easy recipes, but the end result is something that really comes off as more than what it takes to make it.

The start of this recipe came from something I saw in a Bon Appetite magazine, probably more than a year ago, and with a bit of tweaking, became something amazing. A little cooked pineapple, some amazing serrano chile, some smoked paprika, a little bit of care and you’re there. And apart from waiting around for the chicken to bake for nearly an hour,  the actual preparation is about as easy as you can get.

I didn’t mess around much with the ingredients, so I can’t take much credit for this — other than I made it myself. But then, sometimes there really isn’t much you want to do with a really good recipe except maybe just enjoy it.

Pineapple-Chile Glazed Chicken
Serves 4
This pineapple-chile glazed chicken is one of those quick recipes, but the result is something that really comes off as more than what it takes to make it.
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  1. 1 teaspoon ground coriander
  2. 1 teaspoon ground cumin
  3. 1/2 teaspoon cayenne pepper
  4. 1 large chicken, cut into 4 pieces
  5. Sea salt, freshly ground pepper
  6. 1 tablespoon vegetable oil
  7. 1 fresh pineapple, sliced ½ inch thick
  8. 1 serrano chile, sliced
  9. 4 garlic cloves, crushed
  10. 3/4 cup pineapple juice
  11. 1/4 cup apple cider vinegar
  12. 2 tablespoons light brown sugar
  13. 1 tablespoon smoked paprika
  1. Preheat oven to 425°.
  2. Mix coriander, cumin, and cayenne in a small bowl. Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper.
  3. 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.
  4. Now arrange pineapple slices in pan. Place chicken, skin side up, on top. Transfer to oven and roast an instant thermometer registers 165F, 40–45 minutes.
  5. While that's going on, 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 and then add just a little salt.
  6. When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes; repeat with any remaining glaze.
  7. Transfer chicken and pineapple to a cutting board; let rest 10 minutes. Serve chicken and pineapple with any juices from skillet alongside.
Adapted from Bon Appetite
Adapted from Bon Appetite
Discovery Cooking
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