Roasted Chicken With Pineapple Chilie Glaze

Prep Time
Cook Time
1h 30m
Ready In

"I recently made this chicken and my family and I enjoyed the interesting flavors it imparted with the blend of spices, garlic, and pineapple. The skin crisped up so nicely and the sauce gave it a glaze that was finger licking good. Source- Bon Appetit"

Original is 4 servings


  • Serving Size: 1 (658.6 g)
  • Calories 565.4
  • Total Fat - 12.5 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 952.6 mg
  • Sodium - 283.2 mg
  • Total Carbohydrate - 39.3 g
  • Dietary Fiber - 5 g
  • Sugars - 30.4 g
  • Protein - 72.2 g
  • Calcium - 82.3 mg
  • Iron - 11.4 mg
  • Vitamin C - 46.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 425°F.

Step 2

Mix coriander (refer to Note # 1 below), cumin, and cayenne in a small bowl. Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper.

Step 3

Heat oil in a large ovenproof skillet over medium-high. Cook chicken, skin side down, until browned and beginning to crisp, about 5-8 minutes.

Step 4

Transfer chicken to a plate and arrange pineapple slices in the pan. *(NOTE: if you don't have an oven proof skillet, make sure you scrape every piece of the the brown bits from your skillet over the pineapple slices that have been placed into an oven-proof pan).*

Step 5

Place chicken, skin side up, on top of pineapple.

Step 6

Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 40–45 minutes.

Step 7

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 8

When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes (Refer to Note # 2); 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.

Cooks NOTE # 1: Ground coriander can be hard to find, so what I do is that I toast the coriander in the oven at 350-F until it becomes fragrant (takes about 4-5 minutes or so). Make sure to keep a watchful eye as it can burn easily. I then grind it in an electric coffee grinder that I especially use for spices only. I find that when I use this process for spices the flavors are superb as compared to the ready ground.

Cooks NOTE # 2: Instead of placing the chicken back into the oven, I have also placed it quickly under the broiler until skin and glaze are crisped up. Make sure you use an eagle eye to watch it carefully as it can burn.


  • Oven proof skillet or;
  • Skillet and oven proof roasting pan (11 X 14)

3 Reviews


Excellent!! Wow, this is a keeper. We loved the pineapple and the glaze. Great flavor profile. This would be great served over rice. Thank you!


review by:
(30 Aug 2020)


This was very tasty. The heat in the sauce was perfect and the cooked pineapple was great with the sauce. The chicken was well cooked. I think the skin would have turned out crispier if I had broiled after pouring the sauce on.


review by:
(2 Feb 2020)


Wow! this's packed full of sweetness and spiciness...I cut the recipe in half and the chicken fit perfectly in my 10-inch cast iron skillet...I ended up pouring the remaining glaze over the chicken and let it crisp up under the broiler...I did serve the juices with the chicken but really it's good without it...this is going on my "Best of 2019" list...thanks for sharing your recipe...


review by:
(29 Apr 2019)

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