Pan Roasted Chicken With Pineapple Chile Glaze Recipes

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PAN-ROASTED CHICKEN WITH PINEAPPLE-CHILE GLAZE



Pan-Roasted Chicken with Pineapple-Chile Glaze image

Coming soon to a kitchen near you: an escapist fantasy set under the sun, starring spicy-fruity glazed chicken. (Spoiler alert: Your opinion of pineapple could change forever.)

Categories     Bon Appétit     Chicken     Pineapple     Chile Pepper     Dinner     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 13

1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 (3 1/2-4 pound) chicken, halved
Kosher salt, freshly ground pepper
1 tablespoon vegetable oil
1/2 fresh pineapple, sliced 1/2" thick
1 serrano chile, sliced
2 garlic cloves, crushed
3/4 cup pineapple juice
1/4 cup apple cider vinegar
2 tablespoons light brown sugar
1 tablespoon paprika

Steps:

  • 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.
  • 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.
  • 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.

RUM AND CHILE ROASTED CHICKEN THIGHS WITH PINEAPPLE



Rum and Chile Roasted Chicken Thighs With Pineapple image

This dish, inspired by jerk chicken, uses amber rum to moisten the rub. The resulting dish is complex, mouth tingling but not searing, and softened by the golden cubes of succulent roasted pineapple. It's not quite recognizable as a jerk, but it is no less pleasing.

Provided by Melissa Clark

Categories     dinner, main course

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 14

1 tablespoon fresh lemon juice
3/4 teaspoon kosher salt
6 scallions, trimmed and chopped
4 garlic cloves, roughly chopped
2 tablespoons safflower or canola oil
2 tablespoons rum, preferably dark or amber
1 tablespoon thyme leaves
1 tablespoon brown sugar
1 Scotch bonnet or habanero chile pepper, seeded and chopped
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
6 chicken thighs, rinsed and patted very dry
3/4 pound pineapple pieces, diced into 1/4-inch chunks or very roughly chopped
Lemon wedges, for serving

Steps:

  • In a blender or food processor, combine lemon juice and salt, and blend for 5 seconds to dissolve salt. Add scallions, garlic, oil, rum, thyme, brown sugar, chili pepper and spices, and blend until mixture forms a paste.
  • Rub chili paste all over chicken pieces. If you have time, let marinate for up to 45 minutes at room temperature, or up to 24 hours in refrigerator.
  • Preheat oven to 450 degrees. Put chicken in a large baking pan and scatter pineapple around it in one layer. Roast until chicken is cooked through (juices will run clear when pricked with a fork), about 25 minutes.
  • Broil chicken and pineapple until chicken skin is crisp and dark brown all over and pineapple is singed in places.
  • Serve chicken and pineapple coated with pan drippings, with lemon wedges.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 30 grams, Carbohydrate 19 grams, Fat 44 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 11 grams, Sodium 541 milligrams, Sugar 12 grams, TransFat 0 grams

CHICKEN WITH PINEAPPLE SAUCE



Chicken with Pineapple Sauce image

This pineapple chicken is such a step up from a plain chicken breast. My family thinks the glaze also tastes good over ham. -Mary Ealey, Smithfield, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons brown sugar
1 tablespoon cornstarch
2 cans (8 ounces each) crushed pineapple, undrained
1/4 cup soy sauce
1/4 teaspoon garlic salt
1/4 teaspoon ground ginger
6 boneless skinless chicken breast halves (4 ounces each)
Minced chives, optional

Steps:

  • In a large saucepan, combine brown sugar and cornstarch. Stir in the pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened. , Place chicken in a greased 9-in. square baking dish. Pour half of the sauce over chicken. Bake, uncovered, at 350° for 15 minutes. Bake 10 minutes longer or until a thermometer reads 170°, basting several times with the remaining sauce. Sprinkle with chives if desired.

Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 700mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 5g protein.

EASY PINEAPPLE-GLAZED CHICKEN



Easy Pineapple-Glazed Chicken image

When you make this juicy chicken recipe, use the leg quarters for dinner tonight and save the breast portions to make Chicken Salad with Lemon-Yogurt Dressing tomorrow.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 50m

Number Of Ingredients 8

2 cut-up whole chickens (2 1/2 pounds each)
Coarse salt and ground pepper
2 tablespoons olive oil
2 cups pineapple juice
1 tablespoon grated, peeled fresh ginger
1 teaspoon minced pickled jalapenos
2 scallions, thinly sliced
Cooked white rice, for serving (optional)

Steps:

  • Preheat oven to 425 degrees. Remove skin from thighs and drumsticks; reserve breasts for Chicken Salad with Lemon-Yogurt Dressing. Season thighs, drumsticks, and wings with salt and pepper.
  • In a large nonstick skillet, heat olive oil over medium-high. Saute chicken in two batches until golden, 5 to 7 minutes per batch, transferring each batch to a rimmed baking sheet.
  • Bake until chicken is cooked through, about 25 minutes. Transfer to a large bowl.
  • Wipe skillet clean; add pineapple juice, ginger, and jalapeno. Cook over medium heat until syrupy and reduced to 3/4 cup, about 7 minutes. Pour sauce over chicken. Add scallions; toss to coat. Serve with white rice, if desired.

Nutrition Facts : Calories 313 g, Fat 15 g, Protein 26 g

PINEAPPLE GLAZED CHICKEN



Pineapple Glazed Chicken image

When I first made this recipe, I couldn't stop eating, and I don't usually eat large quantities of meat in one sitting. This is a very tasty and fast way to prepare chicken breasts--another great recipe from Cook's Illustrated. You can prevent dry, overcooked chicken breasts by using an instant-read thermometer to check when they're done. This can be garnished with parsley, cilantro, scallions, or chives before serving.

Provided by Velouria

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts
salt & fresh ground pepper
1 tablespoon vegetable oil
1 (20 ounce) can pineapple chunks in juice (not syrup)
1/4 cup honey
1 tablespoon soy sauce
2 teaspoons curry powder
1 pinch cayenne pepper
1 teaspoon cornstarch
1 tablespoon cider vinegar
1/4 cup sliced almonds, toasted (see note)

Steps:

  • Brown chicken: Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown chicken lightly on both sides, about 4 minutes total.
  • Assemble glaze: Drain pineapple chunks, reserving 1/2 cup juice. Whisk reserved pineapple juice, honey, soy sauce, curry powder, and cayenne together.
  • Simmer chicken in glaze: Add pineapple juice mixture and pineapple chunks to skillet and bring to simmer. Reduce heat to low, cover, and cook until chicken is no longer pink in center and thickest part registers 160 degrees F on instant-read thermometer, 8 to 12 minutes.
  • Rest chicken and simmer glaze: Transfer chicken to serving platter, cover with foil, and let rest for 5 to 10 minutes. Return glaze to simmer and cook, uncovered, until thickened slightly and glossy, about 8 minutes.
  • Finish glaze: Add accumulated chicken juices to glaze. Whisk cornstarch and vinegar together until smooth, then whisk into glaze. Continue to simmer glaze until thick and syrupy, about 1 minute. Season with salt and pepper to taste. Pour glaze over chicken, sprinkle with toasted almonds, and serve.
  • Note: To toast the 1/4 cup almonds, put them in a dry skillet over medium heat. Shake the skillet occasionally to prevent scorching and toast until they are lightly browned and fragrant, 3 to 8 minutes.

PINEAPPLE BAKED CHICKEN BREASTS



Pineapple Baked Chicken Breasts image

Make and share this Pineapple Baked Chicken Breasts recipe from Food.com.

Provided by taillightsinsightbb

Categories     < 4 Hours

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 9

4 chicken breasts
2 tablespoons melted butter
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup drained crushed pineapple
1 cup firmly packed brown sugar
1/4 cup lemon juice
2 tablespoons prepared mustard
1 teaspoon soy sauce

Steps:

  • Preheat oven to 375°F.
  • In ungreased 9-inch square pan, place chicken, skin side up (I used boneless, skinless chicken breasts).
  • Brush with butter.
  • Sprinkle with salt and pepper.
  • Bake at 375°F for 30 minutes.
  • Prepare glaze.
  • Pour over chicken breasts.
  • Return to oven and continue baking 30 to 40 minutes, basting occasionally until deep golden brown and tender.

Nutrition Facts : Calories 1091, Fat 38.9, SaturatedFat 15, Cholesterol 216.1, Sodium 1225.6, Carbohydrate 125.8, Fiber 1.4, Sugar 120.5, Protein 62

PAN-GLAZED CHICKEN



Pan-Glazed Chicken image

Honey and balsamic lend a sweet flavor to chicken in this stovetop supper from Margaret Wilson of Hemet, California. Served over rice, the tangy chicken combination makes a delicious meal on a busy night.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 package (6 ounces) instant long grain and wild rice mix
4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
2 teaspoons dried basil

Steps:

  • Prepare rice according to package directions. Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium-high heat for 5 minutes on each side or until a thermometer reads 170°., Combine the vinegar, honey and basil; pour over chicken. Cook for 1-2 minutes or until sauce is heated through. Serve with rice.

Nutrition Facts : Calories 307 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 774mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 1g fiber), Protein 28g protein.

MAPLE ROASTED CHICKEN



Maple Roasted Chicken image

This sweet, well-seasoned dish is great for Sunday dinner. You only have to marinate for an hour, but you could do it up to overnight. Set it up the night before, then simply roast the chicken just before serving. The sticky glaze adds color, but its sweetness is not overpowering, getting some good balance from the vinegar and the smoky paprika. Pair the roasted chicken with sweet potatoes and brussels sprouts or bitter greens, like collard greens and kale, and use any leftovers in a salad or rice bowl the next day.

Provided by Millie Peartree

Categories     dinner, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

8 bone-in, skin-on chicken thighs (about 3 pounds)
1/4 cup pure maple syrup
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
2 tablespoons plus 1 teaspoon kosher salt (such as Diamond Crystal)
2 tablespoons olive oil
1/2 teaspoon ground black pepper
1/3 cup pure maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon ground fennel
1/4 teaspoon smoked paprika

Steps:

  • Using paper towels, pat the chicken dry and trim off any excess fat. Place in a large resealable plastic bag or medium bowl with a lid.
  • In a medium bowl, stir together the maple syrup, apple cider vinegar, garlic powder, onion powder, smoked paprika and 2 tablespoons salt. Pour into the bag with the chicken, seal and refrigerate overnight or for at least 1 hour.
  • Heat oven to 400 degrees. Pull the brined chicken out of the fridge, drain off the brine and pat the chicken dry. On a rimmed sheet pan, rub the chicken with the olive oil, 1 teaspoon salt and the pepper.
  • Set it skin side up and roast for 25 to 35 minutes, or until the juices run clear when pierced and the internal temperature reaches 165 degrees.
  • As the chicken roasts, make the glaze: Add the maple syrup, cinnamon, salt, fennel, paprika and ½ cup water to a small saucepan. Bring to a simmer over medium heat and cook for 10 to 15 minutes, or until the mixture has reduced and thickened enough to coat the back of a wooden spoon.
  • Brush the cooked thighs with the glaze and set under the broiler for 30 seconds to 1 minute, keeping an eye on the glaze as it is quick to burn. Serve hot.

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Top Asked Questions

How do you cook pan-roasted chicken with pineapple-Chile glaze?
Pan-Roasted Chicken with Pineapple-Chile Glaze. 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,...
What is the best way to cook chicken and pineapple?
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.
How do you cook chicken with cumin and Cayenne?
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.

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