Best 6 Pan Roasted Chicken W Pineapple Chile Glaze Recipes
Embark on a culinary adventure with our Pan-Roasted Chicken with Pineapple-Chile Glaze, a dish that tantalizes the taste buds with a harmonious blend of sweet, savory, and tangy flavors. This delectable chicken dish features succulent chicken pieces roasted to perfection, enveloped in a luscious glaze made from fresh pineapple, aromatic chiles, and a touch of honey. Accompanying this main course are two equally enticing recipes: a refreshing Pineapple-Cucumber Salad and a creamy Avocado-Lime Dressing. The salad offers a crisp and vibrant contrast to the rich chicken, while the dressing adds a luscious, tangy touch that ties all the flavors together. Get ready to indulge in a delightful feast that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
EASY PAN-ROASTED CHICKEN AND SHALLOTS
Shallots are the perfect size for roasting whole with larger cuts of meat. When halved or quartered with chicken breasts, they make a quick weeknight dinner, complete with a pan sauce. If you have champagne vinegar or white wine vinegar on hand, add a splash to the sauce just before serving.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
- Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
- Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
- Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.
PAN-ROASTED CHICKEN WITH PINEAPPLE-CHILE GLAZE
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
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.
PAN ROASTED CHICKEN W PINEAPPLE CHILE GLAZE
Spicy Fruity Glazed Chicken which is so moist and packed with flavor. Your opinion of pineapple could change forever.
Provided by barbara lentz
Categories Chicken
Time 55m
Number Of Ingredients 13
Steps:
- 1. Preheat oven 425 degrees Cut chicken in half starting at the breast. Dry chicken well.
- 2. Mix coriander, cumin, and red pepper flakes together Season chicken with spice mixture pressing to adhere to skin. Season liberally with salt and pepper.
- 3. Use a oven proof Pan. I used cast iron skillet. Get pan hot and add the oil. Turn down to medium high heat. Place chicken skin side down and cook until crisp about 5 minutes. Remove chicken from pan and set aside.
- 4. Arrange the pineapple slices in bottom of pan. Place chicken on top of pineapple skin side up. Place in oven. Roast until internal temp reaches 165 degrees about 40 to 45 minutes.
- 5. Meanwhile bring serrano chiles, garlic, pineapple juice, vinegar, brown sugar and paprika to a boil reduce heat and cook until thickened and syrupy about 15 minutes. Taste and season with salt.
- 6. When chicken is done brush with glaze and place back in oven for 2 minutes. Transfer chicken to cutting board and let rest 10 minutes. You can puree the pineapple or serve it as is with the chicken. Garnish with the red chile pepper rings.
PAN-ROASTED CHICKEN
This delicious pan-roasted chicken recipe is from "Martha Stewart's Cooking School." You'll love the juicy, tender meat and flavorful taste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 6
Steps:
- Prepare sauce: Heat oven to 475 degrees. Toss tomatoes, olives, capers, and 2 tablespoons oil together in a bowl.
- Sear chicken: Season both sides of chicken with salt and pepper. Heat a large ovenproof skillet over high heat until shimmering, about 1 minute. Add remaining tablespoon oil and heat until hot but not smoking. Place chicken in skillet, skin side down, and cook until deep golden brown, about 4 minutes. Use tongs to flip chicken, then add tomato mixture to skillet.
- Roast: Transfer skillet to oven and roast chicken until cooked through and tomatoes have softened, 15 to 18 minutes.
- Serve: Transfer everything to a platter, or divide chicken among plates and spoon some tomato mixture over the top.
PAN-ROASTED CHICKEN BREASTS
These chicken breasts are fast, easy, and delicious. By 'pan-roasting,' you can easily monitor the internal temp. Leaving the skin on adds a lot of flavor and much needed moisture.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 17m
Yield 4
Number Of Ingredients 7
Steps:
- Season chicken on both sides with salt and pepper.
- Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
- Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.
Nutrition Facts : Calories 462.4 calories, Carbohydrate 0.3 g, Cholesterol 157.2 mg, Fat 30 g, Fiber 0.1 g, Protein 45.1 g, SaturatedFat 11.5 g, Sodium 243.5 mg, Sugar 0.1 g
PAN-ROASTED CHICKEN WITH PINEAPPLE-CHILE GLAZE
Number Of Ingredients 12
Steps:
- Place a rack in upper third of oven; preheat to 425°. 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°, 40-45 minutes.
- ¾ cup pineapple juice ¼ cup apple cider vinegar 2 tablespoons light brown sugar 1 tablespoon paprika Recipe Tips HOW-TO Your Weekend Project: Our Best Fried Chicken Sandwich COMMON MISTAKES The 4 Biggest Mistakes to Avoid When Cooking Chicken Breasts TRENDS We've Officially Reached Peak Fried Chicken Sandwich Mania Preparation ACTIVE: 30 MIN TOTAL: 1 HRS Place a rack in upper third of oven; preheat to 425°. 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°, 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.
- Calories (kcal) 600 Fat (g) 31 Saturated Fat (g) 8 Cholesterol (mg) 155 Carbohydrates (g) 28 Dietary Fiber (g) 3 Total Sugars (g) 20 Protein (g) 50 Sodium (mg) 150
Tips:
- Choose the right pineapple: Select a ripe pineapple with vibrant yellow skin and a sweet aroma. Avoid pineapples with bruises or soft spots.
- Use fresh ginger: Fresh ginger packs a more intense flavor compared to ground ginger. Peel and grate it just before using for the best results.
- Don't overcrowd the skillet: Ensure there's enough space between the chicken pieces in the skillet to allow for even cooking and browning.
- Cook the chicken until golden brown: Sear the chicken pieces over medium-high heat until they develop a golden brown crust. This helps lock in the juices and flavor.
- Make the glaze just before serving: The pineapple-chile glaze is best prepared just before serving to maintain its vibrant flavor and consistency.
Conclusion:
Pan-roasted chicken with pineapple-chile glaze is a delectable dish that combines sweet, savory, and spicy flavors. By following the tips mentioned above, you can achieve a perfectly cooked chicken with a crispy skin and a flavorful glaze. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or rice, for a complete and satisfying meal. This dish is sure to impress your family and friends and will become a favorite in your recipe repertoire.
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