Best 7 Pineapple Roasted Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Craving a dish that is both flavorful and easy to prepare? Look no further! Our pineapple roasted chicken is the perfect combination of sweet and savory, with a crispy skin and tender, juicy meat. It's a versatile dish that can be paired with various side dishes, making it perfect for any occasion.

But that's not all! This article also features three additional tantalizing recipes using fresh pineapples. Our pineapple fried rice is a vibrant and aromatic dish that combines the flavors of pineapple, vegetables, and fragrant jasmine rice. The pineapple salsa is a refreshing and tangy condiment that adds a pop of flavor to grilled meats, tacos, or fish. And for a sweet treat, our pineapple upside-down cake is a classic dessert with a caramelized pineapple topping that will satisfy any sweet tooth.

These recipes are not only delicious but also easy to follow, making them perfect for home cooks of all skill levels. So gather your ingredients, preheat your oven, and let's embark on a culinary journey that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

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.

CHICKEN TACOS WITH ROASTED PINEAPPLE SALSA AND AVOCADO CREMA



Chicken Tacos with Roasted Pineapple Salsa and Avocado Crema image

These tacos are great any night of the week, not just Tuesday.

Provided by Wolf Gourmet

Yield 12 servings

Number Of Ingredients 14

1 small pineapple, peeled, cut into four pieces lengthwise and cored
Olive oil
1 English cucumber, diced small
1/2 medium red onion, diced small
2 jalapeños, minced
3-4 limes
Salt and pepper
2 large avocados, pitted and peeled
1 cup sour cream
2 pounds boneless, skinless chicken breasts
Warm corn tortillas, for serving
Cilantro leaves, for serving
Wolf Gourmet Countertop Oven with Convection
Wolf Gourmet High-Performance Blender

Steps:

  • Heat Wolf Gourmet Countertop Oven to Convection/Roast 450°F. Line the Wolf Gourmet baking pan with parchment paper. Coat pineapple in olive oil and arrange on baking sheet. Roast until tender and juices begin to release, 15-20 minutes. Let cool.
  • Using a Wolf Gourmet High-Performance Blender, combine avocado, sour cream, and freshly grated lime zest and juice from one lime. Purée to a smooth crema.
  • Heat a large skillet over medium-high. Season chicken with salt and pepper. Add 2 tablespoons vegetable oil to the pan and carefully swirl to coat. Arrange chicken in a single layer in the pan and cook, flipping once, until cooked through, 10-12 minutes. Transfer to a cutting board and let sit five minutes before slicing.
  • Chop roasted pineapple into small pieces. In a medium bowl, combine pineapple, cucumber, onion, and jalapeño. Season to taste with lime juice and salt. Serve with chicken tacos and avocado crema.

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

ROASTED PINEAPPLE GINGER CHICKEN WITH CILANTRO CREAM SAUCE (MARINE CORP STYLE)



Roasted Pineapple Ginger Chicken with Cilantro Cream Sauce (Marine Corp Style) image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 20

4 cups pineapple juice
6 cloves garlic, chopped
2 small red chile peppers with seeds, chopped fine
2 cups chopped cilantro leaves
1 cup brown sugar
1 cup soy sauce
4 tablespoons peeled and chopped ginger root
2 teaspoons ground cumin
2 tablespoons olive oil
One 3 1/2- to 4-pound roasting chicken, giblets and neck removed for another use
2 tablespoons butter
4 cloves garlic, finely chopped
2 tablespoons ginger root, peeled and finely chopped
1/2 cup packed chopped cilantro leaves
1 teaspoon ground cumin
4 tablespoons soy sauce
1/2 cup heavy whipping cream
1 tablespoon lime juice
1 tablespoon pineapple juice
6 cups jasmine rice, prepared according to package instructions

Steps:

  • Mix pineapple juice, garlic, peppers, cilantro, brown sugar, soy sauce, ginger root, cumin, and olive oil well in large bowl. Reserve some of marinade for basting. Rinse and pat dry chicken. Add chicken to bowl, turn and baste several times, cover and refrigerate at least 12 hours or up to 24 hours, turning chicken and basting occasionally.
  • To prepare sauce, melt butter in 10 to 12-inch saute pan until sizzling. Add garlic, ginger root, cilantro, and cumin and saute for about 4 minutes or until fragrant. Add soy sauce and cook for 2 minutes, stirring frequently. Add whipping cream, and cook until slightly reduced or sauce coats the back of spoon, about 5 minutes. Remove from heat and stir in lime and pineapple juices. Can be made 2 days ahead - cover and refrigerate. Warm the sauce before serving.
  • Preheat oven to 450 degrees F. Remove chicken from marinade and place in roasting pan, just large enough to accommodate chicken.Tuck wings under chicken and baste with marinade. Place in preheated oven and roast for 15 minutes. Turn heat down to 350 degrees F and continue to roast for an additional 50 minutes, basting occasionally, or until an instant-read meat thermometer registers 180 degrees inserted into thickest part of thigh. Prepare the jasmine rice according to package instructions during the last 30 minutes of roasting. Remove chicken from oven, cover loosely with foil, and let rest for 10 to 15 minutes before slicing.
  • Serve slices of chicken over a bed of cooked jasmine rice with cilantro cream sauce drizzled over the breasts.

ROASTED PINEAPPLE RUM CHICKEN RECIPE - (4.1/5)



Roasted Pineapple Rum Chicken Recipe - (4.1/5) image

Provided by rrxing

Number Of Ingredients 11

2 lbs assorted chicken pieces like breasts, thighs and legs
4 Tbsp butter
2 Tbsp brown sugar
1/2 cup onion, diced
1/3 cup Captain Morgan White Rum
2 jalapeño peppers, seeded and finely chopped
3 cups fresh pineapple, diced (canned is fine if you drain well)
3/4 cup orange juice
1 Tbsp soy sauce
2 tsp corn starch
salt and pepper to taste

Steps:

  • Instructions Preheat oven to 325º. Place chicken parts in a 9x13 baker. Season with salt and pepper to taste. In a medium sized pot over medium high heat, melt the butter. Add brown sugar and onion. Cook for four minutes. Add the rum, peppers, pineapple, orange juice and soy sauce. Lower the heat to medium and allow to simmer for five minutes. Scoop out two Tbsp of the liquid and place in a small bowl. Whisk in the cornstarch until completely incorporated. Pour this mixture back into the pot and cook for another three minutes. Pour contents in pot over chicken breasts. Place in a 325º oven for 45 minutes or until a thermometer inserted into the thickest part of the breast reads 160º. Serve over rice or with plantains. Garnish with cilantro if desired.

PINEAPPLE ROASTED CHICKEN



Pineapple Roasted Chicken image

Chicken is juicy and tender. Sauce is sweet and spicy.

Provided by barbara lentz

Categories     Chicken

Time 1h20m

Number Of Ingredients 8

1 whole chicken
1 whole pineapple peeled and edges trimmed so the pineapple can fit in the cavity of the chicken
1/4 c soy sauce
1/3 c brown sugar
1/3 c pineapple juice
4 clove garlic
1 Tbsp fresh ginger grated
red pepper flakes

Steps:

  • 1. Season the chicken with salt and pepper. Place the pineapple in the cavity of the chicken and set it upright on a beer can chicken frame and place into a baking dish.
  • 2. Pour a cup of water around the chicken. Mix the soy sauce, brown sugar, pineapple juice, garlic and ginger in a sauce pan. Bring to a boil then reduce to a simmer and let it simmer 5 minutes to thicken a bit.
  • 3. Brush the chicken with the soy mixture. Preheat oven 425 degrees. Place the chicken in the oven and roast for 15 minutes. Baste with remaining soy mixture. Pouring excess around chicken
  • 4. Reduce heat to 375 degrees. Roast another 45 minutes. Sprinkle red pepper flakes over the chicken. Let chicken sit for about 10 minutes before carving.
  • 5. Place the drippings in a saucepan and add 1 tsp. red pepper flakes. Bring to a boil and reduce to a simmer and simmer for 10 minutes.
  • 6. Serve the sauce over the chicken

PAN ROASTED CHICKEN W PINEAPPLE CHILE GLAZE



Pan Roasted Chicken W Pineapple Chile Glaze image

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

1 Tbsp each ground coriander and cumin
1 tsp red pepper flakes
1 whole chicken cut in half
kosher salt and pepper
1 Tbsp vegetable oil
1/2 fresh pineapple sliced thin
2 serrano chiles seeded and minced
4 clove garlic minced
1 c pineapple juice
1/4 c apple cider vinegar
1/4 c brown sugar
1 Tbsp paprika
2 small seeded red chiles cut into thin circles for garnish

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.

Tips:

  • Choose the right chicken: A whole chicken is best for this recipe, as it will cook more evenly. You can also use chicken breasts or thighs, but they will need to be cooked for a shorter amount of time.
  • Prep the pineapple: Cut the pineapple into chunks and remove the core. You can use fresh or canned pineapple, but fresh pineapple will give the dish a more vibrant flavor.
  • Marinate the chicken: The marinade is what gives the chicken its flavor, so don't skip this step. In a bowl, combine the pineapple juice, soy sauce, garlic, ginger, and brown sugar. Add the chicken and coat it well. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
  • Roast the chicken: Preheat the oven to 400 degrees Fahrenheit. Place the chicken in a roasting pan and pour the marinade over it. Roast the chicken for 45-60 minutes, or until it is cooked through. Baste the chicken with the marinade every 15 minutes or so to keep it moist.
  • Serve the chicken: Once the chicken is cooked, let it rest for 10 minutes before carving. Serve the chicken with the roasted pineapple and rice or noodles.

Conclusion:

This pineapple roasted chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The chicken is juicy and flavorful, and the pineapple adds a sweet and tangy flavor. Serve this dish with rice or noodles for a complete meal.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics