Crispy-Roasted Chicken with Pineapple-Chile Glaze
This recipe is everything you love about chicken teriyaki, but with even more flavor. Pineapple is the star of this show and its backup dancers are chilies and perfectly seared chicken. Prepare to fall in love.
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon cayenne pepper
1 3½–4-pound chicken, halved
Kosher salt, freshly ground pepper
1 tablespoon vegetable oil
½ fresh pineapple, sliced ½ inch thick
1 habanero chile, sliced
2 garlic cloves, crushed
¾ cup pineapple juice
¼ cup apple cider vinegar
2 tablespoons light brown sugar
1 tablespoon paprika
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.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.