Pan-Roasted Chicken with Pineapple-Chile Glaze
Pan-Roasted Chicken with Pineapple-Chile Glaze is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place a rack in upper third of oven; preheat to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.