More Great Recipes: Lunch | Main Dish | Poultry

Pineapple Glazed Chicken

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Member since 2007

Serves 4 | Prep Time | Cook Time


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)

Preheat oven to 425 degrees.

Remove skin from thighs and drumsticks; reserve breasts for chicken salad

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.

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