Pineapple Glazed Chicken
  • Servings: 4
  • 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)
  1. Preheat oven to 425 degrees.
  2. Remove skin from thighs and drumsticks; reserve breasts for chicken salad
  3. Season thighs, drumsticks, and wings with salt and pepper.
  4. 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.
  5. Bake until chicken is cooked through, about 25 minutes. Transfer to a large bowl.
  6. 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.