Pineapple and Honey Glazed Chicken

⏱ 65 mins 🍽 8 serving(s) 🏷 Poultry

This recipe features chicken pieces marinated in a sweet and tangy blend of crushed pineapple, honey, lime juice, and aromatics. After marinating for at least 4 hours, the chicken is baked until browned and basted with the reserved marinade. The pan juices are then reduced, thickened with a cornstarch slurry, and finished with fresh parsley to create a glossy sauce for serving. The dish yields eight portions.

Pineapple and Honey Glazed Chicken

Ingredients

  • 1/2 cup canned crushed pineapple in juice
  • 2 tablespoons soy sauce, reduced sodium
  • 2 tablespoons honey
  • 2 tablespoons lime juice
  • 1 tablespoon ginger, fresh grated
  • 1 shallot, minced
  • 1 small jalapeno pepper, preferably red, seeded and minced
  • 1 (4 lb) chicken, skinned, and cut into 8 pieces
  • 1/2 teaspoon cornstarch
  • 2 teaspoons water
  • 1 tablespoon parsley, chopped fresh

Method

  1. In a large bag, mix the crushed pineapple, soy sauce, honey, lime juice, ginger, shallot, and jalapeno. Add the chicken pieces, seal the bag, and let it marinate for at least 4 hours.
  2. Heat your oven to 375*F.
  3. Position a rack inside a large roasting pan.
  4. Take the chicken out of the marinade and arrange it on the rack. Set the leftover marinade aside for later.
  5. Bake the chicken for about 45 minute until it has browned nicely.
  6. Brush the chicken with the reserved marinade two times within the first 25 minutes of cooking.
  7. In a small bowl, blend the cornstarch with the water until you have a smooth mixture.
  8. Move the cooked chicken to a serving platter and keep it warm.
  9. Take the rack out of the roasting pan. Use a spoon to remove any fat from the juices in the pan.
  10. Pour the skimmed pan juices into a small saucepan and place it over medium heat.
  11. Let the juices simmer until their volume has reduced by half, which should take around 2min.
  12. Pour in the cornstarch mixture. Cook while stirring continuously until the sauce bubbles and thickens.
  13. Mix in the chopped parsley. Serve the warm chicken with the prepared sauce.
  14. 5 PP yields 1 piece chicken with 2 tbsp sauce.

Nutrition (per serving)

Sodium411400 mg

Recipe details

CategoryPoultry
Authormariposa13