Pan-roasted chicken with pineapple-chile glaze
Savor a burst of tropical and spicy flavors with this Pan-Roasted Chicken with Pineapple-Chile Glaze. This delightful recipe combines succulent chicken thighs with a tangy glaze made from fresh pineapple, serrano peppers, and aromatic spices. Perfect for a weeknight dinner or a special occasion, this dish offers a sensational taste experience in every bite. Ready to impress? Let’s get cooking!
- 13 May 2025
- Cook time 55 min
- Prep time 30 min
- 8 Servings
- 14 Ingredients
Pan-roasted chicken with pineapple-chile glaze is a vibrant and flavorful dish that combines juicy chicken thighs with a sweet and tangy pineapple glaze, spiced up with serrano peppers. The glaze, enriched with ground cumin, red pepper, and paprika, adds a delightful kick to the tender chicken, making it a perfect recipe for a family dinner or a special occasion.
Ingredients:
Instructions:
- In a small bowl, mix together the coriander leaves, ground cumin, red pepper, salt, and black pepper.
- Rub this spice mixture evenly over the chicken thighs. Let the chicken marinate for at least 30 minutes to absorb the flavors.
- Preheat your oven to 375°F (190°C) to ensure it’s hot enough for roasting the chicken.
- Heat the vegetable oil in a large ovenproof skillet over medium-high heat. Once hot, add the marinated chicken thighs, skin side down.
- Sear the chicken thighs for about 5-6 minutes, or until the skin is golden brown and crispy.
- Flip the chicken thighs and sear for an additional 3-4 minutes on the other side.
- Transfer the skillet to the preheated oven to finish cooking. Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- While the chicken is cooking, prepare the glaze. In a medium saucepan over medium heat, combine the pineapple chunks, chopped serrano pepper, and minced garlic.
- Cook for about 5 minutes, stirring occasionally, until the pineapple starts to release its juices.
- Add the pineapple juice, vinegar, brown sugar, and paprika to the saucepan.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the mixture thickens to a glaze-like consistency.
- Use an immersion blender or transfer the mixture to a blender and blend until smooth. Return to the saucepan and keep warm over low heat.
- Once the chicken is fully cooked, remove it from the oven. Generously brush the pineapple-chile glaze over each piece of chicken.
- Return the glazed chicken to the oven and broil for an additional 2-3 minutes, or until the glaze becomes bubbly and caramelized. Watch closely to prevent burning.
- Remove the skillet from the oven and let the chicken rest for a few minutes.
- Serve the pan-roasted chicken thighs hot, with extra pineapple-chile glaze on the side if desired.
Tips:
- Make sure to pat the chicken thighs dry with a paper towel before seasoning to ensure they get a nice sear.
- For a milder spice level, you can remove the seeds from the serrano peppers before adding them to the glaze.
- Allow the chicken to rest for a few minutes after cooking to retain its juices.
- If you don't have fresh pineapple, you can use canned pineapple, but be sure to use pineapple in its own juice, not syrup.
- Adjust the quantity of brown sugar according to your taste preference for sweetness.
Pan-roasted chicken with pineapple-chile glaze is a delightful fusion of sweet, tangy, and spicy flavors. The juicy chicken thighs are perfectly complemented by the vibrant glaze, making it a dish that is sure to impress. With its beautiful presentation and mouthwatering taste, this recipe will quickly become a favorite in your culinary repertoire.
| Nutrition Facts | |
|---|---|
| Serving Size | 320 grams |
| Energy | |
| Calories 560kcal | 28% |
| Protein | |
| Protein 40g | 25% |
| Carbohydrates | |
| Carbohydrates 14g | 4% |
| Fiber 1.27g | 3% |
| Sugar 10g | 10% |
| Fat | |
| Fat 40g | 47% |
| Saturated 10g | 35% |
| Cholesterol 220mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 110mg | 20% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.37mg | 28% |
| Vitamin B3 11mg | 68% |
| Vitamin B6 0.91mg | 54% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 1.41ug | 59% |
| Vitamin C 30mg | 33% |
| Vitamin E 0.80mg | 5% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.22mg | 24% |
| Iron, Fe 2.27mg | 21% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 370mg | 30% |
| Potassium, K 600mg | 18% |
| Selenium, Se 44ug | 78% |
| Sodium, Na 210mg | 14% |
| Zinc, Zn 3.09mg | 28% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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