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Pineapple-Glazed Chicken

Buy two whole chickens; use the leg quarters for dinner tonight and save the breast portions to make a Chicken Salad with Lemon-Yogurt Dressing tomorrow.

  • prep: 10 mins
    total time: 50 mins
  • servings: 4

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Ingredients

  • 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)

Directions

  1. Step 1

    Preheat oven to 425 degrees. Remove skin from thighs and drumsticks; reserve breasts for chicken salad (see above). Season thighs, drumsticks, and wings with salt and pepper.

  2. Step 2

    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.

  3. Step 3

    Bake until chicken is cooked through, about 25 minutes. Transfer to a large bowl.

  4. Step 4

    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.

Source
Everyday Food, November 2004

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Reviews (8)

  • 3 Jul, 2009

    I made this for my family and it was delicious!

  • 13 May, 2009

    The jalapen n n n os and the ground pepper sound superb. I cannot wait to make this!

  • 26 Feb, 2009

    This was quick

  • 17 Feb, 2009

    I left out the peppers (I don't do pain), added some soy sauce, garlic and toasted sesame oil to a can of crushed pineapple. I will DEFINITELY be making this again. And would someone please post what sdfghyt means, please. TX!

  • 10 Aug, 2008

    Don'e be afraid to try this recipe! It is a family pleaser and a working mom/wife's dream. So easy, so good, and no leftovers. My husband and children ages 3 and 7 loved it. I used the entire chicken, not just the legs and thighs, and it turned out great. I would recommend making double sauce so you may have some for the rice. I will be adding this to my monthly dinner menu!!!!

  • 5 Aug, 2008

    I fixed this for supper last night after seeing the recipe on the Martha show. (I happened to have thighs and legs defrosting). This recipe was simple, delicious and quick. My husband worked on the chicken while I prepared the sauce. All my children (ages 19 - 9) loved it. We served it with rice and steamed green beans. Some of boys drizzled the sauce over the green beans as well.

  • 4 Aug, 2008

    sounds like something my husband would like. it's good to know more ways to dress up chicken. it seems to be the same thing over and over again.

  • 4 Aug, 2008

    ATTENTION: YOU CAN DROP THE PEPPERS, AND FORGET THE RICE AND HAVE BREAST INSTEAD OF WHOLE CHICKEN. OR HAVE A NICE WILD RICE RECIPE INSTEAD.