New This Month

Easy Pineapple-Glazed Chicken


When you make this juicy chicken recipe, use the leg quarters for dinner tonight and save the breast portions to make Chicken Salad with Lemon-Yogurt Dressing tomorrow.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2004


  • 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. Remove skin from thighs and drumsticks; reserve breasts for Chicken Salad with Lemon-Yogurt Dressing. Season thighs, drumsticks, and wings with salt and pepper.

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

  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.

Reviews Add a comment