Pineapple Glazed Chicken brings the bright flavors of the islands to your table. The pineapple glaze is so simple, you hardly need a recipe but oh so yummy. This recipe is particularly pleasing to children, and luckily, it is quite easy to make.
I’m always looking for new ways to cook chicken, and this experiment turned out amazingly good. The key is in the reduction of the pineapple glaze, which is very much like a teriyaki sauce. I like to add a goodly amount of hot sauce to balance out the sweetness of the glaze, but you can omit it if you wish.
Pineapple Glazed Chicken Recipe
For the Pineapple Glaze:
1 cup (8 ounces) pineapple juice
1/4 cup brown sugar, packed
2 Tablespoons soy sauce
2 Tablespoons ketchup
Hot pepper sauce to taste, optional
8 (about 3 pounds) chicken thighs or drumsticks, or a mixture of both
1 Tablespoon salt
1 Tablespoon ground thyme
1 teaspoon ground sage
1/2 teaspoon onion powder
1 Tablespoon Hungarian sweet paprika
1/2 teaspoon black pepper
1 cup (about) cornstarch
1 to 2 Tablespoons olive oil
Make the Pineapple Glaze:
In a small saucepan, whisk together pineapple juice, brown sugar, soy sauce, ketchup, and optional hot sauce over medium heat. Bring to a rolling boil and stir until the brown sugar has completely melted. Reduce heat to medium and let it continue to boil until reduced by half, 5 to 10 minutes. (Keep an eye on it so it doesn’t boil over.) Set aside and let cool.
While the glaze reduces, season the chicken on both sides with salt, thyme, sage, onion powder, paprika, and pepper. Place the cornstarch in a shallow, rimmed plate. Dredge seasoned chicken in cornstarch, shaking off any excess. Place on a platter.
Preheat oven to 375 F.
Heat a deep, heavy skillet (I prefer a hard-anodized skillet or cast iron) over medium heat. When the pan is hot, coat the bottom with olive oil. Sear the chicken pieces on both sides until golden. (Do this in batches if you do not have a large skillet.)
Place the browned chicken, bottom-side up in a 9- x 13-inch glass baking dish. Brush half of the glaze on the chicken ending with skin-side up in the pan. Bake for 20 minutes.
If you are using the sesame seeds as a garnish, toast them while the chicken is in the oven so they can cool as chicken cooks.
Remove chicken from the oven and brush on the remaining glaze. Bake an additional 20 minutes.
Yield: 6 servings
• The spice amounts are approximate. Give the chicken a generous sprinkling and don’t worry much about an exact measurement.
• I prefer skin-on and bone-in chicken pieces for added flavor and to keep the meat moist. You may substitute boneless, skinless. This is best with dark-meat chicken. Reduce the cooking time if you substitute chicken breast so the meat does not dry out. Interior temperature for chicken breast should read 165 F.
• To toast sesame seeds: Place the sesame seeds in a dry skillet over medium heat. Stir constantly until the seeds begin to turn brown and become fragrant. Immediately remove the toasted seeds to a bowl to cool.
• Tip: Store your sesame seeds in the freezer so they do not turn rancid.
Pineapple Glazed Chicken Recipe Photo ©2021 Peggy Filippone