Tropic Wonder Chicken

By cindygwest

Ingredients

• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 3 1/2–4-pound chicken, halved
• Kosher salt, freshly ground pepper
• 1 tablespoon vegetable oil
• 1/2 fresh pineapple, sliced 1/2 inch thick
• 1 serrano chile, sliced
• 2 garlic cloves, crushed
• 3/4 cup pineapple juice
• 1/4 cup apple cider vinegar
• 2 tablespoons light brown sugar
• 1 tablespoon paprika

Details

Adapted from bonappetit.com

Preparation

Step 1

Place a rack in upper third of oven; preheat to 425°. Mix coriander, cumin, and cayenne in a small bowl. Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper. 

Heat oil in a large ovenproof skillet over medium-high. Cook chicken, skin side down, until browned and beginning to crisp, about 5 minutes. Transfer chicken to a plate and arrange pineapple slices in pan. Place chicken, skin side up, on top. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°, 40–45 minutes.

Meanwhile, bring chile, garlic, pineapple juice, vinegar, brown sugar, and paprika to a boil in a small saucepan and cook until thickened and syrupy, 12–15 minutes; season glaze with salt. 

When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes; repeat with any remaining glaze. Transfer chicken and pineapple to a cutting board; let rest 10 minutes. Serve chicken and pineapple with any juices from skillet alongside.