Description
This sticky sweet and spicy easy baked pineapple chicken recipe is full of flavor and perfect for weeknights or company.
Ingredients
4 pounds bone-in skin-on chicken or see post for other suggestions
Kosher salt and fresh black pepper
1/2 c brown sugar
1/4 c unseasoned rice vinegar
1/2 c chili paste
1/4 c unsweetened pineapple juice
1/4 c soy sauce or fish sauce
1/4 c fresh lime juice
2 t crushed red pepper flakes
2 garlic cloves, minced or grated
1/2 fresh pineapple, peeled and cored and cut into 1 1/2" spears or wedges or 1 14oz can pineapple chunks, juice drained and used as above
1/2 shallot or 4 scallions, minced for garnish
1 c cilantro, leaves and stems coarsely chopped
2 T toasted sesame seeds or a drizzle of sesame oil or both
Instructions
Season the chicken with salt and pepper and place in a large ziplock bag.
Combine brown sugar, pineapple juice, vinegar, chili paste, soy sauce or fish sauce, lime juice, red pepper flakes, and garlic in a medium bowl, whisking to dissolve the sugar. Pour ove the chicken and make sure the marinade is distributed evenly. Seal the bag and marinate at least 30 minutes, turning the bag from time to time.
Preheat the oven to 425. Place the chicken and pineapple on a rimmed baking sheet lined with parchment unless you want a sticky mess. Drizzle the remaining marinade from the bag over the chicken. Place in oven.
Roast until the chicken is deeply browned and caramelized. Baste the chicken periodically with a pastry brush or bbq brush for 50 to 60 minutes.
Remove from oven and garnish with shallots, cilantro and sesame seeds or oil.
Notes
Sesame oil is strong so make sure it is only a drizzle.
Chicken can be marinated up to 24 hours.
Thanks Alison Roman and Nothing Fancy for this great recipe.
