This Pineapple and Ginger Glaze Chicken is a perfect combination of all flavors. Sweet, Spicy, and Savory. Absolutely Delicious!
I know you will enjoy this Pineapple Ginger Glaze Chicken as much as I did. The flavors are not overwhelming but perfect to taste with a mixture of sweet, spicy, and savory.
I used a huge whole chicken to make this and it took forever to cook. Partly because I don’t like to cook my chicken on high heat. I prefer my chicken well moist. Doesn’t have to fall off the bone but it has to be juicy. Roasting your chicken can be done in many different ways and I’ve tried many.
The Stuffings: This was a combination of pineapple chunks, garlic, ginger, chili, and onions with salt pepper and season salt.
Fresno Chilli pepper: I used Fresno chili pepper because it is not too spicy its more like a sweet and spicy but spicy being a (1) one on the scale of 1-5.
Now Pineapples? You can use can pineapples or fresh pineapples. I bought a whole pineapple cut it up into pineapple chunks, I used the remainder to make pineapple juice for the glaze.
The bedding: The bedding is optional however, it is an easier way to make a one-pot dish. All I did was use the bedding as my side with a plate of rice. But having bedding won’t affect the taste of the chicken. Also your free to add more veggies like carrots, yams, broccoli, asparagus you name it.
Always remember that cooking times always depends on the temperature, type of equipment, quantity, etc. Don’t always quote the time you see in the recipe. Personally, I do not like my chicken with blood. But I do like it juicy, hence why I roast at 35o degrees. It will take longer but much more rewarding.
In the end, what I did wasn’t stated in the recipe because it’s not necessary. I cut the chicken into quarts remove the bedding and juice, add to my beautiful DUTCH PAN that I absolutely love. Then broil for 5 mins or so to get the desired color, took pictures then serve.
Serving: The bedding can be used as a side dish and be eaten as is. Or, you can serve with a side of rice, cauliflower, and broccoli, or some mashed yams. Either way, it will be great.
Check out these recipes: Cheesy Stuffed Jerk Chicken Breast
Pineapple Ginger Glaze Chicken
- Roasting Pan
- 1 whole chicken
- 1 tbsp seasoned salt
Stuffing for the Chicken
- 1 cup pineapple cube
- 4 smashed clove garlic
- ½ cup potatoes diced
- ½ cup onion diced
- 4 small piece of ginger
- 1 whole Fresno pepper medium size, sliced round
- 1 1/2 tbsp Seasoned Salt
Bedding for the chicken (Optional)
- 1 cup sliced pineapple
- ½ cup potatoes diced
- ½ cup onion diced
- 4 cloves garlic crushed
- 2 tbsp ginger diced
- 1 tsp dried parsley optional
- 2 cups pineapple juice
- ¼ cup brown sugar
- 2 tbsp minced ginger
- 2 tbsp minced garlic
- Fresno Chili Peppers minced
- 3 tbsp apple cider vinegar
- Preheat the oven to 350 degrees Fahrenheit or 176 degrees celsius. Line the roasting pan with oil, unless you're using a non-stick pan then it's optional.
- Cleanup and remove excess fat from the chicken.
- Season the inside and outside of the chicken with salt, pepper, and seasoned salt.
- Stuff the chicken with (pineapple, potatoes, chili peppers, garlic, and ginger) Optional: You can add some dried parsley to the stuffings.
- Tie legs and sew the cavity with a needle and thread. If not, try using a toothpick.
- Place the remaining ginger, garlic, potatoes, pineapple, and onion at the bottom of the roasting pan to create a bedding for the chicken.
- Add chicken to the bedding. ( I like to place my chicken on the belly, for me, the breast which has less fat becomes juicier, versus if it was facing upwards)
- Roast for 1 hour and 30 minutes at 350 degrees Fahrenheit or 176 degrees celsius.
Making the Glaze
- In the meantime make your glaze. In a saucepan on medium to high heat, add pineapple juice, garlic, chili peppers, ginger, brown sugar, and apple cider vinegar. Bring to a boil and cook for 15 minutes until the sauce reduces and gets thicker.
Basting the Chicken
- Remove the chicken and baste with the pineapple glaze. Put back in the oven for another 15 minutes. After, broil chicken for 5 minutes to get a nice brown color.
- Cut chicken in quarts to serve.