EASY PINEAPPLE-GLAZED CHICKEN

facebook share image   twitter share image   pinterest share image   E-Mail share image



Easy Pineapple-Glazed Chicken image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 50m

Number Of Ingredients 8

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)

Steps:

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

Nutrition Facts : Calories 313 g, Fat 15 g, Protein 26 g

There are no comments yet!