Roasted Chicken with Fresh Pineapple

Roasted Chicken with Fresh Pineapple


3 cups cut up fresh pineapple

1 cut up broiler-fryer chicken (or 4-6 whole legs or 2 large whole breasts)

2 tablespoons olive oil

salt to taste

2 teaspoons finely chopped fresh ginger

1 clove garlic, finely chopped

1/4 teaspoon Sriracha

pinch of ground cinnamon

1/2 cup pineapple juice


Preheat the oven to 450 degrees. Place the pineapple in a roasting pan. Place the chicken pieces in the pan, partly on top of the fruit.

Mix the olive oil, ginger, garlic, Sriracha and cinnamon in a small bowl and brush the chicken with the mixture. Season to taste with salt. Roast for 10 minutes. 

Lower the oven heat to 350. Pour the pineapple juice over the chicken and fruit. Roast for about 25-30 minutes or until cooked through (a meat thermometer inserted into the thickest part of the meat will register 160 degrees), basting once or twice with the pan juices. Let rest for 15 minutes before carving.

Yields four to six servings.