Pineapple Glazed Whole Chicken

pineapple juice

🥗Healthier: fresh pineapple puree

💰Cheaper: canned pineapple juice

Canned juice is more affordable and still flavorful.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often similarly priced and gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is a common and cost-effective substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Remove the backbone from the whole chicken and loosen the skin.

Mix together cinnamon, black pepper, ground allspice, paprika, and all-purpose seasoning.

Rub the seasoning mixture all over the chicken, including under the skin.

Prepare green seasoning with garlic, parsley, Scotch bonnet, onion, scallion, and thyme.

Massage the green seasoning under the skin of the chicken, focusing on the underside.

Tuck the wing tips behind the chicken to prevent burning.

Wrap the seasoned chicken and refrigerate for a few hours to marinate, or place in a bowl if space is limited.

Preheat the oven to 400°F (204°C).

Roast the chicken in the oven for 40 minutes.

While the chicken roasts, prepare the glaze by sautéing minced garlic and ginger in oil until golden.

Add pineapple juice, vinegar, soy sauce, brown sugar, and mixed spices to the pot and simmer until reduced.

If the glaze is not thick enough, whisk together 2 teaspoons of cornstarch with 2 teaspoons of water and add to the glaze.

After 40 minutes, remove the chicken from the oven and brush on the glaze.

Return the chicken to the oven for 10 minutes, then remove and brush with glaze again.

Put the chicken back in the oven for another 10 minutes, or turn on the broiler to make the glaze stickier.

After the final roasting, the chicken should be beautifully glazed and ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens