Showstopper Whole Roasted Pineapple Chicken
A whole chicken is roasted majestically atop a cored pineapple, which acts as a natural roasting rack. This technique infuses the chicken with tropical steam for incredibly moist meat, while the pineapple caramelizes in the drippings, creating a spectacular built-in side dish with a crispy, lacquered skin.
Equipment
- Oven
- Large sharp knife
- Cutting board
- Cast-iron skillet or rimmed baking dish
- Small bowl
- Whisk
- pastry brush
- Meat thermometer
- Paper towels
Ingredients
- 1 whole chicken 4-5 lbs
- 1 whole ripe pineapple
- ¼ cup low-sodium soy sauce or tamari
- ¼ cup packed brown sugar
- 2 tablespoons olive oil
- 4-5 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- ½ teaspoon black pepper, plus more for seasoning
- 1 teaspoon salt, for seasoning cavity
- Fresh cilantro or sliced green onions, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Prepare the pineapple by slicing off the top crown and bottom base. Stand it upright and carefully slice downwards to remove the tough outer skin. Place the pineapple cylinder in the center of a cast-iron skillet or a rimmed baking dish.
- Remove the chicken from its packaging and pat the entire bird, inside and out, completely dry with paper towels. Season the cavity generously with salt and pepper.
- Carefully place the chicken cavity directly over the prepared pineapple, so the chicken is sitting upright on its 'throne'.
- In a small bowl, whisk together the low-sodium soy sauce, packed brown sugar, olive oil, minced garlic, grated ginger, sesame oil, and 1/2 teaspoon of black pepper until the sugar is mostly dissolved.
- Using a pastry brush, generously brush about one-third of the glaze all over the chicken. Place the skillet in the preheated oven and roast for 30 minutes.
- After 30 minutes, carefully remove the skillet and brush the chicken with another third of the glaze. Return it to the oven and continue roasting for another 30 minutes.
- After a total of one hour, brush the chicken with the final third of the glaze. Continue to roast for another 15-30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C) and the skin is deeply golden and crispy.
- Carefully transfer the chicken to a clean cutting board and let it rest for at least 10-15 minutes before carving. Slice the roasted pineapple and serve alongside the carved chicken, garnished with fresh cilantro or green onions.
Notes
Tip for Crispy Skin: Patting the chicken completely dry with paper towels before seasoning is crucial for achieving crispy, golden skin. Don't Skip the Rest: Allow the chicken to rest for 10-15 minutes before carving to ensure the juices redistribute, resulting in moist meat. Variations: For a spicy kick, add 1-2 teaspoons of sriracha to the glaze. For brightness, add the zest and juice of one lime. Ingredient Swaps: Honey or maple syrup can be used in place of brown sugar. Coconut aminos are a great substitute for soy sauce.