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Craving a taste of the tropics, try this simple gluten-free recipe for Pineapple Glazed Roast Chicken.Imagine succulent crispy chicken glazed to perfection, infused with the sweetness of pineapple, paired with a medley of roasted caramelized sweet and savory vegetables. YUM!
What is Island Inspired Pineapple Glazed Roast Chicken
This is a gluten-free chicken dinner with tender and juicy chicken stuffed with fresh pineapple, with a crispy, golden skin, basted in a tropical pineapple glaze that adds a tangy sweetness. The roasted vegetables are sweet potatoes, fennel, shallots, bell peppers, and carrots caramelized with the sweetness of pineapple chunks and fresh lemon slices. So GOOD!
You Will Need:
Whole chicken
Whole pineapple
Assorted veggies such as; sweet potato, shallots, fennel, bell pepper, carrots
This is the easiest chicken dinner recipe using only 6 ingredients plus the veggies. Here are answers to the most frequently asked questions.
Can I use canned pineapple instead of fresh?
While fresh pineapple works best for this recipe, you can use canned pineapple, the texture of the pineapple will be softer and not as fresh tasting.
Can I substitute the vegetables?
Absolutely! Feel free to customize the vegetable medley according to your preference. Just ensure that the vegetables are cut into uniform sizes for even cooking. Some choices are red onions, parsnips, cabbage, yams, or squash.
Is there a substitute for gluten-free teriyaki sauce?
If you don’t have GF teriyaki sauce, substitute it with gluten-free tamari sauce mixed with honey for sweetness.
Can I make this dish ahead of time?
You can chop the vegetables and prepare the glaze ahead of time, then assemble everything just before roasting.
How can I ensure the chicken stays juicy?
One key tip for ensuring juicy chicken is to let it rest after cooking. Allowing the chicken to rest for 10-15 minutes before carving allows the juices to redistribute throughout the meat, resulting in a juicy texture. Additionally, don’t overcook the chicken, use a meat thermometer to check the internal temperature. The thickest part of the thigh should register at 165 – 175 degrees F.
Can I use boneless, skinless chicken breasts instead of a whole chicken?
While the whole chicken yields the most flavor and juiciness, you can certainly use boneless, skinless chicken breasts for a quicker cooking time. Adjust the cooking time accordingly, as boneless breasts cook faster than a whole chicken. Be sure to baste regularly with the glaze to prevent them from drying out. The veggies should be cut into smaller pieces.
How To Clean Whole Pineapple: Step-by-step guide:
Rinse the pineapple: Place the whole pineapple under cool, running water. Use your hands to rub the surface gently, removing any dirt or debris.
Trim the ends: Lay the pineapple on its side and use a sharp knife to cut off the crown (leafy top) and the bottom.
Stand the pineapple upright: Now that both ends are trimmed, stand the pineapple upright on one of the flat ends.
Cut off the skin: With a sharp knife, carefully slice downward, following the natural curve of the fruit, removing the tough, outer skin. Make sure to remove all the eyes. Use the tip of your knife to carefully dig them out.
Slice or dice: Once the skin and eyes are removed, you can slice the pineapple into rounds or chunks.
In just a few simple steps, the combination of juicy chicken, vibrant vegetables, and a sweet and savory pineapple glaze create tropical flavors that turn a simple chicken dinner into a most flavorful Island-Inspired Glazed Roast Chicken Dish. Enjoy!
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Clean the whole pineapple and dice half the pineapple into large chunks.
3.
In a bowl, combine pineapple chunks, sweet potato, fennel, carrots, shallots, bell pepper, lemon slices, melted coconut oil, and season with salt and pepper.
4.
Place the chicken in a roasting pan, breast side up. Season inside and out with salt and pepper, and stuff it with the remaining pineapple. Add the prepared vegetables to the pan, arranging them around the sides of the chicken.
5.
Roast the chicken with veggies until the thickest part of the thigh without touching the bone registers at least 165 – 175 degrees F, stirring the veggies halfway through.
6.
While the chicken is cooking, prepare the glaze by heating the jam and coconut oil until hot but not bubbling, then stir in the teriyaki sauce.
7.
Brush the entire chicken with half of the glaze for the last 20 minutes of roasting, then brush again at the end.
8.
Once the chicken is cooked, remove it from the oven and let it rest for about 10-15 minutes before carving.
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