Island Inspired Pineapple Glazed Roast Chicken
- Prep Time:
- 15 min
- Cooking Time:
- 90 min
- Serves:
- 4 - 6
Ingredients
1 whole chicken (about 3-4 lbs)
1 whole pineapple
1 large sweet potato, peeled and sliced into large chunks
1 large fennel bulb, sliced into 6 pieces
2 medium carrots, diced into large pieces
6 small shallots, halved
2 large yellow, orange, or red bell peppers
1 large lemon, sliced into 1/4” rounds
2 tbsp melted coconut oil or extra virgin olive oil
Sea salt and GF ground black pepper to taste
GLAZE
1/3 cup pineapple jam or jam of choice
2 tbsp coconut oil or butter
1 tbsp gluten-free teriyaki sauce
Instructions
- Preheat oven to 375 F.
- Clean the whole pineapple and dice half the pineapple into large chunks.
- In a bowl, combine pineapple chunks, sweet potato, fennel, carrots, shallots, bell pepper, lemon slices, melted coconut oil, and season with salt and pepper.
- 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.
- 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.
- 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.
- Brush the entire chicken with half of the glaze for the last 20 minutes of roasting, then brush again at the end.
- 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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