Pineapple Stuffed Chicken
Pineapple Stuffed Chicken
Ingredients
For the Chicken and Stuffing
- 1 whole pineapple
- 1 whole chicken, about 3-4 pounds
- 2 tablespoons vegetable oil, or as needed
- 1 tablespoon kosher salt, or to taste
- 1 teaspoon black pepper, freshly ground, or to taste
For the Glaze
- 1/2 cup pineapple juice
- 1/4 cup light brown sugar, packed
- 2 tablespoons honey
Instructions
- 1
Preheat your oven to 425°F. Line a baking dish with parchment paper for the pineapple sides, if desired.
⏱️ 10 min•🌡️ 425
- 2
Prepare the pineapple: Carefully slice off the sides of the whole pineapple, leaving the central core intact with the stem. Place the sliced pineapple sides in the prepared baking dish. You can roast these alongside the chicken. About 30 minutes into roasting, you can add a splash of pineapple juice over them if desired, to keep them moist and flavorful.
⏱️ 5 min
- 3
Prepare the chicken: Pat the whole chicken thoroughly dry with paper towels. This helps achieve crispy skin. Place the chicken on a roasting rack set inside a roasting pan.
⏱️ 3 min
- 4
Rub the chicken all over with vegetable oil, ensuring it's evenly coated. Generously season the chicken with kosher salt and freshly ground black pepper, making sure to cover all surfaces.
⏱️ 3 min
- 5
Stuff the chicken: Take the pineapple core (the part with the stem left intact) and carefully stuff it into the cavity of the chicken.
⏱️ 2 min
- 6
Roast the chicken: Place the roasting pan with the chicken in the preheated oven. Roast for 60 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F. If roasting pineapple sides, place them in the oven at this time as well.
⏱️ 60 min•🌡️ 425
- 7
Prepare the glaze: While the chicken is roasting, combine the pineapple juice, light brown sugar, and honey in a small saucepan. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Continue to simmer, stirring occasionally, for 5-7 minutes, or until the glaze thickens slightly.
⏱️ 10 min
- 8
Glaze the chicken: During the last 10-15 minutes of roasting, remove the chicken from the oven. Using a basting brush, generously glaze the entire surface of the chicken with the prepared pineapple glaze. Return to the oven to finish roasting and allow the glaze to caramelize.
⏱️ 5 min
- 9
Once the chicken is cooked through, remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Serve with the roasted pineapple sides.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Pineapple Stuffed Chicken
For the Chicken and Stuffing
- 1 whole pineapple
- 1 whole chicken, about 3-4 pounds
- 2 tablespoons vegetable oil, or as needed
- 1 tablespoon kosher salt, or to taste
- 1 teaspoon black pepper, freshly ground, or to taste
For the Glaze
- 1/2 cup pineapple juice
- 1/4 cup light brown sugar, packed
- 2 tablespoons honey
Instructions
- 1
Preheat your oven to 425°F. Line a baking dish with parchment paper for the pineapple sides, if desired.
⏱️ 10 min•🌡️ 425 - 2
Prepare the pineapple: Carefully slice off the sides of the whole pineapple, leaving the central core intact with the stem. Place the sliced pineapple sides in the prepared baking dish. You can roast these alongside the chicken. About 30 minutes into roasting, you can add a splash of pineapple juice over them if desired, to keep them moist and flavorful.
⏱️ 5 min - 3
Prepare the chicken: Pat the whole chicken thoroughly dry with paper towels. This helps achieve crispy skin. Place the chicken on a roasting rack set inside a roasting pan.
⏱️ 3 min - 4
Rub the chicken all over with vegetable oil, ensuring it's evenly coated. Generously season the chicken with kosher salt and freshly ground black pepper, making sure to cover all surfaces.
⏱️ 3 min - 5
Stuff the chicken: Take the pineapple core (the part with the stem left intact) and carefully stuff it into the cavity of the chicken.
⏱️ 2 min - 6
Roast the chicken: Place the roasting pan with the chicken in the preheated oven. Roast for 60 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F. If roasting pineapple sides, place them in the oven at this time as well.
⏱️ 60 min•🌡️ 425 - 7
Prepare the glaze: While the chicken is roasting, combine the pineapple juice, light brown sugar, and honey in a small saucepan. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Continue to simmer, stirring occasionally, for 5-7 minutes, or until the glaze thickens slightly.
⏱️ 10 min - 8
Glaze the chicken: During the last 10-15 minutes of roasting, remove the chicken from the oven. Using a basting brush, generously glaze the entire surface of the chicken with the prepared pineapple glaze. Return to the oven to finish roasting and allow the glaze to caramelize.
⏱️ 5 min - 9
Once the chicken is cooked through, remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Serve with the roasted pineapple sides.
⏱️ 15 min