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Pan-Roasted Chicken with Pineapple-Chilli Glaze

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant pan-roasted chicken with pineapple-chilli glaze is a fantastic way to brighten up your midweek repertoire. By roasting the chicken directly on top of fresh pineapple slices, the fruit caramelises in the savoury juices while the meat stays incredibly tender. The addition of a zesty, spiced glaze provides a sticky, golden finish that perfectly balances the heat of the chilli with the natural sweetness of the fruit.

As a high-protein dish, this recipe is as nourishing as it is flavourful, making it ideal for a satisfying family dinner or a post-workout meal. The combination of aromatic coriander, cumin, and smoky paprika gives the chicken a wonderful depth of flavour. Serve it simply with some steamed greens or fluffy basmati rice to soak up the delicious syrupy juices from the pan.

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Ingredients for Pan-Roasted Chicken with Pineapple-Chilli Glaze

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 1/2 teaspoons cayenne pepper

  • 1 (3 1/2–1.8kg ) chicken, halved

  • Kosher salt, freshly ground pepper

  • 1 tablespoon vegetable oil

  • 1/2 fresh pineapple, sliced 1/2" thick

  • 1 serrano chilli, sliced

  • 2 garlic cloves, crushed

  • 180ml pineapple juice

  • 60ml apple cider vinegar

  • 2 tablespoons light brown sugar

  • 1 tablespoon paprika

How to make Pan-Roasted Chicken with Pineapple-Chilli Glaze

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Place a rack in upper third of oven; preheat to 218°C. Mix coriander, cumin, and cayenne in a small bowl. Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper.

Heat oil in a large ovenproof skillet over medium-high. Cook chicken, skin side down, until browned and beginning to crisp, about 5 minutes. Transfer chicken to a plate and arrange pineapple slices in pan. Place chicken, skin side up, on top. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 74°C, 40–45 minutes.

Meanwhile, bring chilli, garlic, pineapple juice, vinegar, brown sugar, and paprika to a boil in a small saucepan and cook until thickened and syrupy, 12–15 minutes; season glaze with salt.

When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes; repeat with any remaining glaze. Transfer chicken and pineapple to a cutting board; let rest 10 minutes. Serve chicken and pineapple with any juices from skillet alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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