1 3-4 pound chicken, halved

juice of 1 lime

1 tablespoon ground coriander

1 tablespoon ground cumin

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon salt

1 tablespoon black pepper

1 tablespoon vegetable oil

4 rings/slices of pineapple


3 slices of pineapple rings (I used a store bought can. You can use fresh or canned)

1 cup of pineapple juice

1 thai chili pepper, thinly sliced

2 cloves of crush garlic

1/4 cup apple cider vinegar

2 tablespoon brown sugar

1 tablespoon paprika

1 teaspoon cayenne pepper

1 tablespoon honey





Squeeze the lime juice over both halves of the chicken, rub it in well with your fingers.

Rinse the chicken off with cold water. Drain and pat dry with paper towels.

Sprinkle salt and black pepper over both sides of the chicken.

In a small bowl combine the coriander, cumin, cayenne and oregano.

Sprinkle the spice mix over the chicken. Run it in with your hands until all parts of the chicken is covered with the spice rub.

Set aside to marinate for an hour.

Set the oven to 425 degrees.

For the Glaze.

In a small sauce pan under medium to low heat, add all the ingredients Under the Glaze.

Bring to a gentle simmer and allow to cook for 15 minutes.

Pour contents into a food processor and pulse for 2-3 times. Just a rough chop.

Pour the glaze back into the sauce pan and continue to cook until the sauce is reduced and thickend. Remove from the heat.

Heat a wide, oven proof skillet on the stove with the vegetable oil.

Place 1 half of the chicken at a time skin side down. Allow to cook and bown, until the skin is crisp. Remove from pan and set aside while you do the other half.

After browning both halves of the chicken, arrange the pineapple slices in the skillet.

place both halves of the chicken on top with the skin side, on top.

Place in the oven and roast until the thickest part of the thigh registers 165 degrees, 40-45 minutes.

When chicken is almost done, start glazing the chicken with the glaze, ever 2 minutes.

Remove from the oven and allow to rest for 10 minutes before carving.

Serve with potatoes and a salad.







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