This is a quick and easy way to prepare Pineapple Roasted Chicken. You can easily alter it, as you can see I did below…
Pineapple Roasted Chicken
- Slice two onions and lay on a sheet tray.
- Remove the backbone and wing tips from a whole roaster chicken. Season all over with kosher salt and black pepper. Place it skin side up over the onions.
- Slice a lemon into 4-6 rings, squeeze juice over the chicken and then slide the rings under the chicken. Repeat with lime. I didn’t have a lime, so I dusted with concentrated lime powder. Also repeat with orange. I didn’t have an orange, so I sprinkled granulated orange peel.
- Place a few slice of bacon over the chicken. It doesn’t need to be completely covered, in fact, it’s better if it’s not. Then a few slices of pineapple over the bacon. Roast at 425 deg F for about 45 minutes, or until internal temp is 165 deg F and/or juices run clear.
The chicken really absorbs the fruit flavor and the fruit absorbs the bacon flavor. I serve it with the pineapples and onions, but not the bacon. It is wonderful with just a side salad.
THis reminds me of a quick dinner I make sometimes from Mom. Take whole, precooked, turkey breast, cut into 3/4″ cubes, add canned pineapple chunks with juice, throw in a 400 oven until lightly crisp.
i bet you the skin on this chicken tastes heavenly. does the pineapple flavor infuse into the skin?
@we are never full: yes! Absolutely, the skin and the meat really absorbed the flavor, it was wonderful.
Any tips for avoiding dry chicken??
Shaun, one way is salting the chicken like in this recipe or you can brine the chicken. Also, use a thermometer so that you don’t over-cook the chicken. It’s cooked thoroughly at 165 degrees F so I would remove it from the oven at 160 to allow for 5 degrees of residual cooking. Hope that helps!