Pineapple-Glazed Chicken
"Woman's World 8/29/00"
photo by loof751
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1⁄3 cup packed dark brown sugar
- 1⁄2 cup pineapple preserves
- 1⁄4 cup pineapple juice
- 3 tablespoons lime juice
- 1 teaspoon grated lime zest
- 1 teaspoon minced garlic
- 1⁄4 teaspoon crushed red pepper flakes
- 1 (3 5/8 lb) roasting chickens, quartered
directions
- Preheat grill for direct-heat cooking. Or position broiler rack so that top of meat on rack in pan is 3" from heat source; preheat broiler.
- In pot, combine sugar, preserves, pineapple juice, lime juice, zest, garlic, and pepper flakes; over medium-high heat bring to a boil. Cook, stirring occasionally, until thickened, about 10 minutes. Remove from heat; cool.
- Meanwhile, grill or broil chicken, turning once, 10 minutes per side. Brush chicken pieces with glaze. Continue grilling or broiling, turning once, until meat juices run clear when pierced with a fork, 7-10 minutes per side, brushing frequently with remaining glaze.
- Let chicken stand 10 minutes before serving.
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Reviews
-
The glaze on this chicken is delicious. A great combination of sweet and spicy. We all really enjoyed this version of grilled chicken. I think this would work great with boneless skinless chicken breasts as well. Thank you! -
I used thighs and legs and ended up with an amazing meal. The chicken was moist and tender. The glaze really makes this dish. I love the combination of sweet and spicy. I'm looking foward to making these again at our next cookout. Made for ZWT5. Update: This recipe is in my Top Favorites of 2009 Cookbook. -
Love grilled chicken and this is delicious! Sweet with a nice kick, and it kept the chicken moist and juicy. We used with boneless skinless breasts and really enjoyed - thanks for sharing the recipe! -
Really a nice glaze. When it cooled it was quite thick, so I thinned it with additional pineapple juice. Made for ZWT 5.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
