Pineapple Roasted Chicken - Juicy & Tender Recipe

Marinated in the freshly blended pineapple herb juice overnight, this pineapple roasted chicken is so juicy and tender with a perfect balance of umami, sweet and savory. When you serve this dish at your holiday parties, your guests are going to be so surprised to see a roasted chicken sitting on a pineapple!

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% Daily Values based on a 2,000 calorie diet

Step 1

Using a sharp chef’s knife, cut off the crown of a pineapple. Place the pineapple upright in a soup bowl (the depth is about 2 inches deep). Holding the pineapple in place with one hand, use the knife to carefully make 4 cuts from top to bottom.(Do not cut through the whole pineapple, stop cutting when the knife is touching the edge of the soup bowl). The 4 cuts should be above, below, and on both sides of the core.

Step 2

Slice across the bottom end of the 4 cuts to remove the 8 strips from the core. Be careful to not cut into the core. Cover the pineapple core and the base with plastic food wrap, keep it in the fridge.

Step 3

Peel and cut the rest of the pineapple strips into bite-size chunks.

Step 4

Add pineapple chunks, onion, garlics, cilantro, jalapeños, carrot (optional), and water to a blender. Blend on high speed for 1 minute or until smooth.

Step 5

Set a strainer over a large bowl, pour the juice through the strainer to remove pulp.

Step 6

Add salt, soy sauce, sake, and Chinese roast chicken seasoning mix to the juice, stir until well combined.

Step 7

Put a whole chicken into a large ziploc bag, carefully pour the mixture into the bag. Squeeze the air out of the ziploc bag, zip it up, place it in a large bowl, then keep it in the fridge overnight (for about 10 hours).

Step 8

Preheat oven to 375°F / 190°C (turn on convection bake if your oven has that function. If not, you can just use regular bake mode ). Line a baking tray with foil, place the pineapple core straight up into baking tray.

Step 9

Get the chicken out from the bag, pat the chicken dry with kitchen towels. Insert the pineapple core into the chicken through the lower opening, so that the chicken is sitting firmly on the pineapple base.

Step 10

Convection Bake or bake at 375°F / 190°C for 20 minutes until the surface of the chicken is completely dry.

Step 11

Remove the chicken from the oven, brush 2 tbsps of vegetable oil or melted butter all over the chicken.

Step 12

Wrap the ends of chicken wings and chicken legs with foil so that they won't get burnt. If any part of the chicken has already turned golden brown, you can loosely cover this part with foil paper to prevent over coloring.

Step 13

Convection Bake or bake at 375°F / 190°C for 40 minutes.

Step 14

Add honey and soy sauce to a small bowl, stir to mix well. Remove the chicken from the oven, brush the honey soy sauce mixture all over the chicken.

Step 15

Convection Bake or bake at 375°F / 190°C for 20 to 30 minutes until the roasted chicken turns evenly golden brown.

Step 16

Remove from the oven, check the temperature (*see note 2) of the chicken to make sure that it’s cooked through. Leave the roasted chicken to rest for about 15 minutes before serving.

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