Pineapple and Honey-Glazed Chicken

Updated at: Thu, 17 Aug 2023 14:01:32 GMT

Step 1

Combine the pineapple, soy sauce, honey, lime juice, ginger, shallot, and jalapeño in a large zip-close plastic bag, add the chicken.

Step 2

Squeeze out the air and seal the bag; turn to coat the chicken.

Step 3

Refrigerate, turning the bag occasionally, at least 4 hours or up to overnight

Step 4

Meanwhile, preheat the oven to 375°F.

Step 5

Place a rack in a large roasting pan.

Step 6

Remove the chicken pieces from the marinade and place on the rack; reserve the marinade.

Step 7

Bake the chicken until browned and an instant-read thermometer inserted into a thigh registers 180°F, about 45 minutes.

Step 8

Baste with the reserved marinade twice during the first 25 minutes of cooking.

Step 9

Discard the marinade.

Step 10

Stir together the cornstarch and water in a small bowl until smooth.

Step 11

Transfer the chicken to a platter; keep warm.

Step 12

Remove the rack from the roasting pan.

Step 13

With a spoon, skim off any fat from the pan juices; pour the pan juices into a small saucepan and set over medium heat.

Step 14

Cook until the juices are reduced by half, about 2 minutes.

Step 15

Add the cornstarch mixture and cook, stirring constantly, until the mixture bubbles and thickens, about 10 seconds; stir in the parsley.

Step 16

Serve the chicken with the sauce.

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