Thursday, February 6, 2014

Pineapple Glazed Chicken

Sometime last year, I reorganized many of the photos on my Photobucket account, and as a result, many of my older blog posts no longer have photos.  So, even though this is a terrible photo of a yummy meal, I'm posting it to update the older post.  I've made this a few times, and if you have the book in which the recipe can be found ( Best 30 Minute Recipe), I also recommend the cranberry version (which I also don't seem to have shared here).  

Although my husband is not generally a fan of curry flavors, I continue to make this because the curry is subtle and adds some interesting balance to the sweetness of the pineapple.  This is really nice with rice on the side, especially if you use some of the pineapple sauce on top of it.

Pineapple Glazed Chicken Cook's Illustrated's Best 30 Minute Recipe
  • boneless skinless chicken breasts
  • salt & fresh ground pepper
  • tablespoon vegetable oil
  • 1 (20 ounce) can pineapple chunks in juice (not syrup)
  • ¼ cup honey
  • tablespoon soy sauce
  • teaspoons curry powder
  • pinch cayenne pepper
  • teaspoon cornstarch
  • tablespoon cider vinegar
  • ¼ cup sliced almonds , toasted (see note)


  1. Lightly pound chicken so it's roughly the same thickness.  Season with salt and pepper.  Heat 1T olive oil in a large skillet over medium heat, and brown the chicken, about 4 minutes per side.
  2. Meanwhile, drain pineapple chunks, reserving 1/2 cup juice. Whisk pineapple juice, honey, soy sauce, curry powder, and cayenne together.  Add this mixture, along with the pineapple chunks, to the skillet with the chicken and bring to a simmer.  Reduce heat to low, cover, and simmer about 8-12 minutes, or until chicken is no longer pink and an instant read thermometer through the thickest part of the chicken reads 160 degrees F, 
  3. Transfer chicken to a plate, cover with foil, and let rest for 5 to 10 minutes. Return glaze to simmer and cook, uncovered, until thickened slightly and glossy, about 8 minutes.
  4. Add accumulated chicken juices to glaze. Whisk cornstarch and vinegar together until smooth, then whisk into glaze. Continue to simmer glaze until thick and syrupy, about 1 minute. Season with salt and pepper to taste. Pour glaze over chicken, sprinkle with toasted almonds, and serve.
  5. Note: To toast the 1/4 cup almonds, put them in a dry skillet over medium heat. Shake the skillet occasionally to prevent scorching and toast until they are lightly browned and fragrant, 3 to 8 minutes.

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