Ah, fresh pineapple. Our inspiration of the day. It was so yummy that I used it all up today in two new delicious recipes. The first, which I’m going to share with you now, is my Honey Glazed Pineapple Chicken recipe. It’s essentially a glaze which thickens when it cooks in the oven. You can throw it together in less than 5 minutes. It is a little bit sticky and so it holds the pineapple, chicken and rice all together. Since it is sweet the kids will love it and maybe even ask for seconds! The second recipe using pineapple will be a surprise to be unveiled at a later date… But you probably guessed, it’s a dessert! 🙂
I used chicken legs today (I find the meat to be much more juicy and tender) but you could also use breasts just as easily. The longest part of the preparation is cutting the pineapple. One half pineapple will serve 2 people. So if you are 4 then one whole pineapple will be perfect. For the sauce, if you happen to have a just-about-empty honey pot, but with about 1 tablespoon of honey in it, then that will be perfect. That’s what I did today! What a great way to finish off this “Miel de Fleurs Sauvages” (wildflower honey)… now I have a great excuse to go find a new one. Maison du Miel on rue de Vignon in Paris is one of my favorite spots to source honey. Buying good honey is kind of like buying good liqueur… it’s expensive, but the price can be justified in that it last a pretty long while. Anyway, au revoir little pot of miel, you were very kind to us this winter on our morning tartines, in our tea, and sometimes even just buy the spoonful…
Pour boiling water into the honey pot and dissolve the honey by shaking the water around. Once the leftover honey is dissolved, add in the Sweet Soy Sauce, “vinagre de miel” or Honey Wine Vinegar and corn starch and shake well. Add in the pineapple chunks and shake well.
Pour the pineapple chunks over the chicken in a small glass or metal tray. Glass is best as it will keep your chicken hot long after it comes out of the oven. I really do need to buy that Pyrex Easy Grab 8-Inch Square Baking Dish as I keep having the need for it. One of these days I’ll get around to that…
Bake in the oven at 200C for about 35 minutes, until the chicken is golden brown and the inside is cooked through. The sauce will thicken nicely during cooking. You can turn the pineapples over at around 20 minutes.
Et voila! When the pineapple starts to brown and the glaze starts to blacken, the dish is done. Serve over rice and enjoy.