Honey Baked Pineapple Chicken

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Like other Filipino families, I grew up with a big ol’ honey baked ham decorated with sliced pineapple for Christmas or noche buena every year. I thought it would be nice to do a chicken version for Rosh Hashanah or Passover — it’s a slightly different way of cooking from the ham, but with the same ol’ pineapple/maraschino jazziness I grew up with.

Ingredients

  • 4-6 pound whole chicken

  • 1/3 cup honey

  • 20 oz can pineapple slices

  • 1/3 cup dijon mustard

  • 1 tablespoon soy sauce

  • Kosher salt

  • Maraschino cherries (optional)

Preparation 

  1. Preheat oven to 425 degrees

  2. Make the glaze: in a small bowl, whisk honey, the pineapple juice from the can, dijon mustard, and soy sauce. 

  3. Generously salt the outside and inside cavity of the chicken.

  4. Transfer chicken onto a roasting pan breast side up. Brush the glaze all over the outside of the chicken.

  5. Roast the chicken for 45 minutes, then remove from the oven. Brush chicken again with glaze drippings from the pan.

  6. Place pineapple slices onto the surface of the chicken. Secure maraschino cherries (if using) to the center of the pineapple slices with toothpicks.

  7. Return chicken to the oven and roast for 30 more minutes or until the juices run clear when you cut between the leg and thigh. 

  8. Let the chicken rest for at least 20 minutes before carving. 

  9. Enjoy!

PassoverAbby