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Roasted pineapple ginger chicken with cilantro cream sauce

Roasted Pineapple Ginger Chicken With Cilantro Cream Sauce

  • Yield: 8 Servings
  • Level: Intermediate

Time

  • Total: 2 hours 15 minutes
  • Prep: 30 minutes
  • Cook: 1 hour 30 minutes
  • Inactive: 15 minutes

Ingredients

Marinade

  • 4 Cups Pineapple Juice
  • 6 Cloves Garlic
  • 2 Small Red Chile Peppers
  • 2 Cups Cilantro Leaves
  • 1 Cup Brown Sugar
  • 1 Cup Soy Sauce
  • 4 Tablespoons Ginger Root
  • 2 Teaspoons Ground Cumin
  • 2 Tablespoons Olive Oil
  • 3 1/2 to 4 Pound Roasting Chicken

Sauce

  • 2 Tablespoons Butter
  • 4 Cloves Garlic
  • 2 Tablespoons Ginger Root
  • 1/2 Cup Cilantro Leaves
  • 1 Teaspoon Ground Cumin
  • 4 Tablespoons Soy Sauce
  • 1/2 Cup Heavy Whipping Cream
  • 1 Tablespoon Lime Juice
  • 1 Tablespoon Pineapple Juice
  • 6 Cups Jasmine Rice

Preparation

Marinade

  • Chop Garlic
  • Finely Chop Red Chile Peppers
  • Chop Cilantro Leaves
  • Peel And Chop Ginger Root
  • Remove Giblets And Neck From Chicken

Sauce

  • Finely Chop Garlic
  • Peel And Finely Chop Ginger
  • Chop Cilantro Leaves

Directions

Marinade

  • Rinse chicken and pat dry.
  • Mix pineapple juice, garlic, red chile peppers, cilantro, brown sugar, soy sauce, ginger root, cumin, and olive oil well in a large bowl.
  • Add chicken to bowl, turn and baste several times.
  • Cover and refrigerate for at least 12 hours, but no more than 24 hours, turning chicken and basting occasionally.

Sauce

  • Melt butter in large saute pan.
  • Add garlic, ginger root, cilantro, and cumin.
  • Saute for 4 minutes, or until fragrant.
  • Add soy sauce and cook for 2 minutes, stirring frequently.
  • Add whipping cream and cook until slightly reduced or sauce coats the back of the spoon, about 5 minutes.
  • Remove from heat and stir in lime juice and pineapple juice.
  • Use immediately, or cover and refrigerate, warm before serving.

Cook The Chicken

  • Preheat oven to 450° F (230° C).
  • Remove chicken from marinade and place in a roasting pan.
  • Tuck wings under chicken and baste with marinade.
  • Place in oven and roast for 15 minutes.
  • Turn heat down to 350° F (175° C).
  • Roast chicken for an additional 50 minutes, basting occasionally, or until 180° F (° C) internally.
  • Prepare jasmine rice according to package instructions during the last 30 minutes of roasting.
  • Remove chicken from oven, cover loosely with foil, and let rest for 10 to 15 minutes.

Final Steps

  • Slice chicken and serve over a bed of jasmine rice.
  • Drizzle cilantro cream sauce over chicken and rice.
  • Serve immediately.
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