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Hawaiian Roast Chicken
This flavorful pineapple glaze accompanies simple roast chicken. Leftover chicken can be used to make sandwiches.
Prep Time
30 min
Total Time
90 min
Calories per serving
1180
Servings
4
- 1 (4 pound) whole broiler-fryer chicken
- 2 tablespoons olive oil, divided
- 1 cup DOLE Pineapple Juice
- 1/3 cup pure maple syrup
- 3 tablespoons Dijon mustard
- 1 tablespoon less sodium soy sauce
- Preheat oven to 350°F.
- Remove giblets and pat chicken dry with a paper towel. Brush chicken with 1 tablespoon of olive oil and season with salt and pepper. Place chicken, breast side up, in a foil-lined roasting pan. Tuck wingtips under back of chicken and tie legs together with kitchen twine. Roast 25 minutes.
- Meanwhile, combine pineapple juice, remaining tablespoon olive oil, maple syrup, mustard, and soy sauce in a small saucepan. Whisk until smooth. Bring to a boil over medium heat. Reduce heat and simmer until mixture is thicken. Reserve 1/2 cup sauce to serve with chicken.
- Brush chicken with remaining glaze. Roast 35 to 45 minutes more brushing with glaze every 20 minutes or until internal temperature reaches 180°F,
- Serve reserve sauce with roast chicken. Use leftover chicken to make sandwiches.