Sweet and Savory Baked Chicken With Pineapple and Tarragon

I remember the first time I made this dish. It was a dreary, late-winter evening, and the house felt stale and lifeless. As soon as the aroma of pineapple, shallots, and tarragon began to fill the kitchen, the whole atmosphere shifted. The sweet, tangy scent, laced with the subtle anise notes of the tarragon, promised something bright and vibrant, a little burst of sunshine on a cloudy day. From that moment on, this baked chicken has become my go-to for chasing away the blues and bringing a touch of the tropics to my table, no matter the season.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4-6
• Dietary Type: Gluten-Free

Ingredients

• 3/4 ounce fresh tarragon (about 2 sprigs), divided
• 1 1/2 teaspoons coarse salt, divided
• 1/4 teaspoon ground pepper
• 1 (4 1/2 lb) roasting chicken, cut into pieces (about 4 1/2 lbs.)
• 2 1/2 cups chopped fresh pineapple
• 8 shallots (2 coarsely chopped, 6 halved lengthwise)
• 2 tablespoons rice wine vinegar
• 1/2 teaspoon sugar

Equipment Needed

• Large bowl
• Food processor
• Large roasting pan

Instructions

1. Preheat your oven to 425°F (220°C). Make sure your oven rack is positioned in the center of the oven.

2. Chop about 2 sprigs (or 3/4 ounce) of fresh tarragon. Place the chopped tarragon in a large bowl. Add 1 teaspoon of coarse salt and 1/4 teaspoon of ground pepper.

3. Thoroughly rub the tarragon-salt-pepper mixture all over the chicken pieces. Ensure every piece is coated evenly.

4. Transfer the rubbed chicken to a large roasting pan. At this stage, you can cover the roasting pan and refrigerate the chicken for up to 24 hours before baking to allow the flavors to meld.

5. In a food processor, combine the chopped fresh pineapple, coarsely chopped shallots, rice wine vinegar, sugar, and the remaining 1/2 teaspoon of coarse salt.

6. Process the pineapple mixture until it is slightly chunky. You don’t want a completely smooth puree; a bit of texture is desirable.

7. Spread the pineapple mixture evenly over the chicken pieces in the roasting pan.

8. Add the remaining tarragon sprigs and the halved shallots to the roasting pan, distributing them around the chicken.

9. Bake the chicken in the preheated oven for approximately 50 minutes, or until the skin is golden brown and the chicken is cooked through. During baking, occasionally baste the chicken with the pan juices to keep it moist and flavorful.

10. To check for doneness, insert a meat thermometer into the thickest part of a thigh. The internal temperature should reach 165°F (74°C). If the skin starts to brown too quickly, you can loosely tent the roasting pan with foil for the last 15-20 minutes of cooking.

Expert Tips & Tricks

• Brining for Extra Moisture: Consider brining the chicken for a few hours before cooking. This will result in even juicier meat. A simple brine consists of salt, sugar, and water.
• Skin Crisping: For extra crispy skin, pat the chicken dry with paper towels before rubbing it with the tarragon mixture. The drier the skin, the better it will crisp up in the oven.
• Make-Ahead Prep: The pineapple mixture can be made a day ahead and stored in the refrigerator. This saves time on the day you plan to bake the chicken.
• Herb Infusion: Try infusing the rice wine vinegar with tarragon a few days in advance. Simply place a few sprigs of tarragon in the vinegar and let it steep in the refrigerator for a few days. This will intensify the tarragon flavor in the final dish.
• Don’t overcrowd the pan: Ensure the chicken pieces are in a single layer in the roasting pan. Overcrowding will steam the chicken instead of roasting it, preventing the skin from getting crispy. Use two pans if necessary.

Serving & Storage Suggestions

Serve the Sweet and Savory Baked Chicken with Pineapple and Tarragon immediately after baking. The pan juices make a delicious sauce to spoon over the chicken and a side of rice or quinoa. Roasted vegetables, such as asparagus or broccoli, also make excellent accompaniments.

Leftovers should be stored in an airtight container in the refrigerator. They will keep for up to 3 days. Reheat the chicken in the oven at 350°F (175°C) until warmed through, or in the microwave. You can also shred the leftover chicken and use it in salads, sandwiches, or tacos.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	810.5 kcal	N/A
Calories from Fat	475 g	59%
Total Fat	52.8 g	81%
Saturated Fat	15.1 g	75%
Cholesterol	240.6 mg	80%
Sodium	1105.4 mg	46%
Total Carbohydrate	23.6 g	7%
Dietary Fiber	1.9 g	7%
Sugars	10.7 g	42%
Protein	59.3 g	118%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Chicken Cut: Use bone-in, skin-on chicken thighs or drumsticks instead of a whole chicken cut into pieces. Adjust cooking time accordingly.
• Fruit Swap: If you’re not a fan of pineapple, try using mango, peaches, or nectarines. The sweetness of these fruits pairs well with the savory elements of the dish.
• Herb Alternatives: If you can’t find fresh tarragon, try using fresh rosemary or thyme. They will impart a different flavor profile, but still complement the chicken and fruit.
• Vinegar Variation: Apple cider vinegar can be substituted for rice wine vinegar for a slightly different tang.
• Spice it Up: Add a pinch of red pepper flakes to the pineapple mixture for a touch of heat.
• Vegetarian Option: Try this recipe with firm tofu or tempeh, adjusting the baking time as needed.

FAQs (Frequently Asked Questions)

Q: Can I use canned pineapple instead of fresh?
A: While fresh pineapple is preferred for its flavor and texture, you can use canned pineapple in a pinch. Be sure to drain it well before using.

Q: How do I prevent the skin from burning before the chicken is cooked through?
A: If the skin starts to brown too quickly, loosely tent the roasting pan with aluminum foil for the last 15-20 minutes of baking.

Q: Can I prepare this dish in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Place the chicken in the slow cooker, pour the pineapple mixture over it, and cook on low for 6-8 hours or on high for 3-4 hours.

Q: What kind of rice wine vinegar should I use?
A: Use unseasoned rice wine vinegar for this recipe. Seasoned rice wine vinegar contains added sugar and salt, which will affect the flavor balance of the dish.

Q: Can I add other vegetables to the roasting pan?
A: Absolutely! Add root vegetables like carrots, potatoes, or sweet potatoes to the roasting pan for a complete one-pan meal. Be sure to cut the vegetables into evenly sized pieces so they cook at the same rate as the chicken.

Final Thoughts

I truly hope you give this Sweet and Savory Baked Chicken with Pineapple and Tarragon a try. It’s a delightful balance of flavors that is sure to impress. Don’t be afraid to experiment with different variations and make it your own. If you do try it, please share your feedback – I’d love to hear how it turned out! Consider pairing this dish with a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio to complement the flavors beautifully. Happy cooking!