Roasted Pineapple Ginger Chicken with Cilantro Cream Sauce (Marine Corp Style)

Recipe courtesy Catherine Wilkinson, Dewey, AZ

Show: Ultimate Recipe ShowdownEpisode: Ultimate Recipe Showdown: Chicken

Rated: 5 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
1 hr 30 min
Level:
Intermediate
Yield:
8 servings

Times:

Prep: 30 min
Inactive Prep: 15 min
Cook: 1 hr 30 min
Total:: 2 hr 15 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

Marinade:

4 cups pineapple juice
6 cloves garlic, chopped
2 small red chile peppers with seeds, chopped fine
2 cups chopped cilantro leaves
1 cup brown sugar
1 cup soy sauce
4 tablespoons peeled and chopped ginger root
2 teaspoons ground cumin
2 tablespoons olive oil
1 (3 1/2 to 4 pound) roasting chicken, giblets and neck removed for another use

Sauce:

2 tablespoons butter
4 cloves garlic, finely chopped
2 tablespoons ginger root, peeled and finely chopped
1/2 cup packed chopped 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, prepared according to package instructions

Directions

Mix pineapple juice, garlic, peppers, cilantro, brown sugar, soy sauce, ginger root, cumin, and olive oil well in large bowl. Reserve some of marinade for basting. Rinse and pat dry chicken. Add chicken to bowl, turn and baste several times, cover and refrigerate at least 12 hours or up to 24 hours, turning chicken and basting occasionally.

To prepare sauce, melt butter in 10 to 12-inch saute pan until sizzling. Add garlic, ginger root, cilantro, and cumin and saute for about 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 spoon, about 5 minutes. Remove from heat and stir in lime and pineapple juices. Can be made 2 days ahead - cover and refrigerate. Warm the sauce before serving.

Preheat oven to 450 degrees F. Remove chicken from marinade and place in roasting pan, just large enough to accommodate chicken.Tuck wings under chicken and baste with marinade. Place in preheated oven and roast for 15 minutes. Turn heat down to 350 degrees F and continue to roast for an additional 50 minutes, basting occasionally, or until an instant-read meat thermometer registers 180 degrees inserted into thickest part of thigh. Prepare the 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 before slicing.

Serve slices of chicken over a bed of cooked jasmine rice with cilantro cream sauce drizzled over the breasts.

Next Recipe

More recipes? Try these recommendations:

Similar Recipes

All About…

Recipe Collections

Showing 1-10 of 26

View all 26 Fruit Collections

Comments & Reviews

recipe Roasted Pineapple Ginger Chicken with Cilantro Cream Sauce (Marine Corp Style)
Carla Savannah, GA 11-07-2009
Flag

Keep the marinade; skip the sauce.
Rated: 4 stars out of 5

The pineapple juice marinade imparted a subtle tropical flavor, and made the chicken succulent. The measurements given are... enough for two to three birds, so I cut them in half for a 4-pound fryer. I was not impressed with the sauce. Soy sauce, citrus and cream are competing flavors, and it was also too salty for my taste. Next time I will omit the sauce.Read more
recipe Roasted Pineapple Ginger Chicken with Cilantro Cream Sauce (Marine Corp Style)
melissa dover, FL 06-27-2009
Flag

just started cooking
Rated: 5 stars out of 5

i recently got maried and got alot of wonderful racheal ray pans and pots, i wanted to try this but was a little nervous. it... turned out great. the only thing i would do different would be to chop the garlic and cliantro at the same time as the marinade and also use low sodium soy sauce as my sauce was a little salty. i added butter to the jasime rice and poured some of the chicken juice on the rice, cut the chicken up on top of the bed of rice and drizzled with the clianto sauce, my husband loved it. oh i also have a meat injector that i used every couple of hours this was marinating. i used the marinade to inject, the chicken was most and flavorful!Read more
recipe Roasted Pineapple Ginger Chicken with Cilantro Cream Sauce (Marine Corp Style)
sarah Carlsbad, CA 06-02-2009
Flag

my husband loved this recipe!
Rated: 5 stars out of 5

he couldnt stop raving about it. its just 2 of us so i used chicken breasts and it turned out great.
recipe Roasted Pineapple Ginger Chicken with Cilantro Cream Sauce (Marine Corp Style)
Jenny Granville, OH 04-27-2009
Flag

Tasted like a Thai dish
Rated: 5 stars out of 5

It was so yummy, marinated it overnight and then cooked it in the oven in a turkey bag the next evening. The sauce was... delicious. Can't wait to make it again! Read more
recipe Roasted Pineapple Ginger Chicken with Cilantro Cream Sauce (Marine Corp Style)
Angella Surprise, AZ 04-10-2008
Flag

moist and flavorful
Rated: 5 stars out of 5

This was so delicious! The marinade soaked all the way through the chicken. I cooked it on the grill in an aluminum roating... pan. I highly recommend.Read more
recipe Roasted Pineapple Ginger Chicken with Cilantro Cream Sauce (Marine Corp Style)
EVELYN Aurora, CO 03-05-2008
Flag

flavorful
Rated: 5 stars out of 5

great combination of flavors, I used skinless, boneless chickentights and it was great. When I warmed up the leftover sauce... the next day, it just melted, will make again.Read more