1 cut up broiler-fryer chicken (or 4-6 whole legs or 2 large whole breasts)
2 Tbsp olive oil
salt to taste
2 tsp finely chopped fresh ginger
1 clove garlic, finely chopped
1/4 tsp Sriracha
pinch of ground cinnamon
1/2 cup pineapple juice
Directions
Preheat the oven to 450 degrees. Place the pineapple in a roasting pan. Place the chicken pieces in the pan, partly on top of the fruit.
Mix the olive oil, ginger, garlic, Sriracha and cinnamon in a small bowl and brush the chicken with the mixture. Season to taste with salt. Roast for 10 minutes.
Lower the oven heat to 350 degrees. Pour the pineapple juice over the chicken and fruit. Roast for about 25-30 minutes or until cooked through (a meat thermometer inserted into the thickest part of the meat will register 160 degrees), basting once or twice with the pan juices. Let rest for 15 minutes before carving.
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