| Prep: 20 mins | Cook: 90 mins – 120 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 22g | 5g | 35g |
| sugars | fibre | protein | salt |
| 25g | 4g | 40g | 1.1g |
If you’re seeking a cosmic collision of flavor and culture, then you’re looking right at it: my Ugli Fruit and Pineapple Roasted Chicken dish. Combining the sweet and sour tropical tang of ugli fruit and pineapple with the heartiness of juicy roasted chicken, this is a recipe that truly represents my Pacific Northwest background fused with my Japanese heritage.
A Tropical Fusion
This recipe takes me right back to the days spent venturing the open markets of Seattle where the freshest produce thrived in abundance, but also reminds me of the hearty Yakitori cooked on the land of the rising sun. The exquisite harmony between the savory roasted chicken and the punchy tropical fruit brings forth a palate-pleasing symphony which my heritage sings proudly.
Beyond the sheer pleasure your taste buds will experience, this Ugli Fruit and Pineapple Roasted Chicken also packs a healthful punch. The dish is jam-packed with the antioxidant benefits of ugli fruit and pineapple, both of which assist in improving digestion. Not to mention, the lean protein from the chicken ensures a nutrient-rich meal without the weight of heavy fats.
Perfect Pairings
This dish harmonizes beautifully with a side of oven-roasted vegetables or fluffy white rice. If you’re a fan of Polynesian cuisine, this recipe bears resemblance to Polynesian pineapple chicken, just with an added twist of the ugli fruit. It also does not stray too far from the Japanese flavor palate, especially if you’re familiar with the sweet-savory balance in dishes like Teriyaki chicken.
Whether you’re reminiscing about your last beach vacation, or looking to transport your senses to a tropical paradise amid a frigid winter, this recipe offers the charm of the tropics right in your kitchen. Pineapple is an excellent source of Vitamin C, which can bolster your immune system, and the nutritional value offered by the ugli fruit, like aiding in weight loss and having anti-inflammatory properties, is simply the cherry on top in this delightful dish.
So the next time you’re looking for something exciting and full of flavor to uplift the family dinner, remember my Ugli Fruit and Pineapple Roasted Chicken. I guarantee a symphony of sweet, sour, and savory that will have everyone asking for seconds.
What You’ll Need
- 1 large Ugli fruit
- 1 fresh pineapple
- 2 teaspoons of kosher salt
- 1 teaspoon of black pepper
- 1.5 tablespoons of olive oil
- 1 roasting chicken (about 4 pounds)
- 1 cup of chicken stock
- 2 tablespoons of honey
- 1 tablespoon of minced garlic
- 1 medium onion, finely chopped
- 2 sprigs of fresh rosemary
- 1 teaspoon of grated ginger
Method
Step One
Preheat your oven to 375°F (190°C). While the oven is warming up, season your chicken with the kosher salt and black pepper.
Step Two
Heat the olive oil in a skillet over medium-high heat. Once it is hot, brown your seasoned chicken on all sides. Take your time with this step – good browning contributes to a flavorful roast.
Step Three
While the chicken is browning, cut your Ugli fruit and fresh pineapple into chunks. If you’ve never cut an Ugli fruit before, treat it like you would a grapefruit or large orange. Set the fruit aside for now.
Step Four
Once the chicken is nicely browned, transfer it to a roasting pan. Surround it with the chunks of Ugli fruit and pineapple. Also add the finely chopped onion into the pan.
Step Five
In a small bowl, combine the chicken stock, honey, minced garlic and grated ginger. Stir well to combine, then pour this mixture over the chicken and fruit.
Step Six
Place the sprigs of fresh rosemary on top of the chicken. Then, put your pan into the preheated oven.
Step Seven
Roast the chicken for about 2 hours, or until its internal temperature reaches 165°F (74°C). Baste the chicken every 30 minutes, and cover it with aluminum foil if it starts to get too brown.
Step Eight
When the chicken is done, let it rest for a few minutes before carving. This helps to ensure that it stays juicy. Serve your roasted chicken with a side of the caramelized Ugli fruit and pineapple. Enjoy this sweet and savory dish!
