Go Back

Lemon and Pineapple Herbed Chicken

This recipe delivers a vibrant Lemon and Pineapple Herbed Chicken, showcasing tender chicken thighs infused with bright lemon juice, sweet crushed pineapple pulp, and aromatic thyme. It's a Mediterranean-inspired dish that promises a juicy, flavorful main course with a perfect balance of sweet, tart, and savory notes, ideal for a wholesome and impressive meal.
Print Recipe Pin Recipe
Servings: 6 people
Course: lunch/dinner
Cuisine: Mediterranean
Calories: 1048.1
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 chicken thighs with skin on.
  • 3 tablespoons lemon juice.
  • 1 tablespoon macadamia or olive oil.
  • ½ cup fresh pineapple chunks crushed into a pulp.
  • 1 lemon sliced 1 bunch of thyme

Equipment

  • 1 Mixing Bowl For preparing the marinade
  • 1 Oven-Safe Skillet or Baking Dish For searing and roasting the chicken
  • 1 Chef's Knife For slicing lemon and preparing thyme
  • 1 Cutting Board For safe ingredient preparation
  • 1 Measuring Spoons/Cups For accurate ingredient portions

Method
 

  1. In a mixing bowl, combine the lemon juice, macadamia or olive oil, and the crushed pineapple pulp to create your marinade.
  2. Pat the chicken thighs thoroughly dry with paper towels to ensure crispy skin, and if desired, lightly score the skin for better flavor penetration.
  3. Add the dried chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
  4. Preheat your oven to 400°F (200°C) and prepare an oven-safe skillet or baking dish.
  5. If using an oven-safe skillet, heat it over medium-high heat with a little extra oil, then sear the chicken thighs skin-side down for 5-7 minutes until deeply golden and crispy.
  6. Flip the chicken, then arrange the lemon slices and thyme sprigs around and on top of the chicken in the skillet or transfer to the prepared baking dish.
  7. Transfer the skillet or baking dish to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
  8. Remove the chicken from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring a more tender and moist result.
  9. Garnish with fresh thyme sprigs and additional lemon slices if desired.
  10. Serve warm, accompanied by the pan juices.

Notes

For optimal flavor penetration, marinate the chicken for at least 2 hours, or preferably overnight. The pineapple pulp not only infuses a sweet-tart note but also tenderizes the chicken due to its enzymes; avoid over-marinating to prevent a mushy texture. For crispy skin, ensure chicken thighs are thoroughly patted dry before cooking. Sear skin-side down in a hot, oven-safe skillet before transferring to the oven to finish cooking, ensuring even browning and a juicy interior. Arrange fresh lemon slices and thyme sprigs aesthetically around the chicken during the final baking stage for enhanced aroma and visual appeal. Serve with a simple couscous or roasted asparagus to complement the bright flavors.