Roast Pineapple Chicken with Lemon Israeli Couscous

Name: Roast Pineapple Chicken with Lemon Israeli Couscous
Prep time: 20 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 4 chicken thighs (bone-in, skin-on); 2 tablespoons olive oil; 1 fresh pineapple (peeled, cored, and cut into chunks); 2 tablespoons honey; 1 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 lemon (sliced); 1 cup Israeli couscous; 1 1/2 cups chicken broth; 1 tablespoon olive oil; 1 lemon (zested and juiced); 1/4 cup fresh parsley (chopped); 1/2 teaspoon salt; 1/4 teaspoon black pepper

75 min 4 servings Medium

All Recipes

Experience a tropical twist with this roast pineapple chicken paired with lemony Israeli couscous for a bright, flavourful meal.

Prep

20 min

Cook

45 min

Total

75 min

Servings

Difficulty

Medium

Roasting chicken with pineapple not only infuses the meat with a delightful sweetness but also creates a caramelized exterior that's simply irresistible. Paired with Israeli couscous, this dish offers a unique combination of flavours that will transport your taste buds to a tropical getaway. Israeli couscous, also known as pearl couscous, provides a chewy and satisfying bite that complements the tender chicken and juicy pineapple. The addition of lemon brings a refreshing brightness to the dish, making it perfect for any occasion.

Ingredients

Servings

Roast Pineapple Chicken

Lemon Israeli Couscous

Instructions

Prepare oven and chicken

Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels.

Pro tip: Drying the chicken helps achieve a crispy skin.

Season and arrange chicken

In a baking dish, arrange chicken thighs skin-side up. Drizzle with olive oil and sprinkle with cumin, salt, and pepper. Arrange pineapple chunks and lemon slices around the chicken.

Pro tip: Ensure even distribution of the pineapple for balanced flavour.

Roast chicken

Drizzle honey over the chicken. Roast in the oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when probed in the thickest part.

Pro tip: Baste the chicken with juices halfway through for extra flavour.

Prepare couscous

While the chicken roasts, heat olive oil in a saucepan over medium heat. Add couscous and toast for 3-4 minutes until lightly golden.

Pro tip: Toasting enhances the nutty flavour of the couscous.

Cook couscous

Add chicken broth, lemon zest, and juice to the couscous. Bring to a boil, then reduce heat to low and cover. Cook for 10-12 minutes until the liquid is absorbed and couscous is tender.

Pro tip: Stir occasionally to prevent sticking.

Finish and serve

Remove couscous from heat and fluff with a fork. Stir in parsley, salt, and pepper. Let chicken rest for 10 minutes before serving with couscous.

Pro tip: Allowing the chicken to rest ensures juiciness.

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Tips & Tricks

<ul><li>Use fresh pineapple for the best flavour and texture.</li><li>Ensure chicken reaches a safe internal temperature of 165°F (74°C).</li><li>Cook couscous until al dente for a pleasing texture.</li><li>Rest the chicken before carving to retain juices.</li></ul>

Serving Suggestions

Serve this roast pineapple chicken and lemon Israeli couscous with a side of steamed green beans or a crisp salad to balance the meal's richness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain the chicken's juiciness.