Pineapple and Chili Halved Roasted Chicken


  • 3 lb chicken
  • 2 garlic cloves
  • 1 pineapple ripe, peeled, cored, sliced
  • 1 jalapeno pepper, seeded, thinly chopped
  • 2 tbsp olive oil
  • 1 cup pineapple juice
  • ¼ cup fresh lemon juice
  • ¼ cup fresh lime juice
  • 1 tsp smoked paprika
  • 1 tsp soy sauce
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika
  • 1 tbsp honey
  • Using a blender or hand mixer puree half of the sliced pineapples, jalapeno peppers and garlic.
  • Add in the olive oil, lemon, lime, pineapple juice, smoked paprika and soy sauce. Whisk until well combined.
  • Pour the mixture into a large bowl. Cut the chicken in half and add it to the bowl, make sure it is fully submerged. Cover and refrigerate for at least 4 Hours.
  • When the chicken is ready, open the lid of the Air Grill. Place in the Air Fry tray into the basket.
  • Select the Roast function, press Temp set to 380°F/193.33°C. Press Time and again set to 30 Minutes. Press Start.
  • In the meantime, in a small bowl combine the olive oil, salt, black pepper, honey and smoked paprika. Remove the chicken from the container and place it on top of a clean cutting board. Discard the juices. Slightly brush all sides of the chicken with the oil mixture.
  • Once the grill has finished preheating and displays Add Food, place each chicken halve on each side of the basket. Close the lid.
  • When the unit displays Turn Food flip the chicken. Brush again with the oil mixture. Place the rest of the pineapples slides inside of the basket in the empty spaces around the chicken halves. Close the lid.
  • Once the cooking time has finished, transfer the chicken to a clean cutting board. Let rest for 10 Minutes.
  • Serve chicken with the roasted pineapple slices.
  • Enjoy!
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