Ingredients:

• 4 lb chicken
• 1 tablespoon vegetable oil
• 1 fresh pineapple, halved, sliced into 1-inch pieces
• 2 mangos, sliced
• 2 limes, quartered

Spice Blend:

• 1 tsp salt
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1/2 tsp white pepper
• 1/2 tsp cayenne pepper

Glaze:

• 6 oz pineapple juice
• 1/4 cup apple cider vinegar
• 2 tbsp light brown sugar
• 1 tbsp paprika
• 4 garlic cloves, crushed
• 2 serrano chile, sliced

Directions:

1. Preheat oven to 425°F. Prepare the pineapple, mango, and limes.
2. Mix together the spice blend ingredients in a small bowl.
3. Rub the chicken with the spice mixture all over, ensuring it adheres well.
4. Heat oil in a large ovenproof skillet over medium-high. Cook the chicken, breast side down, until browned and beginning to crisp, about 5 minutes.
5. Arrange pineapple slices at the bottom of a roasting pan. Place the chicken on top, skin side up, and add mango and lime pieces around it. Roast in the oven until an internal temperature of 165°F is reached, about 40–45 minutes.
6. For the glaze, combine all ingredients in a saucepan over medium heat and boil until thickened, about 12 minutes. Brush the chicken with the glaze during the last 5 minutes of roasting.
7. Let the chicken rest for 10 minutes before serving. Serve with roasted pineapple and mango (discard limes) and any skillet juices.