• 1 cup DOLE® Canned 100% Pineapple Juice
  • 2 tbsp olive oil, divided
  • 1/3 cup pure maple syrup
  • 3 tbsp Dijon mustard
  • 1 tbsp low sodium soy sauce
  • 1 (4 lb) whole broiler-fryer chicken
  • salt and pepper


Step 1
Preheat oven to 350°F.
Step 2
Combine pineapple juice, 1 tablespoon olive oil, maple syrup, mustard, and soy sauce in a small saucepan. Whisk until smooth. Bring to a boil over medium heat. Reduce heat and simmer until mixture is thicken. Reserve 1/2 cup sauce to serve with chicken.
Step 3
Meanwhile, remove giblets and pat chicken dry with a paper towel. Brush chicken with remaining 1 tablespoon of olive oil and season with salt and pepper. Place chicken, breast side up, in a foil-lined roasting pan. Tuck wingtips under back of chicken and tie legs together with kitchen twine. Roast 25 minutes.
Step 4
Brush chicken with remaining glaze. Roast 35 to 45 minutes more brushing with glaze every 20 minutes or until internal temperature reaches 180°F.
Step 5
Serve reserve sauce with roast chicken. Use leftover chicken to make sandwiches.