Our weekly Real Meal offers you a healthy dinner idea, allowing you to make the most of the organic and all-natural products featured in our Weekly Real Deals. This week, try this flavorful Pan-Roasted Chicken with Pineapple Glaze.

1. Preheat oven to 425°F. Mix 1 tsp ground coriander, 1 tsp ground cumin, and ½ tsp cayenne in a small bowl. Halve a whole chicken. Coat chicken with spice mixture. Season with salt and pepper.
2. Heat oil in a large ovenproof skillet over medium-high. Cook chicken, skin side down, until browned and beginning to crisp, about 5 minutes. Transfer chicken to a plate. Slice half a pineapple into ½ inch thick slices, and arrange slices in the same pan. Place chicken, skin side up, on top. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 40–45 minutes.
3. Meanwhile, combine 1 sliced hot pepper, 2 cloves garlic (crushed), ¾ cup pineapple juice, ¼ cup apple cider vinegar, 2 tbsp brown sugar, and 1 tbsp paprika in a small saucepan. Boil until thickened and syrupy, 12–15 minutes; season glaze with salt.
4. When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes; repeat with any remaining glaze. Transfer chicken and pineapple to a cutting board; let rest 10 minutes. Serve chicken and pineapple with any juices from skillet alongside, over rice.