Savory Pineapple Baked Quail
Indulge in the tropical allure of Savory Pineapple Baked Quail, a stunning dish that perfectly balances sweet and savory flavors. Tender, marinated quails are seared to golden perfection and baked in a luscious sauce featuring fresh, juicy pineapple, soy sauce, honey, garlic, and ginger. Basted in aromatic pineapple juices and finished with a velvety thickened glaze, this elegant recipe offers a sophisticated twist on roasted poultry. Ideal for dinner parties or refined weeknight meals, this dish is sure to impress with its vibrant flavor profile and stunning presentation. Garnished with fresh parsley, it’s a feast for both the eyes and the palate. Perfect as a main course, it pairs beautifully with steamed rice or roasted vegetables for a complete, unforgettable meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 whole Quail
- 1 medium-sized (peeled, cored, and diced) Fresh pineapple
- 3 tablespoons Soy sauce
- 2 tablespoons Honey
- 3 cloves (minced) Garlic
- 1 tablespoon (grated) Fresh ginger
- 2 tablespoons Olive oil
- 1 teaspoon Crushed red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Chicken stock
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Rinse the quails under cold water and pat them dry with paper towels. Set aside.
In a small bowl, whisk together soy sauce, honey, minced garlic, grated ginger, olive oil, crushed red pepper flakes, salt, and black pepper to create the marinade.
Rub the marinade all over the quails, ensuring the cavities are coated. Allow them to marinate for 15 minutes while you prepare the pineapple mixture.
In a separate bowl, combine the diced pineapple and chicken stock.
Heat a large oven-safe skillet over medium heat. Once hot, sear the marinated quails in the skillet for 1-2 minutes on each side, until they are golden brown.
Pour the pineapple and chicken stock mixture around the quails in the skillet. Move the skillet to the preheated oven and bake for 30 minutes, basting the quails with the pineapple juices every 10 minutes.
In a small bowl, mix the cornstarch and water to form a slurry.
After 30 minutes, transfer the skillet back to the stovetop over medium heat. Remove the quails and cover them with foil to keep warm.
Stir the cornstarch slurry into the pineapple sauce in the skillet and cook for 2-3 minutes, until the sauce thickens.
Serve the quails hot, spooning the pineapple sauce over them. Garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 21.5 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 5383 mg | 234% | |
| Total Carbohydrate | 95.0 g | 35% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 69.1 g | ||
| Protein | 155.5 g | 311% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 198 mg | 15% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 1868 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
