DIRECTIONS:
Preheat oven to 425°F. Prepare the pineapple, mango, and limes.
Mix together the spice blend ingredients in a small bowl.
Rub the chicken with the spice mixture all over, ensuring it adheres well.
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.
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.
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.
Let the chicken rest for 10 minutes before serving. Serve with roasted pineapple and mango (discard limes) and any skillet juices.
