Honey-Glazed Guinea Fowl Supreme with Caramelized Pineapple
This elegant dish combines succulent guinea fowl breasts with a sweet and spicy honey glaze, complemented by caramelized pineapple slices. The aromatic spices add a subtle kick, while the honey creates a glossy, golden exterior. The result is a perfect balance of flavors – savory poultry, sweet fruit, and warm spices – making it an impressive yet easy-to-prepare meal.
Equipment
- Large skillet or cocotte
- Mixing bowl
- Sharp knife
- Cutting board
- Measuring spoons
- Meat thermometer
Ingredients
Protein
- 4 Guinea fowl supremes skin-on (about 6-8 oz / 170-225g each) [680-900 g total]
Produce
- 1 Ripe pineapple
- 2 tablespoons Fresh cilantro or parsley chopped (for garnish) [8 g]
Sweeteners and Spices
- 3 tablespoons Liquid honey [45 ml]
- 1 tablespoon Homemade Mexican spice blend see recipe notes for blend [15 ml]
- 1 tablespoon Freshly ground black pepper [15 ml]
- Salt to taste
- Red chili flakes optional, for garnish
Oils & Vinegars
- 1 tablespoon Neutral oil such as vegetable or canola [15 ml]
Dairy
- 1 tablespoon Butter [15 g]
Optional
- 1/4 cup Chicken stock or dry white wine [60 ml]
Instructions
Prepare the Glaze and Pineapple
- In a small bowl, mix together the honey, homemade Mexican spice blend, and freshly ground black pepper.
- Peel the pineapple and cut it into 1/4-inch thick slices, removing the core.
Cook the Guinea Fowl
- Pat the guinea fowl supremes dry with paper towels and season with salt.
- Heat the oil in a large skillet or cocotte over medium-high heat.
- Place the guinea fowl supremes skin-side down in the pan. Sear for 4-5 minutes until the skin is golden brown and crispy.
- Remove excess fat from the pan, then flip the supremes.
- Pour the honey-spice mixture over the meat. Reduce heat to low and cook gently for 10-15 minutes, basting every 2-3 minutes. If the pan becomes too dry, add a splash of chicken stock or white wine to create more sauce.
- Cook until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer at the thickest part.
- Remove from heat and let rest for 5 minutes. The temperature will continue to rise to the safe 165°F (74°C).
Caramelize the Pineapple
- While the guinea fowl cooks, melt the butter in a separate pan over medium heat.
- Add the pineapple slices and cook for 2-3 minutes per side until golden and caramelized.
Finish the Sauce
- If the sauce is too thin, increase the heat and let it reduce for 1-2 minutes until it reaches a syrupy consistency.
Serve
- Slice the rested guinea fowl supremes diagonally.
- Arrange the caramelized pineapple slices on plates, top with the sliced guinea fowl, and spoon the honey glaze sauce around the dish.
- Garnish with chopped cilantro or parsley and a sprinkle of chili flakes if desired.
Notes
Homemade Mexican spice blend: 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/4 tsp ground coriander, 1/4 tsp garlic powder, 1/8 tsp cayenne pepper (adjust to taste).
If guinea fowl is unavailable, chicken breasts or Cornish hen supremes make excellent substitutes. Adjust cooking time accordingly, ensuring the internal temperature reaches 165°F (74°C).
The spice level can be adjusted by increasing or decreasing the amount of cayenne pepper in the spice blend.
For a dairy-free version, replace butter with ghee or a plant-based alternative.
Leftover Mexican spice blend can be stored in an airtight container for future use in other recipes.
Serve with a light mixed green salad dressed with a citrus vinaigrette or some roasted vegetables like bell peppers and zucchini to complete the meal.
Notes:
- For a lighter version, use skinless guinea fowl breast and brush with honey instead of glazing.
- Substitute white wine for honey in the glaze for a more savory flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, slice the meat thinly and warm gently in a skillet with a splash of chicken broth to maintain moisture.
- Use fresh pineapple for best flavor and texture; canned pineapple can be used in a pinch but may lack the caramelization.
Quick Tips:
- Pat the guinea fowl dry before cooking for crispier skin.
- Let the meat rest for 5 minutes before slicing to retain juices.
- For perfectly caramelized pineapple, pat slices dry and don’t move them too much while grilling.
- If the glaze is too thin, simmer it separately until it reaches desired consistency.
Side Dish Suggestions:
- Steamed green beans with almond slivers
- Wild rice pilaf
- Roasted sweet potato wedges
- Light mixed green salad with citrus vinaigrette
Nutritional Benefits:
- Guinea fowl is a lean protein source, lower in fat than chicken.
- Pineapple provides vitamin C and manganese, supporting immune function and bone health.
- Honey offers antioxidants and has antibacterial properties.
Serving Suggestions:
- Serve 4-5 slices of guinea fowl with 1-2 pineapple rings per person.
- Drizzle extra honey glaze over the meat just before serving.
- Garnish with fresh herbs like thyme or rosemary for added aroma.
- Pair with a crisp white wine like Sauvignon Blanc or a light Chardonnay.
Meal Prep Tips:
- Slice pineapple and store in an airtight container up to 2 days in advance.
- Prepare the honey glaze a day ahead and refrigerate.
- Marinate the guinea fowl in some of the glaze for up to 8 hours before cooking for enhanced flavor.
Customization Ideas:
- For a dairy-free version, use olive oil instead of butter for cooking.
- Make it gluten-free by ensuring all ingredients, including any store-bought glazes, are certified gluten-free.
- Vegetarian option: Use thick slices of grilled portobello mushrooms instead of guinea fowl.
- Spice it up by adding a pinch of chili flakes to the honey glaze.
- For a tropical twist, add a tablespoon of rum to the glaze and serve with toasted coconut flakes.
