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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.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine French
Servings 4 servings
Calories 375 kcal

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.
Keyword Easy Dinner, Guinea Fowl Recipe, Honey Glazed Poultry, Pineapple Chicken