Pan-Roasted Chicken with Pineapple-Chile Glaze
['1 teaspoon ground coriander', '1 teaspoon ground cumin', '1/2 teaspoon cayenne pepper', '1 (3 1/2–4 pound) chicken, halved', 'Kosher salt, freshly ground pepper', '1 tablespoon vegetable oil', '1/2 fresh pineapple, sliced 1/2" thick', '1 serrano chile, sliced', '2 garlic cloves, crushed', '3/4 cup pineapple juice', '1/4 cup apple cider vinegar', '2 tablespoons light brown sugar', '1 tablespoon paprika']
Place a rack in upper third of oven; preheat to 425°F. Mix coriander, cumin, and cayenne in a small bowl. Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper.
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 and arrange pineapple slices in 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.
Meanwhile, bring chile, garlic, pineapple juice, vinegar, brown sugar, and paprika to a boil in a small saucepan and cook until thickened and syrupy, 12–15 minutes; season glaze with salt.
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.
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