- For the pineapple:
- 1 large pineapple, peeled, cored and cut
- into Â½-inch rings
- 1⁄3 cup brandy
- Â½ vanilla bean, split lengthwise, pulp
- scraped, or Â½ tablespoon vanilla extract
- 1Â½ tablespoons Champagne vinegar
- 2 tablespoons light brown sugar
- For the quail:
- 1Â¼ cups pineapple juice
- 1⁄3 cup chopped fresh ginger
- 4 dried Thai bird chilies (or 1 dried
- árbol chile)
- 2 fresh jalapeno chilies, roughly sliced
- 4 semi-boneless whole quail*
- Salt and freshly ground pepper to taste
- 1⁄3 cup unbleached all-purpose flour
- 2 tablespoons olive oil
- (*Note: A semi-boneless quail is one which has been deboned except for the legs and wings.)
To prepare the pineapple: Preheat the oven to 450°F. Stir together the brandy, vinegar, sugar and vanilla pulp or extract in a large bowl. Toss the pineapple rings in the brandy mixture until well coated. Spread the pineapple in a single layer on a rimmed baking sheet and roast, basting, until golden brown and glazed, about 20 minutes.
To prepare the ginger-pineapple glaze: Combine the pineapple juice, ginger, dried chilies and fresh chilies in a saucepan over medium heat, and bring to a simmer. Simmer until reduced to a thick syrup, about 5 to 7 minutes. Strain the syrup into a large mixing bowl, discarding the ginger and chilies. (The recipe can be made up to this point and refrigerated for up to 3 days in advance.)
To prepare the quail: Rinse the quail, pat dry and season with salt and pepper. Place the flour in a shallow dish and lightly dredge the quail in flour.
Just before serving, preheat the broiler. Place the quail on a broiler pan and drizzle both sides with the oil. Broil until crisp and browned on both sides, about 7 minutes total.
To serve: Transfer the quail to a platter and drizzle with the ginger-pineapple glaze. Serve immediately, with the pineapple rings. Serves 4 as an appetizer.