Pineapple Ginger Quail

Pineapple Ginger Quail

Pineapple Ginger Quail

Pineapple Ginger Quail

 I have forgotten just how delicious these little guys are!!!  We haven’t had them in so long.  I also forgot how small they are.  I cook chickens and cornish hens on a regular basis but don’t alway have access to the un-seasoned quail.  My local grocery has the pre-seasoned quail but I am not a huge fan of pre-seasoned anything.  This recipe was the result of a situation that, in my mind….that’s scary… I had pre-determined how I was going to cook the quail.  When I got ready to cook them… I was at home with no vehicle to make a dash for the grocery and only had about half of the ingredients I thought I had for how I was going to prepare them.  So, I just started looking at what I had in the fridge and the pantry.  This is what I came up with and I have to say what it was delicious!  So delicious that my 11 year old asked for it to be packed in his lunch for the next day.  Hope you enjoy it as much as we did!!!

 Ingredients list:

12 unseasoned jumbo quail (sounds like a lot , but 2 easily makes a serving)

Olive oil

Kosher salt

Coarse ground black pepper

Olive oil spray

1/4 cup white wine

1 cup chicken stock



1 – 6 ounce can of 100% pure pineapple juice

1 – 1″ x 2″ node of fresh ginger, peeled and grated

2 – TBS lite soy

1- TBS minced garlic

1 tsp cumin

1 tsp chili powder

Mix all of the above ingredients in a mixing bowl and set a aside until ready to use.

Place the quail on a baking sheet to season them.  Drizzle all sides and the cavity of the birds with olive oil.  Season all sides and the cavity with the salt and pepper.  Put the quail in a 2 gallon zip lock bag.  Pour in the marinade.  Refrigerate for at least 2 hours.  Take out of the refrigerator 30 minutes before cooking.

Spray a 13″ cast iron skillet with olive oil no stick.  Place in a cold oven and preheat to 425 degrees.  When the oven reaches the desired temperature, remove the skillet to the stove top and turn the burner to high.  Add the marinated quail to the skillet and reserve the liquid in the bag.  Let the quail sear for 3 minutes.  Flip to the other side and sear for another 3 minutes.  With 1 minute remaining, add the reserved liquid and the wine.  Before returning to the oven, pour in 1 cup of chicken stock.  Return the skillet to the oven and cook uncovered for 15 – 20minutes.  Remove the skillet to the stove top and let rest for 5 minutes before serving.  To serve, drizzle some of the liquid from the pan over the quail.  Delicious with a side of my southwest quinoa!


Speak Your Mind