1Preheat oven 425 degrees
Cut chicken in half starting at the breast.
Dry chicken well.
2Mix coriander, cumin, and red pepper flakes together
Season chicken with spice mixture pressing to adhere to skin.
Season liberally with salt and pepper.
3Use a oven proof Pan. I used cast iron skillet.
Get pan hot and add the oil. Turn down to medium high heat.
Place chicken skin side down and cook until crisp about 5 minutes. Remove chicken from pan and set aside.
4Arrange the pineapple slices in bottom of pan. Place chicken on top of pineapple skin side up. Place in oven. Roast until internal temp reaches 165 degrees about 40 to 45 minutes.
5Meanwhile bring serrano chiles, garlic, pineapple juice, vinegar, brown sugar and paprika to a boil reduce heat and cook until thickened and syrupy about 15 minutes. Taste and season with salt.
6When chicken is done brush with glaze and place back in oven for 2 minutes. Transfer chicken to cutting board and let rest 10 minutes. You can puree the pineapple or serve it as is with the chicken. Garnish with the red chile pepper rings.