Description
A tropical and savory dish featuring juicy baked chicken thighs cooked in a sweet pineapple-soy sauce. Perfect for weeknight dinners or entertaining guests.
Ingredients
8 chicken thighs, bone-in/skin-on
1 tsp salt
1 tsp black pepper
1 tsp sweet paprika
1 tsp garlic powder
1 tbsp olive oil
1 tbsp unsalted butter
½ fresh pineapple, sliced into rings
8 garlic cloves, minced
1 tbsp grated ginger
¾ cup pineapple juice
3 tbsp brown sugar
1 tbsp toasted sesame oil
½ cup low sodium soy sauce
3 tbsp tomato ketchup
1 tsp chili flakes (adjust to taste)
1 tbsp chopped chives
Instructions
- Preheat the oven to 400℉ (200℃).
- Season the chicken thighs with salt, pepper, paprika, and garlic powder. Rub well and set aside.
- Prepare the pineapple by removing the top, bottom, and skin. Slice into thin rings and remove the core.
- Mince garlic, grate ginger, and chop the chives.
- Heat olive oil and butter in a large ovenproof skillet over medium-high heat. Place chicken skin-side down and sear for 2 minutes.
- Lower heat to medium and cook chicken for 10 minutes, moving occasionally to prevent sticking. Flip and cook for 5 more minutes. Remove from skillet.
- In the same skillet, sear pineapple slices for 1 minute per side. Remove from skillet.
- Add garlic and ginger to the skillet and sauté for 1 minute until fragrant.
- Deglaze with pineapple juice and simmer for 2 minutes while scraping the pan.
- Stir in brown sugar, sesame oil, soy sauce, and ketchup. Simmer for 3 minutes until slightly thickened.
- Return chicken to skillet, skin-side up, and spoon some sauce over the chicken.
- Transfer skillet to oven and bake uncovered for 25 minutes.
- Garnish with chili flakes and pineapple slices. Reduce oven temperature to 320℉ (160℃) and bake for an additional 15 minutes.
- Finish with chopped chives and serve hot with rice or steamed vegetables.
Notes
Swap chicken thighs with drumsticks or breasts, adjusting cook time accordingly.
Add bell peppers or snow peas for extra color and texture.
Use canned pineapple if fresh is unavailable.
Replace soy sauce with tamari for a gluten-free option.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 654
- Sugar: 19g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 210mg
