Best Pineapple Chicken Thighs Recipes

PINEAPPLE CHICKEN THIGHS

Steps:

• Place the chicken in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes., In a bowl, combine the sugar, cornstarch and seasonings. Stir in the pineapple, soy sauce and vinegar until blended. Pour over chicken. Bake, uncovered, 20-30 minutes longer or until a thermometer reads 185°, basting occasionally.

PINEAPPLE-GLAZED CHICKEN THIGHS

Steps:

• Drain pineapple well, reserving 1/4 cup juice. Sprinkle chicken with seasonings. In a large skillet, heat oil over medium-high heat; brown thighs on both sides. Remove from pan., In same skillet, melt butter over medium heat. Add drained pineapple; cook and stir 5 minutes. Stir in maple syrup and reserved juice. Add chicken; cook, covered, until a thermometer inserted in chicken reads 170°, 5-7 minutes. Remove chicken to a serving plate; keep warm., Increase heat to medium-high; cook and stir pineapple mixture until slightly thickened. Spoon over chicken; serve with rice. Freeze option: Freeze cooled chicken in a freezer container. To use, partially thaw in refrigerator overnight. Reheat in microwave-safe container, covered, until a thermometer reads at least 165°, stirring occasionally.

HOT HONEY, GARLIC AND PINEAPPLE CHICKEN THIGHS

Steps:

• Preheat the oven to 425 degrees F.
• Arrange the chicken thighs on a baking sheet, evenly spaced, and pat the skin dry with a paper towel. Rub the chicken skin with the oil and season with salt and pepper. Roast until the skin is golden brown and crispy and the meat registers 165 degrees F when an instant-read thermometer is inserted into the thickest part of the meat, 35 to 40 minutes.
• To make the sauce, whisk together the pineapple juice, garlic, honey and hot sauce in a saucepan over medium-high heat. Cook, stirring occasionally, until reduced by half and slightly thickened, 10 to 15 minutes.
• Drizzle the sauce over the crispy chicken skin and serve warm with cooked rice. Sprinkle with cilantro if using.

ROSEMARY MARINATED CHICKEN THIGHS WITH SPICY ORANGE GLAZE AND ORANGE-PINEAPPLE RELISH

Steps:

• Spicy Orange Glaze: Place all ingredients in a medium saucepan and bring to a boil on the grill. Cook until reduced to 1 cup. Set 1/4 cup aside.
• Chicken: Whisk together the oil, garlic and rosemary in a large baking dish. Add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight. Preheat grill to medium-high. Remove chicken from marinade and season with salt and pepper to taste. Grill skin side-down until golden brown, about 4 to 5 minutes. Turn over and continue grilling for 6 to 7 minutes until cooked through, turning and basting with the Spicy Orange Glaze every 2 minutes. Remove from the grill, place on a platter and brush with the reserved Spicy Orange Glaze. Serve with the Orange-Pineapple Relish on the side.
• Orange-Pineapple Relish: Combine all ingredients in a bowl and season with salt and pepper.

BROILED CHICKEN THIGHS WITH PINEAPPLE-CUCUMBER SALAD

Steps:

• Heat broiler, with rack 4 inches from heat. Combine lime zest, chili powder, and 2 teaspoons salt. On a rimmed baking sheet, rub chicken all over with mixture. Turn skin side down.
• Broil chicken 5 minutes. Flip and broil until skin is crisp and chicken is cooked through, about 8 minutes.
• Meanwhile, combine lime juice, pineapple, cucumber, and cilantro. Season with salt and pepper. Serve chicken with salad.

TERIYAKI-PINEAPPLE CHICKEN THIGHS

Steps:

• Preheat your oven to 450 degrees Fahrenheit.
• Rinse and dry the chicken, then season and place into a roasting pan with a rack in the bottom.
• Pour pineapple juice in the roaster and cover tightly with foil.
• Place roaster in the oven and cook for 30 minutes.
• Chop the parsley.
• In a small sauce pan, stir all of the sauce ingredients together over medium heat.
• Bring to a boil and stir, letting the sauce boil for maybe five minutes stirring frequently. Turn the heat down to low and let simmer until slightly thick.
• Check chicken for doneness with a meat thermometer.
• Turn your broiler on "high" and let the chicken skin get slightly crispy. Once browned, remove the roaster but leave the broiler on.
• Brush sauce generously on the chicken. Return pan to oven.
• Broil glazed chicken until the sauce appears sticky ad is slightly bubbly.
• Remove the roaster from the oven. Serve with desired sides.

RUM AND CHILE ROASTED CHICKEN THIGHS WITH PINEAPPLE

Steps:

• In a blender or food processor, combine lemon juice and salt, and blend for 5 seconds to dissolve salt. Add scallions, garlic, oil, rum, thyme, brown sugar, chili pepper and spices, and blend until mixture forms a paste.
• Rub chili paste all over chicken pieces. If you have time, let marinate for up to 45 minutes at room temperature, or up to 24 hours in refrigerator.
• Preheat oven to 450 degrees. Put chicken in a large baking pan and scatter pineapple around it in one layer. Roast until chicken is cooked through (juices will run clear when pricked with a fork), about 25 minutes.
• Broil chicken and pineapple until chicken skin is crisp and dark brown all over and pineapple is singed in places.
• Serve chicken and pineapple coated with pan drippings, with lemon wedges.

PRETZEL-COATED CHICKEN THIGHS WITH PINEAPPLE DIPPING SAUCE

Steps:

• 1. Preheat the oven to 400 degrees F. Line 2 baking sheet with heavy-duty foil; place a cooling rack on one of the pans.
• 2. Pulse the pretzels in a food processor until finely ground. Pour the pretzel crumbs onto the baking sheet without the cooling rack. Add the panko and olive oil and stir to combine. Bake, stirring once, until the crumbs are slightly brown, about 5 minutes; allow the crumbs to cool.
• 3. Pour the flour onto a large piece of foil. Whisk together the buttermilk, 1/4 cup of the mustard, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Sprinkle the chicken thighs on both sides with a pinch of salt and pepper. Set up a breading station, starting with the chicken and followed by the flour, the buttermilk mixture, the pretzel crumb mixture and the pan fitted with a rack.
• 4. Dredge each piece of chicken first in the flour, then in the buttermilk mixture and then in the pretzel crumb mixture, making sure to press the pretzel coating into the chicken; place the chicken pieces on the rack. Bake until the chicken is brown and crispy, about 35 minutes, flipping the pieces halfway through cooking. Let cool 10 minutes, flipping the pieces halfway through so they stay crisp on both sides.
• 5. While the chicken cooks, put the pineapple chunks with their syrup, the remaining heaping tablespoon Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in the bowl of a food processor and process until smooth. Transfer the mixture to a small saucepan and cook over medium heat until the sauce is slightly thickened and resembles apple sauce, about 5 minutes. Set aside to cool slightly.
• 6. Place the chicken on a serving platter along with the pineapple dipping sauce. Be sure to serve the chicken in one even layer so the breading does not steam. Sprinkle both the chicken and the sauce with the chopped chives.

POULTRY ESSENTIALS: PINEAPPLE SOY CHICKEN THIGHS

Steps:

• 1. PREP/PREPARE
• 2. You will need a good size ovenproof skillet with a cover, to make this recipe.
• 3. You will note that my photos reflect making these in All-Clad mini pans. I assume you will be using a large pan for all 4-chicken thighs and that is how the instructions are written. What I did is divide the recipe ingredients by four and divided them among the four pans. Regardless of whether you use one pan or four, the recipe steps remain the same.
• 4. When it comes to diced green chiles in a tin, my favorite brand, hands down, is Hatch. They come mild, medium or hot. And the great news is that if you do not use the whole can, you can freeze what is left and save for another recipe.
• 5. I made this recipe with boneless/skinless chicken thighs; however, you could use any part of the chicken; even bone-in. But make sure it is skinless. The skin adds too much fat to sauce. Come to think about it, this recipe might do well with beef or even pork. However, I am not willing to go there... yet.
• 6. Gather your ingredients (mise en place).
• 7. Whisk the sauce ingredients together in a bowl, and reserve.
• 8. The best way to accomplish this is to whisk everything together, except the pineapple chunks, and when combined add the pineapple chunks to the bowl.
• 9. Add the oil and butter to a skillet over medium heat.
• 10. When the foaming subsides, give the skillet a swirl and add the chicken thighs.
• 11. Cook about 2 - 3 minutes per side.
• 12. You want them to brown slightly on the outside, but not cook through. This helps to create additional levels of flavor for the recipe.
• 13. Remove the chicken from the skillet and reserve.
• 14. Add the reserved sauce ingredients to the skillet, bring up to a simmer, then use a wooden spoon to scrap up any brown bits that formed during the cooking of the chicken and dissolve them into the liquid.
• 15. Those browned bits are called "fonds" and they are little dried nuggets of flavor.
• 16. Continue to simmer for 5 - 8 minutes, stirring occasionally.
• 17. Add the chicken thighs and cook covered for about 8 - 10 minutes.
• 18. During this time, turn the chicken every 4 -5 minutes.
• 19. Remove the lid and remove the chicken, then continue to simmer and reduce the sauce, about an additional 15 - 18 minutes.
• 20. Once the sauce begins to thicken, it is close to being finished, whether you have met the prescribed time or not. It is ready when it will coat the back of a spoon.
• 21. While the sauce is simmering and thickening, cut the chicken into bite-size pieces.
• 22. Add the chicken back to the pan and allow to warm through... about 3 - 4 minutes.
• 23. PLATE/PRESENT
• 24. I like to serve this rustic, right in the skillet, and let people scoop out a portion. I also have a nice bowl of steamed rice on the side. Enjoy.
• 25. Keep the faith, and keep cooking.

PINEAPPLE KOREAN CHICKEN THIGHS

Steps:

• 1. Preheat the oven to 375°F. Heat the oil in a large, oven-safe skillet over medium heat. 2. Season the chicken with salt and pepper. Place the chicken skin side down into the hot skillet and cook until the skin is evenly golden brown and crisp, 7 to 9 minutes. 3. Turn the chicken over and cook for about 3 more minutes. Transfer the chicken to a plate. Remove all but 1 tablespoon fat from the pan. 4. Add the onion, garlic, and ginger and sauté until the onion is tender, about 5 minutes. Add the gochujang, soy sauce and rice vinegar. Bring the sauce to a simmer, and simmer until it reduces by about half and becomes thick and syrupy. Remove the pan from the heat. 5. Return the chicken to the skillet, skin side up, and arrange the pineapple in the skillet. Transfer the skillet to the oven and cook until the chicken is cooked through and the sauce has thickened a bit more, 12 to 17 minutes. 6. Brush the sauce over the chicken. Garnish the chicken with scallions and serve immediately.