Pineapple Chicken
Recipe GLPRa29bcdfa6be4f0
Succulent bone-in chicken thighs glazed in a sweet and savory pineapple marinade, seared until golden and finished with fresh pineapple slices. This balanced, gluten-free dish is served over fluffy white or brown rice for a complete, satisfying meal.
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Ingredients
2 cups pineapple juice
¼ cup soy sauce
2 tablespoons distilled white vinegar
2 tablespoons canola oil
2 garlic cloves, finely grated
1 teaspoon kosher salt
1 teaspoon black pepper
4 8-ounce pieces bone-in, skin-on chicken thighs
4 tablespoons vegetable oil
2 cups fresh pineapple slices
4 cups cooked white or brown rice
Directions
In a large bowl, combine pineapple juice, soy sauce, distilled white vinegar, canola oil, grated garlic, kosher salt, and black pepper. Whisk until well blended to create the marinade.
Place chicken thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are submerged. Seal or cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Remove chicken from refrigerator 15 minutes before cooking. Reserve 1 cup of the marinade in a separate bowl for the glaze; discard the remaining marinade that has contacted raw chicken.
Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from the bag and pat dry with paper towels. Working in batches if needed, place chicken skin-side down in the hot skillet.
Sear chicken for 6–7 minutes without moving, until the skin is golden brown and crispy. Flip the thighs and sear for another 5–6 minutes until the second side is browned.
Reduce heat to medium. Pour the reserved marinade into the skillet around the chicken. Bring to a gentle simmer, then reduce heat to medium-low and cover partially with a lid.
Simmer for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh, not touching bone. Stir occasionally and tilt the skillet to baste the chicken with the cooking liquid.
Add the fresh pineapple slices to the skillet and stir gently to incorporate. Continue simmering for 3–5 minutes to warm the pineapple and allow the flavors to meld.
Divide cooked rice among four serving plates. Top each portion with a chicken thigh and some of the pineapple slices and sauce from the skillet.
