Pineapple Chicken Thighs Recipes

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.

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.

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce.
• Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken.
• Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).

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.

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.

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.

Steps:

• For marinade, combine all ingredients except the chicken in a large saucepan. Bring to boiling. Reduce heat and simmer uncovered for 15 minutes, stirring occasionally. Let mixture cool to room temperature.
• Place chicken in plastic. Pour the marinade over, seal the bag, and turn several times to make sure all the chicken is coated well. Marinate the chicken in the refrigerator for 6 to 24 hours, turning occasionally.
• Drain the chicken pieces, discarding marinade. Grill for 40 to 45 minutes or until chicken is cooked and no longer pink.

Steps:

• Using a sharp knife, carefully cut the pineapple in half lengthwise. Using the knife tip, cut around the inside edge of the pineapple, being careful not to cut through the skin. Slice down and across the pineapple flesh, then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.
• In a large pan, heat the oil over medium heat. Add the chicken and season with salt and pepper. Fry for about 10 minutes, until browned and cooked through. Remove the chicken and set aside.
• Add the cubed pineapple, hoisin sauce, soy sauce, brown sugar, and garlic paste and cook for a few minutes. Stir in the chicken stock, bring to a boil, then simmer, stirring occasionally, until the sauce has reduced and thickened.
• Add the chicken back to the pan and stir until evenly coated with the sauce. Serve in the empty pineapple halves, along with some rice and sesame seeds.
• Enjoy!

Steps:

• Preheat oven to 425 degrees. Remove skin from thighs and drumsticks; reserve breasts for Chicken Salad with Lemon-Yogurt Dressing. Season thighs, drumsticks, and wings with salt and pepper.
• In a large nonstick skillet, heat olive oil over medium-high. Saute chicken in two batches until golden, 5 to 7 minutes per batch, transferring each batch to a rimmed baking sheet.
• Bake until chicken is cooked through, about 25 minutes. Transfer to a large bowl.
• Wipe skillet clean; add pineapple juice, ginger, and jalapeno. Cook over medium heat until syrupy and reduced to 3/4 cup, about 7 minutes. Pour sauce over chicken. Add scallions; toss to coat. Serve with white rice, if desired.