Pineapple Glazed Chicken
Treat your taste buds to a tropical escape with this irresistibly tangy Pineapple Glazed Chicken. Made with juicy bone-in, skin-on chicken thighs seared to golden perfection, this recipe features a luscious glaze crafted from sweet pineapple juice, honey, soy sauce, and a hint of ginger for a deeply flavorful and aromatic finish. The thickened glaze clings beautifully to the chicken as it bakes, creating a caramelized coating that oozes tropical essence in every bite. Ready in under an hour, this dish is perfect for weeknight dinners or impressing guests at your next dinner party. Garnish with fresh green onions and pineapple chunks for added flair, and pair it with fluffy white rice or roasted vegetables for a complete, mouthwatering meal.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 cup Pineapple juice
- 3 tablespoons Honey
- 2 tablespoons Soy sauce
- 2 tablespoons Brown sugar
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Vegetable oil
- 2 stalks Green onions (optional, for garnish)
- 0.5 cup Pineapple chunks (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Season the chicken thighs with salt, black pepper, and paprika, making sure both sides are evenly coated.
Heat a large oven-safe skillet or pan over medium-high heat and add the vegetable oil.
Sear the chicken thighs skin-side down for 5-7 minutes, or until golden brown. Flip and sear for another 3-4 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
Pour in the pineapple juice, honey, soy sauce, and brown sugar. Stir well and bring to a simmer.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually add this to the skillet while stirring to thicken the sauce.
Add the chicken thighs back to the skillet, skin-side up, and spoon some of the sauce over the top.
Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the chicken is fully cooked (internal temperature of 165°F/74°C).
Remove the skillet from the oven and baste the chicken with the pineapple glaze. Let it rest for 5 minutes.
Garnish with chopped green onions and pineapple chunks, if desired. Serve hot with your choice of sides, such as rice or roasted vegetables.
Nutrition Facts
Calories |
2521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.4 g | 197% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4268 mg | 186% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 115.9 g | ||
| Protein | 167.3 g | 335% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2419 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
