Pineapple Chicken Thighs
The sweetness of pineapple is delicious in the golden brown sauce that covers the chicken.—LaVonne Hegland, St. Michael, Minnesota
Ingredients
- 8 bone-in chicken thighs (about 3 pounds), skin removed
- 1/2 cup sugar
- 2 tablespoons plus 1-1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon pepper
- 1 can (20 ounces) unsweetened pineapple chunks, undrained
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup white vinegar
Reviews
I mostly followed the directions except I used fresh pineapple instead of canned and added rough chopped green pepper, a sweet red pepper from my garden and onions which made the dish very colorful. I served it with white rice made with chicken stock and it was a hit. When I make it again I’ll add more corn starch than the recipe calls for as I think the sauce could have been thicker and maybe cut back a little on the sugar. But so so easy with no frying and everything in one casserole.
I found this too sweet, way too sweet! Husband loved it. I have other recipes.
Delicious. Will make it again. Next time I'll serve it with rice. I used gluten free reduced sodium tamari soy sauce and two packages of Costco boneless chicken thighs. Turned out great.
Very easy and delicious! I added cut up red,orange ,yellow peppers, small onion ,celery and a few mushrooms to the dish just before adding the sauce. Took about 10 extra minutes but turned out great. Love one dish dinners not counting the rice pot of course!
This recipe was very simple and very good. I used boneless skinless chicken thighs and legs from Costco. 2 pkgs worked perfectly. I followed the directions except I sprinkled garlic salt and onion powder on the chicken first before baking 20mins and then used crushed pineapple and apple cider vinegar, like everyone else. I also used 3 Tbs of cornstarch. Perfect consistency.for the sauce. Spooned over Uncle Ben's 90 sec rice and a bag peas and carrots for a side. Delicious, easy and QUICK. Thanks for sharing this recipe!
Since I was only cooking two chicken thigh for hubby and myself, I found a recipe divider and the portions for the sauce worked when they were divided down to 1/4. I cut down the first cook time to 10 min, then added the sauce and another 12 minutes later pulled it out and let it set while the rice cooked! I'm surprised that chicken this simple can be that good... and that easy. Served with jasmine rice cooked in chicken broth with a little salt with bell peppers and fresh cilantro just in the last minute of cooking the rice. Perfect weeknight dinner.
Easy to make and very good.
Really flavorful dish and super easy to make! The only changes I made were to use crushed pineapple and apple cider vinegar for the sauce, which was amazing when served over rice.
My track record with chicken isn't great but this recipe redeemed me. My boys both ate two pieces of chicken even though they're not chicken fans, saying how moist and flavorful it was. I served it with rice and they took seconds of that too! I cooked this as directed except I had to add extra time. I pulled it out before 185 degrees. That sounds like drysville to me.
Since it was going to be a long day, I tried making this dish in the crock pot like another reviewer did. DO NOT DO IT. The flavors of the sauce (which I tasted before it went in the crock pot) were delicious. The crock pot cooking watered it down. Next time, I'll pop it in the oven as written.