Serve our flavorful Pineapple Chicken Thighs with grilled sliced fruit for a refreshing summertime entrée.
Pineapple Chicken Thighs
MAKES 4 TO 6 SERVINGS
Ingredients
- 2 cups chopped fresh pineapple
- ¼ cup firmly packed light brown sugar
- ¼ cup soy sauce
- ¼ cup sliced green onion
- 1½ teaspoons chopped garlic
- 1½ teaspoons grated fresh ginger
- 1 teaspoon Sriracha sauce
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 6 bone-in skinless chicken thighs
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- ½ cup ketchup
- 1 tablespoon white vinegar
- 4 slices fresh pineapple
Instructions
- In the container of a blender, combine chopped pineapple, brown sugar, soy sauce, green onion, garlic, ginger, Sriracha, cumin, and coriander; process until smooth.
- In a large bowl, add chicken. Pour pineapple mixture over chicken and toss to coat. Cover and refrigerate up to 2 hours.
- Remove chicken from marinade and pat dry; reserve marinade. Season chicken with salt and pepper.
- In a small saucepan, stir together reserved marinade, ketchup, and vinegar. Cook until sauce is bubbly and thick, 8 to 10 minutes. Remove from heat.
- Heat a large grill pan over medium heat. Add chicken; cook, turning occasionally to prevent burning, until grill marks form. Brush with marinade and cook until caramelized and an instant-read thermometer inserted into thickest part of chicken registers 165°, 20 to 30 minutes. Add pineapple slices to grill pan; cook until tender. Cut pineapple into quarters.
- Serve chicken with pineapple and sauce.
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