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
  1. In the container of a blender, combine chopped pineapple, brown sugar, soy sauce, green onion, garlic, ginger, Sriracha, cumin, and coriander; process until smooth.
  2. In a large bowl, add chicken. Pour pineapple mixture over chicken and toss to coat. Cover and refrigerate up to 2 hours.
  3. Remove chicken from marinade and pat dry; reserve marinade. Season chicken with salt and pepper.
  4. 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.
  5. 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.
  6. Serve chicken with pineapple and sauce.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/pineapple-chicken-thighs-recipe/