Hawaiian Pineapple Glazed Chicken
Prep: 20 min
Cook: 30 min
Total: 50 min
Serves: 6
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Bring a little island sunshine to the dinner table with these sweet-and-savory glazed chicken thighs. A tangy pineapple sauce caramelizes over the juicy meat while green peppers and softened onions add color and gentle bite. Serve it over rice to catch every drop of glaze, and you have a tropical-tasting meal that feels like a mini getaway on a busy weeknight.
Ingredients
Ingredients
- 2 Lbs Chicken Thigh
- 1 Cup Pineapple Juice
- 1/2 Cup Brown Sugar
- 1/3 Cup Soya Sauce
- 1 Tbsp Ginger - Minced
- 2 Tbsp Honey
- 1 Tbsp Ketchup
- 1 Tbsp Cornstarch
- 1 Can Pineapple Rings
- 1 Medium Onion - Sliced
- 1 Medium Green Pepper - Sliced
- 2 Tbsp Green Onions
- 1 Tbsp Sesame Seeds
Directions
Directions
- Preheat oven to 400 F.
- Line a sheet pan with parchment paper.
- In a small saucepan, whisk together reserved pineapple juice, soy sauce, garlic, ginger, honey, and ketchup.
- Bring to a simmer over medium heat.
- Whisk in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens into a glossy glaze.
- Remove from heat.
- Pat the boneless chicken thighs dry with a paper towel.
- Place them in a bowl and toss with half the prepared glaze.
- Let them sit for 10-15 minutes.
- Keep the remaining sauce separate for later.
- Lay the marinated chicken thighs across the centre of the pan. Arrange the peppers and onion slices around the meat.
- Drizzle the vegetables with olive oil and lightly season them with salt and pepper.
- Nestle the pineapple rings among the chicken and vegetables.
- Using a basting brush, using the remaining glaze, generously coat the top of the thighs and pineapple rings.
- Roast for 25 minutes until the chicken thighs are cooked through and reach an internal temperature of 165 F.
- Brush the chicken and pineapple one last time with any remaining glaze.
- Switch oven to broil for 2-3 minutes until the pineapple edges and glaze turn deep caramelized and slightly charred. Watch closely.!
- Remove from oven and sprinkle with green onions and sesame seeds.
- Serve hot.
- Cover and simmer for 25-30 minutes until chicken is tender and fully cooked.
- Mix cornstarch with water and stir into sauce to thicken.
- Spoon the glaze over the chicken to coat and serve hot with roasted potatoes, rice or veggies.
Nutrition
Per serving · 6 servingsCalories
360
Fat
12 g
Saturated fat
3 g
Carbohydrates
40 g
Sugar
20 g
Fiber
1 g
Protein
25 g
Sodium
800 mg
Cholesterol
100 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 Lbs Chicken Thigh
- 1 Cup Pineapple Juice
- 1/2 Cup Brown Sugar
- 1/3 Cup Soya Sauce
- 1 Tbsp Ginger - Minced
- 2 Tbsp Honey
- 1 Tbsp Ketchup
- 1 Tbsp Cornstarch
- 1 Can Pineapple Rings
- 1 Medium Onion - Sliced
- 1 Medium Green Pepper - Sliced
- 2 Tbsp Green Onions
- 1 Tbsp Sesame Seeds
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