Hawaiian Pineapple Glazed Chicken
Serves: 6
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Tender chicken thighs are glazed with a sweet and tangy pineapple sauce, complemented by vibrant green peppers and caramelized onions for a tropical delight.
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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