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INGREDIENTS NEEDED:
— 1 tbsp olive oil
— 6 boneless skinless chicken thighs*
— 20 oz (ca. 756 g). Can of pineapple slices in juice
— 1/2 cup BBQ sauce
— 1 jalapeño (optional), sliced thinly
— 2 green onions, sliced
— Salt
— Pepper
RECIPE INSTRUCTIONS:
CHICKEN:
Over medium heat, heat a large skillet. When the pan is heated, add the cooking oil and swirl it around to coat the entire surface. Season both sides of the chicken thighs with a pinch of salt and pepper while waiting for the skillet to heat up.
When the skillet is heated and the oil is shimmering, add the chicken thighs and fry until golden brown and cooked through on both sides. Place the cooked chicken on a serving platter.
Drain and set aside the juice from the canned pineapple pieces while the chicken is cooking.
PINEAPPLE & BBQ SAUCE:
Reduce the heat to low and add about 1/2 cup of the reserved pineapple juice after removing the chicken from the skillet. Stir to dissolve the browned chicken chunks and loosen them from the bottom of the skillet. Add the BBQ sauce and stir until a thick sauce forms after everything has been loosened from the skillet. Taste the sauce and season with salt if necessary. If your sauce becomes too thick, simply add a dash more of the pineapple juice you set aside.
ASSEMBLY:
Dredge the cooked chicken thighs and pineapple slices in the pineapple BBQ sauce on each sides before adding them to the skillet. Any remaining sauce should be poured over the chicken.
Turn the broiler on high and adjust the oven rack so that the skillet is about 6 inches from the broiler. Transfer the skillet to the oven and broil for 5 minutes, or until the BBQ sauce caramelizes on the chicken and pineapple edges. If you don’t have an oven-safe skillet**, transfer the chicken, pineapple, and ALL of the sauce to a casserole dish for broiling, or leave it as is.
PLATING & PRESENTATION:
Sprinkle the sliced jalapeño and green onion on top after broiling, and serve. With this recipe, plain white or jasmine rice would be ideal for soaking up all of the delicious sauce!
NOTES:
* Chicken breasts that are boneless and skinless can also be used, but they must be pounded to an equal thickness before cooking.
* Broiling Teflon skillets or skillets with plastic handles is not recommended.
