Ingredients
Scale
- 3 lbs chicken thighs (bone-in, skin-on)
- 1 fresh pineapple (sliced into rings)
- ¾ cup pineapple juice
- ½ cup soy sauce (or tamari)
- ½ cup brown sugar
- ¼ cup ketchup
- ¼ cup rice vinegar
- 4 cloves garlic (minced)
- 2 tablespoons fresh ginger (grated)
- 2 tablespoons sesame oil
- Garnish: green onions (thinly sliced)
Instructions
- In a medium bowl, mix pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, and sesame oil until combined.
- Reserve 1 cup of the marinade for basting later. Marinate the chicken thighs in the remaining mixture for at least 2 hours or overnight.
- Preheat oven to 425°F (220°C) or prepare grill for medium-high heat.
- Bake chicken on a lined baking sheet for 25 minutes.
- While baking, simmer reserved marinade in a saucepan until thickened into a glaze.
- After initial baking time, add pineapple rings around chicken and brush both with glaze. Bake an additional 15-20 minutes until fully cooked.
- Let rest before garnishing with green onions and serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 piece of chicken thigh with pineapple (approximately 180g)
- Calories: 320
- Sugar: 13g
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 105mg